Buckwheat-Yogurt Banana Bread (Guilt-Free)

“I came up with this recipe to use up some extra bananas and yogurt, but since I live alone, eating a whole banana bread to myself is... well... pure gluttony. So, to my great pleasure, there is no willpower needed here! I am very proud of how it came out. It is very moist and the buckwheat gives it a nice flavour. If you are used to regular store-bought over-sweetened cakes, I recommend you increase the amount of sugar in the recipe or, you can use these tricks: use over-ripened bananas (they are sweeter), use sweetened applesauce and/or vanilla yogurt instead of plain.”
READY IN:
55mins
SERVES:
20
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F.
  2. In a bowl, cream the applesauce and the margarine with the sugar. Add eggs, one at a time, mixing between each addition. Add bananas.***.
  3. In another bowl, sift flours with baking soda, baking powder, and salt.
  4. Add to previous preparation, alternating with the yogurt. Stir just to to mix.
  5. Pour into a greased 9 x 13 cake pan and bake 40 minutes or until a toothpick comes out clean.
  6. ***If you have a stand mixer, set it on a high speed and let it run while you do the next step.

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