SimplybakebyThree: Low Fat

Low Fat - Banana Bread

Link to Recipe

Banana! Classic way to use over ripe bananas... BANANA BREAD!

This recipe is from Joyofbaking.com

1 cup (240 ml) mashed ripe bananas (about 2 large bananas)

1 teaspoon baking soda

1/2 cup (120 ml) low-fat plain yogurt

1/4 cup (60 ml) canola, vegetable, or corn oil < I used light Olive oil - no smell at all >

3/4 cup (165 grams) light brown sugar < I actually used only 1/2 a cup, and it's perfect. Keep in mind how ripe your banana's are >

1 large egg or 2 large (60 grams) egg whites

1 teaspoon pure vanilla extract

1 cup (130 grams) all-purpose flour

1/2 cup (65 grams) whole wheat flour

1/2 teaspoon ground cinnamon

1 teaspoon baking powder

1/4 teaspoon salt

Low Fat Banana Bread:

Preheat oven to 350 degrees F (180 degrees C) and place the rack in the center of the oven. Spray an 8 x 4 inch (20 x 10 cm) loaf pan with a nonstick vegetable cooking spray.
In a large bowl, mix the mashed bananas with the baking soda and yogurt. Allow to sit while you prepare the rest of the batter.
Meanwhile, in a separate bowl, whisk together the oil, sugar, egg or egg whites, and vanilla.
In another large bowl, whisk together the flours, baking powder, ground cinnamon and salt.
Then combine the banana mixture with the oil mixture and then add to the flour mixture. Stir just until all the ingredients are moistened. Pour into the prepared pan and smooth the top. Bake for about 45 - 55 minutes, or until a toothpick inserted in the center of the loaf comes out clean.
Remove from oven and place on a wire rack to cool.

Makes one loaf (about 12 slices).

Adapted From: