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Low Fat Banana Bread

I was looking for an easy recipe to use up over-ripe bananas and I came across a Fannie Farmer banana bread recipe with no fat in it! I thought of my friend, the Fat Conscious Foodie, who is a fan of recipes with limited/no fat. FCF, this blog’s for you!

The first time I made it, the bread was undercooked and lacked somewhat in the flavor department. I subsequently tweaked the recipe and I LOVE the result. You can still make it with no fat, but a tiny bit of fat makes it a lot nicer.

This bread freezes really well. I cut it into slices and freeze with greaseproof paper/waxed paper in between each slice. To defrost, I simply take out a slice and pop it in the toaster. It’s delicious as is, or with a scrape of butter or cream cheese.

What you need:

3 ripe bananas

2 eggs

2 cups flour

3/4 cup sugar

1 teaspoon salt (do not use if you are using baking powder)

1 teaspoon baking soda/3 teaspoons baking powder

1 tsp vanilla extract (optional)

2-4 tbsp butter, melted (optional)

1/2 cup walnut meats or candied pecans, coarsely chopped/crushed

Other optional extras (not used to make bread in photo above):

1 heaped tsp cinnamon powder – you can add more if you like cinnamon. Please note that if you’re adding more you should remove the equivalent amount of flour from the recipe to prevent the bread texture from being very dry.

A small handful of sweet raisins, tossed in 1 tsp of flour

What you do:

1. Mash the bananas, add the melted butter, beaten eggs and vanilla and beat together until light.

2. Sift together the flour, sugar, salt, baking soda and cinnamon (if using).

3. Add the flour/sugar mixture to the banana mixture and mix until well combined

4. Fold in the nut meats and raisins (is using) until evenly distributed.

5. Put in a buttered/greased  loaf pan 9 by 5 inches and bake 1 hour at 350 degrees Fahrenheit (176 Celsius). A toothpick inserted in the middle of the bread should come out clean when the bread is cooked. If bread is not cooked after 1 hour, return to the oven and reduce the temperature to 325 degrees F until cooked.

Batter in tin, ready to bake!

Allow to cool in tin for at least 10 minutes and then on a rack for a further 20-30 minutes at least before cutting.

This bread tastes even better the day after it is made.

To serve:

Eat as is or toasted with butter and/or cream cheese and a sprinkling of cinnamon and sugar.


2 comments to “Low Fat/No Fat Banana Bread Recipe”

  1. Tasneem

    I love this! I will make it and must reference it on my blog!

  2. Ffranses Ingram

    Thank you for your banana bread recipe. I bake for a animal charity and am always looking for new easy recipes. The Banana breads sell really well.
    Good luck
    Ffranses


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