Healthier Banana Bread

One of my newer goals is to see how to make healthier recipes.  Now, I am not going overboard.  I would just like to try for myself to substitute ingredients without any loss in flavor.  I assume most of us do not want to actually stop eating the things we enjoy?  We just need to find moderation and take out some calories, sugar, etc.

Tell me, what recipes have you made or found that you made a big difference in the calories or sugar and it tasted awesome?  I would love to hear ideas from my readers to share with others and to try myself.  For this banana bread recipe, I substituted Beet sugar for cane sugar and I used 1/2 the amount of butter in the recipe and substituted with non-fat Greek yogurt.

Recipe
Healthier Banana Bread(adapted from the Food Network):

Ingredients
1 cup Beet sugar
4 tablespoons (1/2 stick) unsalted butter, room temperature
3 tbsp non-fat Greek yogurt
2 large eggs
3 ripe bananas
1 tablespoon coconut milk
1 teaspoon ground cinnamon
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt

Directions
Preheat the oven to 325 degrees F. Butter a 9 x 5 x 3 inch loaf pan.

Cream the sugar butter and yogurt in a mixer with your paddle attachment and beat until light and fluffy. Add the eggs one at a time, beating well after each addition.

In a small bowl, mash the bananas with a fork. Mix in the coconut milk and cinnamon. In another bowl, mix together the flour, baking powder, baking soda and salt.

Add the banana mixture to the creamed mixture and stir until combined. Add dry ingredients, mixing just until flour disappears.

Pour batter into prepared loaf pan and bake 1 hour to 1 hour 10 minutes, until a toothpick inserted in the center comes out clean. Set aside to cool on a rack for 15 minutes. Remove bread from pan, invert onto rack and cool completely before slicing.