OMG this bread is a tropical dream!!! The perfect pairing of banana and pineapple!
Super moist bread that's al the Summer vibes!! Makes a great Breakfast, snack or dessert!
Full recipe in video below
RECIPE:
2 cups flour
1 t. baking soda
1/2 t. salt
1/2 t. cinnamon
1/2 cup honey or sugar free syrup
3 ripe bananas, mashed
1/4 cup non fat Greek yogurt
1 egg
2 egg whites
3 T. unsweetened applesauce
1 t. vanilla extract
1/2 cup diced pineapple (fresh or frozen works)
Preheat oven to 350 degrees.
Grease 4 mini loaf pans or a 9x5 loaf pan and set aside.
In a large bowl combine the whole wheat flour, baking soda, salt, and cinnamon.
Whisk together and set aside.
In another mixing bowl mash the bananas, add the Greek yogurt, egg and egg whites, applesauce, and vanilla.
Whisk together all of the wet ingredients until completely combined.
Add the wet ingredients to the dry ingredients and fold together until just combined.
Gently fold in the diced pineapple.
Pour the batter into the prepared loaf pan(s) and bake for 35-40 minutes for the mini loaves or 50-60 minutes for the 9x5 loaf.
Let the loaf cool in the pan for 5 minutes and then transfer it to a wire cooling rack to finish cooling.
This bread is good served warm or at room temperature.
The bread may also be wrapped tightly and frozen for a later date.
12 Slices:
108 calories
5g fat
23g carbs
4g protein
Recipe inspiration from reciperunner.com