3 eggs 200 g of Greek yogurt, 10% fat 3 bananas (weight of peeled bananas 350-370 g, weight of unpeeled bananas 500-550 g)* 200 g whole wheat flour 10 g baking powder ⅓ tsp salt 70 g walnuts 50 g raisins
How to make:
Soak 50 g of raisins in hot water for 15 minutes. Drain the water and dry the raisins. We recommend using a paper towel because it absorbs water well. Toast 70 g of walnuts in a dry frying pan over medium heat for 5 minutes. Set aside 6-8 walnut halves to decorate the bread. Chop the rest of the nuts with a knife. The pieces should be around 5-7 mm. We don’t recommend cutting nuts finely, especially not with a blender. Prepare the liquid ingredients. Peel three bananas. Mash the bananas with a fork, but don’t mash them into puree. Leave some small pieces inside. Beat three medium eggs with a whisk. Add 200 g of Greek yogurt. Mix, then add the mashed bananas and mix again. Prepare dry ingredients. Sift 200 g of whole wheat flour through a sieve. Add the bran that has not been sifted to the flour. Add 10 g baking powder and ⅓ tsp salt. Mix. Combine the liquid and dry ingredients. Mix. Add 100 g of nuts and 50 g of raisins. Pour the batter into the bread pan. The size of our bread pan is 24 X 10 cm. Decorate with nuts. Bake on the lower middle oven level. Use the top-down mode without convection. Bake at 180 C / 355 F for 1 hour. Bake until the bread is well baked. Check it with a wooden stick. If the bread is dark on top and the middle is not yet baked, cover the pan with foil and bake for another 5-7 minutes. Remove from the oven and leave for 15-20 minutes.
Tips *It is better to use overripe bananas to make banana bread. But if you don’t have overripe bananas, you can use regular bananas. Overripe bananas will make the bread a little sweeter. They are perfect for making banana bread without sugar. Still, if you like a very sweet banana bread, add 20 g of sugar or 10 g of maple syrup when mixing the eggs.
Banana Nut Bread Healthy & Sugar-free.
Ingredients (10 servings):
3 eggs
200 g of Greek yogurt, 10% fat
3 bananas (weight of peeled bananas 350-370 g, weight of unpeeled bananas 500-550 g)*
200 g whole wheat flour
10 g baking powder
⅓ tsp salt
70 g walnuts
50 g raisins
How to make:
Soak 50 g of raisins in hot water for 15 minutes. Drain the water and dry the raisins. We recommend using a paper towel because it absorbs water well.
Toast 70 g of walnuts in a dry frying pan over medium heat for 5 minutes. Set aside 6-8 walnut halves to decorate the bread. Chop the rest of the nuts with a knife. The pieces should be around 5-7 mm. We don’t recommend cutting nuts finely, especially not with a blender.
Prepare the liquid ingredients. Peel three bananas. Mash the bananas with a fork, but don’t mash them into puree. Leave some small pieces inside.
Beat three medium eggs with a whisk. Add 200 g of Greek yogurt. Mix, then add the mashed bananas and mix again.
Prepare dry ingredients. Sift 200 g of whole wheat flour through a sieve. Add the bran that has not been sifted to the flour. Add 10 g baking powder and ⅓ tsp salt. Mix.
Combine the liquid and dry ingredients. Mix.
Add 100 g of nuts and 50 g of raisins.
Pour the batter into the bread pan. The size of our bread pan is 24 X 10 cm. Decorate with nuts. Bake on the lower middle oven level. Use the top-down mode without convection. Bake at 180 C / 355 F for 1 hour. Bake until the bread is well baked. Check it with a wooden stick. If the bread is dark on top and the middle is not yet baked, cover the pan with foil and bake for another 5-7 minutes.
Remove from the oven and leave for 15-20 minutes.
Tips
*It is better to use overripe bananas to make banana bread. But if you don’t have overripe bananas, you can use regular bananas. Overripe bananas will make the bread a little sweeter. They are perfect for making banana bread without sugar. Still, if you like a very sweet banana bread, add 20 g of sugar or 10 g of maple syrup when mixing the eggs.