Greek Yogurt Banana Gingerbread

Name: Greek Yogurt Banana Gingerbread
Cook time: 1 h
Total time: 1 h
Cuisine: World Cuisine
Ingredients: 1¾ cup prozis instant oat powder - 🚨 Code KATIE10 for 10% off; ½ cups plain, nonfat Greek yogurt; ½ cups unsweetened applesauce (or additional Greek yogurt); 3 medium ripe bananas (mashed); 2 large eggs; 1 tsp vanilla extract; ¾ cups granular Swerve (or zero calorie sugar substitute of choice); ½ tsp salt; 1 tsp baking soda; 1 tsp cinnamon; 1 tsp all Spice; 1/2 tsp ground ginger; ¼ tsp nutmeg; Mixture of cinnamon, brown Swerve, and granular Swerve (for topping, optional)

5 steps

Cook:1h

Updated at: Thu, 17 Aug 2023 05:12:43 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories119.7 kcal (6%)

Total Fat2.4 g (3%)

Carbs32 g (12%)

Sugars4.9 g (5%)

Protein4.3 g (9%)

Sodium181.2 mg (9%)

Fiber3.5 g (12%)

% Daily Values based on a 2,000 calorie diet

Ingredients

12 servings

1 ¾ cupinstant oat powder

½ cupsplain nonfat Greek yogurt

½ cupsunsweetened applesauce

or additional Greek yogurt

1 tspvanilla extract

¾ cupsgranular Swerve

or zero calorie sugar substitute of choice

½ tspsalt

1 tspbaking soda

1 tspcinnamon

1 tspall spice

½ tspground ginger

¼ tspnutmeg

cinnamon

for topping, optional

brown Swerve

granular Swerve

Instructions

Step 1

1. Preheat oven to 325°F and line a 9x5 inch loaf pan with parchment paper.

OvenPreheat

Step 2

2. In a medium bowl, mix together the mashed banana, Greek yogurt, applesauce, swerve, vanilla extract, and eggs until fully incorporated.

Step 3

3. Add in the oat flour, salt, baking soda, spices, and mix until just combined. Don’t over mix!

Step 4

4. Pour into loaf pan. Top with additional cinnamon, nutmeg and brown sugar swerve substitute if desired (highly recommended).

Step 5

5. Bake for 55-60 minutes, or until top is browned and a toothpick comes out clean. Allow to cool completely before slicing. Store in the refrigerator for up to 6 days for ultimate freshness, or in a cool, dry place for up to 4 days.

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