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If you’re anything like me, you often end up with a bunch of overripe bananas hanging out in the freezer. To me, that means BANANA BREAD! It’s actually one of my hubby’s favorite foods EVER, but with all the sugar and oil… we eat it sparingly.

He’s been doing really well with eating better and working out recently (holla at my boy!), so I had spare bananas but didn’t want to undo HIS hard work as well as my own so I went on a quest to find a super gooey, moist, flavorful banana bread recipe.

My quest took me many places but I arrived at Chocolate-Covered Katie’s Pajama Banana Bread. You know me well enough by now to know that I’m probably going to make my own little tweaks on a recipe, right?

What I came out with was this SUPER GOOEY and extremely moist, flavorful banana bread that had a bit of that delicious crusty bread on the top and, honestly, we had to eat it with a fork. I was NOT disappointed- this was pretty much EXACTLY what I wanted!

Now, when you look at the picture, you’ll see those strawberries in there… well, you really can’t taste them much AND they help to make it super moist so go with me on this one!

Heather’s (Nearly) Fat-Free Banana Bread

Ingredients

• 1/2 Cup Whole Wheat Flour
• 1 and 1/2 Cup Flour
• 1 tsp Baking Soda
• 3/4 tsp Baking Powder
• 3/4 tsp Cinnamon
• 3/4 tsp Himalayan Salt
• 1/3 Cup Fat-Free or Almond/Coconut Milk
• 2 tsp Vanilla
• 3/4 Cup Agave Syrup
• 1/4 Cup Pure Maple Syrup
• 1 and 1/2 Tbsp Lemon Juice
• 1 Stevia Packet (If you don’t have the packets, add 1 Tbsp more Agave or Maple Syrup)
• 1 and 1/2 Cup Tightly Packed Mashed Over-Ripe Banana (4-5 Bananas)
• 1 Cup Fresh Strawberries Chopped into Small Chunks

Directions

1. Preheat oven to 350 degrees
2. Grease loaf pan (this is when it can become NOT fat-free if you’re like me and use coconut oil- otherwise use a spray oil)
3. Combine dry ingredients in a very large bowl
4. In a separate bowl, mix together the wet ingredients and Stevia Packet until incorporated
5. Add wet ingredients to dry ingredients and mix by hand until well-combined (don’t overmix!)
6. Add batter to greased pan and bake for 45 minutes (You may want to bake it more depending on how gooey you like your bread!)
7. Wait a few minutes before slicing (if you can help it- I dove in RIGHT away)
8. Store in the fridge