Healthier “Back in the Day Bakery” Banana Bread

Take, for instance, the wonderful  Back in the Day Bakery Cookbook. It’s full of southern classics and new creations from a Savannah bakery. I absolutely love all of the photos and the no-holds recipes that encourage everyone to indulge a bit.

My favorite thing, is when I see that a cookbook has a banana bread recipe! It’s a favorite in my house and I’ve droned on and on about it, so I love seeing how everyone else interprets it. I followed their recipe pretty closely, but transformed it into a fat-free version, so we can all give it a try! It turned out moist, rich, and full of surprising spices, primarily from the ground mace. I loved this twisted classic.

2 cups spelt flour (or flour of your choice)

¼ cup brown sugar

¼ cup Splenda or baking Stevia

¾ tsp. baking soda

½ tsp. salt

1 tsp. ground mace

½ tsp. ground cinnamon

1 ½ cups mashed over-ripe banana (about 3 bananas)

¼ cup plain non-fat Greek yogurt

2 egg whites

¼ cup unsweetened almond milk

1 tsp. vanilla extract

~Preheat oven to 350 degrees F. Spray a 9×5” loaf pan with nonstick spray.

~In a large mixing bowl, combine the mashed banana, yogurt, egg whites, almond milk, and vanilla. Stir it with a wooden spoon until it is all well mixed. Then, fold in all of the dry ingredients. Pour the batter into the loaf pan.

~Bake for 50-55 min or until a test stick comes out clean. Let cool slightly, but serve warm. Wrap up the loaf in plastic wrap to keep for up to 3 days on the counter.