A skinny banana bread filled with greek yogurt, rum flavors, and plump raisins. A perfect treat that won’t leave you feeling guilty afterwards.
What is it about a slice of something sweet that just makes your whole day better? I could be having the absolute worst day and then I sit down with a pastry and all is right in the world. Talk about eating your feelings.
Most of the time I give myself a little guilt trip for indulging a little too often. But today is not one of those days my friends.
Today is boozy banana day.
With a little bit of raisins to even the score.
And rum. Because I live life on the wild side.
I kid. Since Baby Stella was born, my husband and I consume most of our alcohol in the form of vanilla extract, mouth wash, and the occasional shot of NyQuil. But now we are really expanding our horizons by adding rum extract to the mix. Like I said, wild.
I haven’t told you the BEST part about this bread…it’s skinny!
This skinny banana rum raisin bread has no oil, eggs, or butter. It is my new favorite breakfast and any snack in-between. I’ve made 3 loaves this week and they have all disappeared. Let’s talk bread. You’ll need very ripe bananas. Browner is better. Of course if you are impatient then just just throw your bananas in a brown paper bag on the counter and they’ll get ripe real quick. I substituted out the oil for unsweetened applesauce and protein rich greek yogurt for the eggs. You really won’t miss all the fat. I did leave a little bit of brown sugar in because I just couldn’t resist.
Enjoy this boozy banana bread.
- 3 Ripe Bananas
- ½ Cup Brown Sugar
- ¼ Cup Greek yogurt
- 4 Tablespoons Unsweetened Applesauce
- 1 Teaspoon Vanilla Extract
- 1 Teaspoon Rum Extract
- 1½ Cups Whole White Wheat Flour
- ½ Teaspoon Salt
- 1 teaspoon Baking Soda
- ½ Teaspoon Baking Powder
- ½ Cup Raisins
- Preheat the oven to 375° and spray a loaf pan with nonstick cooking spray. In a mixing bowl, mash the bananas. Add the sugar, greek yogurt, unsweetened applesauce, and both extracts to the mashed bananas. In a separate bowl combine the flour, salt, baking soda and baking powder. Mix the wet and dry ingredients together. Be very careful not to over mix. Fold in the raisins. Pour the mix into the prepared loaf pan and bake for an 1 hour to 1 hour and 15 minutes or until a toothpick comes out clean.
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