26 Years of Award Winning Baking & Dessert Video Recipes

breakfast & brunch bars & squares cupcakes shortbreads breads youtube channel
about us
recipe index
substitutions
ingredients
glossary
conversions
weight vs volume
easter baking
apple recipes
pumpkin recipes
cranberry recipes
chocolate recipes
healthy baking
eggless recipes
comfort foods
blueberry recipes
biscotti recipes
pudding recipes
english tea party
trifle recipes
ice cream recipes
strawberry recipes
lemon recipes
thanksgiving baking
candy recipes
halloween baking
valentine's baking
christmas cookies
christmas baking
christmas candy
baking history
bibliography

 
Subscribe Now
 

Low Fat Banana Bread Recipe & Video

Printer Friendly Page

Pin It

Banana Bread is very popular. Quick and easy to make, it has a wonderfully moist texture and has the flavor of sweet bananas. This quick bread is perfect with your morning coffee but it is also lovely with a tossed salad for a light lunch.   

This excellent recipe is one I adapted from Canadian Bonnie Stern's "More Heart Smart Cooking with Bonnie Stern" This book was written in conjunction with the Heart and Stroke Foundation of Canada. What I like about this recipe is that it cuts down on the amount of saturated fat usually found in banana breads. While most Banana Bread recipes contain  1/2 cup (113 grams) of butter, this recipe replaces the butter with 1/4 cup (60 ml) of a flavorless oil and 1/2 cup (120 grams) of low fat plain yogurt (can also use non fat plain yogurt). And, best of all, we do not have to sacrifice on flavor or texture. This recipe also replaces some of the white all purpose flour typically used in Banana Bread recipes with whole wheat flour, which adds texture and flavor to the bread, but also it adds fiber to our diets. Bonnie Stern gives the calories for one slice of Low Fat Banana Bread at about 200, with total fat at about 5 grams (saturated fat 1 gram). Of course, this can vary depending on the ingredients used so use this information as a guide only. Also, if you like, you could add 1/2 cup (50 grams) of chopped nuts to the batter or even 1/2 cup (85 grams) of dark chocolate chips.

Related Recipes You May Like

Banana Bread

Banana Bread (Chocolate)

Banana Muffins

Banana Muffins with White Chocolate

Whole Wheat Banana Muffins

Banana Streusel Bread

Low Fat Banana Bread: Preheat your oven to 350 degrees F (180 degrees C) and place the oven rack in the center of the oven. Spray an 8 1/2 x 4 1/2 x 3 inch (21.5 x 11.5 x 8 cm) loaf pan with a nonstick vegetable cooking spray. Line the bottom of the pan with parchment paper.

In a large bowl, mix the mashed bananas with the baking soda and yogurt. Allow to sit, at room temperature, while you prepare the rest of the batter.

Next, in a separate bowl, whisk together the oil, sugar, egg (or egg whites), and vanilla extract.

In another large bowl, whisk together the flours, baking powder, salt, and ground cinnamon.

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 with the back of a spoon or offset spatula. Bake for about 50 to 60 minutes, or until a toothpick inserted into the center of the loaf comes out clean.

Remove from oven and place on a wire rack to cool for about 10 to 15 minutes before removing the Banana Bread from the pan. This bread can be covered and stored for about three days, or it can be frozen.

Makes one loaf (about 12 slices).

View comments on this recipe on YouTube

Low Fat Banana Bread:

1 cup (250 grams) mashed ripe bananas (about 2 large bananas)

1 teaspoon (4 grams) baking soda

1/2 cup (120 grams) low fat plain yogurt (you can also use non fat plain yogurt)

1/4 cup (60 ml/grams) flavorless oil (canola, vegetable, or corn oil)

3/4 cup (155 grams) light brown sugar, firmly packed

1 large egg (50 grams) or 2 large (60 grams) egg whites, at room temperature

1 teaspoon (4 grams) pure vanilla extract

1 cup (130 grams) all-purpose flour

1/2 cup (65 grams) whole wheat flour

1 teaspoon (4 grams) baking powder

1/4 teaspoon (1 gram) salt

1/2 teaspoon ground cinnamon

Subscribe Now
 
     
 

 

 

New Videos

   
   

 
 

Contact Us   Privacy Policy

Use of materials on all pages on the domains Joyofbaking.com, joyofbaking.mobi, the Joyofbaking.com Facebook Page, @joyofbaking on Twitter, the Joyofbaking.com RSS Feed, the Joyofbaking.com email list the Joyofbaking1 YouTube Channel and any emails sent from @joyofbaking.com are entirely at the risk of the user and their owner, iFood Media LLC will not be responsible for any damages directly or indirectly resulting from the use.

References cited may include a link to purchase the referenced book or item on Amazon.com. Joyofbaking.com receives a commission on any purchases resulting from these links.

This website and the contents are not endorsed or sponsored by the owner of the "Joy of Cooking" series of books or its publisher Simon & Schuster, Inc. and is not related to the  "Joy the Baker" books and website. Video icons by Asher.

Content in any form may not be copied or used without written permission of Stephanie Jaworski, Joyofbaking.com.  Students and non profit educators may use content without permission with proper credit. 

A baking resource on the Internet since 1997

Copyright  1997 to 2023 iFood Media LLC