[healthier] banana bread

There’s just something about baking that melts away the stress. Especially the stress of Sunday Night Depression. If you are unaware of said phenomenon, it is when one dreads Monday morning; and so suffers from situational depression on Sunday evenings. Never heard of it? Weird.

I only get it when I’ve had a stellar weekend. So Monday just seems like the pits… But, in all fairness, today was the first Monday where I didn’t fall, ripe my suit pants, or spill coffee all over the car. #winning. So I’m ok with today being a Monday. 

Anyway, I had two overly-ripe bananas sitting on the counter that were just calling to be baked into something delicious yesterday. So, in steps banana bread. It’s pretty delicious, if I do say so myself. While it’s still chock full of gluten, it has healthier fats and about half the sugar of your run-of-the-mill banana bread. 

[healthier] banana bread 


  • 2 cups all-purpose flour 
  • 1/2 cup sugar (I used coconut sugar, which is closer to brown sugar than white sugar)
  • 1/3 cup non-fat Greek yogurt 
  • 1/2 tsp salt
  • 3/4 tsp baking soda 
  • 2 eggs
  • 2 medium, ripe bananas, mashed
  • 1 tsp vanilla 
  • 1/8 c coconut oil, melted 
  • 1/8 c unsweetened apple sauce 


  • loaf pan 
  • stand mixer, hand mixer, or really strong arms 


First, per usual, pre-heat your oven to 350F. Combined flour, baking soda, salt; stir together. Beat your sugar, coconut oil and applesauce (in whatever fashion you choose) until well-blended. Then add each egg, blending after each addition. Then add the mashed banana, vanilla and yogurt. Blend again. Finally, combine the flour mixture with the wet mixture and beat (use low speed if using a stand mixer). 


Pour that delicious batter into your (greased) loaf pan and throw in the oven for about 45 minutes (or until a toothpick comes out clean). Voilà! You have a perfect loaf of deliciously semi-healthy banana bread! 

Eat up, y’all! 



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