Which is why I'm always happy to find recipes like these. Low in fat and processed sugar, but still a colorful, sweet treat. I packed this in my kids' lunchboxes and they both loved it. Talk about a win win!
From No Sugar Sweet Life
1 1⁄2 cup Whole Wheat Pastry Flour
3 tablespoons Whole Wheat Pastry Flour
1 1⁄2 teaspoon Baking Powder
1⁄2 teaspoon kosher salt ((optional))
1⁄2 cup Brown Sugar (or 1/4 cup agave nectar)
1 teaspoon Vanilla Extract
3 Large ripe bananas
6 ounces Chobani Vanilla Greek Yogurt (or Blueberry)
1 cup Blueberries (fresh or frozen)
Preheat oven to 375 degrees. Start by combining flour, baking powder, salt in a large mixing bowl.
In a separate bowl, mash bananas with a fork until they are gooey and liquid-like.
Add eggs, vanilla and brown sugar… mix thoroughly.
Add greek yogurt
Whisk until everything is well combined and there are no lumps.
Pour the wet ingredients into the dry ingredients, and mix until just combined. At this point, fold in the blueberries.
Pour batter into a greased loaf pan and distribute evenly.
Put into the oven and bake for one hour, or until the top is golden brown and a toothpick comes out clean.
Transfer to a cooling rack and (try to) let the bread cool for at least ten minutes before slicing.