Ingredients:

  • 1 ½ cups (3-4 medium) Very Ripe Bananas, mashed
  • 2 large Egg Whites
  • ¼ cup (60g) 0% fat Plain Greek Yogurt
  • 1 teaspoon Vanilla Extract
  • ½ cup (100g) Brown Sugar, packed
  • 1 ¾ cups (210g) All-Purpose Flour, spooned & leveled
  • 1 teaspoon Baking Soda
  • ½ teaspoon Baking Powder
  • 1 teaspoon Ground Cinnamon
  • ¼ teaspoon Salt
  • ¼ cup (30g) Chopped Walnuts or Pecans (Optional)

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and line a standard 9x5 inch loaf pan with parchment paper, ensuring an overhang for easy removal.
  2. In a large bowl, thoroughly mash the ripe bananas until mostly smooth. Add the egg whites, Greek yogurt, and vanilla extract, whisking until just combined. Stir in the brown sugar.
  3. In a separate medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt until uniform.
  4. Add the dry ingredient mixture to the wet ingredients. Fold gently with a rubber spatula until just combined. Do not overmix; a few streaks of flour are acceptable.
  5. Gently fold in any optional nuts or mix-ins now.
  6. Pour the batter into the prepared loaf pan and spread evenly. Sprinkle any remaining nuts on top.
  7. Bake for 50–60 minutes. The bread is done when a skewer inserted into the centre comes out clean or with only moist crumbs attached.
  8. Let the loaf cool in the pan for 15 minutes before using the parchment sling to lift it onto a wire rack to cool completely before slicing.