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I Love Baking

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It’s true. I love to bake. As long as the recipe is relatively easy and doesn’t require a lot of random ingredients I don’t have, I would bake every day. Unfortunately, baking usually means sweets, which means unhealthy. So, I try to only do it when I have a reason to. It’s usually for a coffee date I’m hosting, playdate, or somewhere where I’ll be sharing the goodies, not keeping them all to myself.

Today, I had some bananas in the house and in my quest to eating healthier lately, I wanted to try a new recipe. So, I found one online that looked good. I tweaked it just a bit, and ended up having a new, delicious and favorite go-to banana bread/muffin recipe! I love the fact that it doesn’t have as much butter and sugar as other recipes call for. Also, I used more bananas and switched out some regular flour for wheat flour.

I made half with semi-sweet chocolate chips and half without. (I only give my girls the non-chocolate version but thought others might like that little extra bit of sweetness added to it.) The muffins have just enough sweetness in them to make them good, but not an overly sweet bread that tastes like pure dessert. So, in other words, you might not feel as guilty eating one for breakfast. I made these in muffin form because it’s easier for Brooklyn to eat, but obviously you could make it in a bread form as well.

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Healthy Banana Bread Recipe:

1 cup all- purpose flour

1 cup wheat flour

1 tsp. baking soda

1/4 tsp. salt

1/4 cup butter (I used light)

1/8 cup nonfat plain yogurt (I used organic)

3/4 cup (pure cane) brown sugar

2 eggs, beaten

4 bananas, mashed

Preheat oven to 350 degrees. Grease a 9 in. by 5 in. bread pan or line the muffin tins with cupcake paper. Combine flour, baking soda and salt in a bowl. Mix and set aside. 

Beat butter, yogurt, and brown sugar in a large mixing bowl with an electric mixer until very smooth. Add eggs, one at a time. Stir in mashed bananas and beat until blended well. Add flour mixture to banana mixture and stir until all is moistened. Transfer to the bread pan or muffin tin. 

Bake in preheated oven for 60-65 minutes for bread pan, around 15-17 minutes for muffins. They are done when a toothpick comes out clean. Let cool just a few minutes. 

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Super simple, right? Enjoy!

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