Name: Gingerbread Banana Bread with a Festive Streusel Twist
Ingredients: 3 ½ cups oat flour (or all-purpose/whole wheat); 1 cup plain nonfat Greek yogurt (or dairy-free yogurt); 1 cup unsweetened applesauce; 6 medium ripe bananas, mashed; 4 large eggs; 2 tsp vanilla extract; 1 ½ cups granular Swerve (or monk fruit, erythritol, or sugar); 1 tsp salt; 2 tsp baking soda; 2 tsp cinnamon; ½ tsp nutmeg; 2 tsp allspice; 1 tsp ground ginger; 2 tbsp granular Swerve; 1 tsp cinnamon; ½ cup chopped walnuts or pecans; ½ cup sugar-free chocolate chips; Zest of 1 orange and ½ cup cranberries

Description

Warm, spiced, and irresistibly moist, this Healthy Gingerbread Banana Bread is perfect for holiday mornings, cozy breakfasts, or guilt-free snacking. Made with oat flour, Greek yogurt, and natural sweeteners, it’s wholesome yet festive, topped with a crunchy, sugar-free streusel.

Ingredients

Scale

For the Banana Bread:

3 ½ cups oat flour (or all-purpose/whole wheat)
1 cup plain nonfat Greek yogurt (or dairy-free yogurt)
1 cup unsweetened applesauce
6 medium ripe bananas, mashed
4 large eggs
2 tsp vanilla extract
1 ½ cups granular Swerve (or monk fruit, erythritol, or sugar)
1 tsp salt
2 tsp baking soda
2 tsp cinnamon
½ tsp nutmeg
2 tsp allspice
1 tsp ground ginger

For the Streusel Topping:

2 tbsp granular Swerve
1 tsp cinnamon

Optional Add-ins:

½ cup chopped walnuts or pecans
½ cup sugar-free chocolate chips
Zest of 1 orange and ½ cup cranberries

Instructions

Preheat Oven & Prep Pans:
Preheat oven to 350°F (175°C). Grease two 9×5-inch loaf pans and line with parchment paper slings for easy removal.
Mix Wet Ingredients:
In a large bowl, mash bananas. Add Greek yogurt, applesauce, eggs, and vanilla. Whisk until smooth.
Add Dry Ingredients:
Gently fold in oat flour, Swerve, salt, baking soda, and spices. Fold until just combined—overmixing can make bread dense.
Optional Add-ins:
Fold in nuts, chocolate chips, or cranberries/orange zest if desired.
Pour Batter & Add Topping:
Divide batter evenly between the loaf pans. Mix Swerve and cinnamon for the streusel topping and sprinkle over the batter.
Bake:
Bake 50–60 minutes, checking with a toothpick at 50 minutes—it should come out clean or with a few crumbs.
Cool:
Let loaves cool in the pans 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Perfect Texture: Fold batter gently—overmixing develops gluten and can make it tough.
Muffin Version: Fill muffin tins ⅔ full, bake 20–25 minutes at same temperature. Makes ~24 muffins.
Dairy-Free: Swap Greek yogurt for unsweetened almond or coconut yogurt.
Extra Festive: Add a pinch of cloves or cardamom to enhance holiday flavor.
Freezing: Wrap cooled loaves in plastic wrap and foil, freeze up to 3 months.

Nutrition

Calories: 120Cal Per slice
Fat: 2g
Carbohydrates: 20g
Protein: 4g