Low-Fat Banana Bread Tested Recipe & Video

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I love to have this Low Fat Banana Bread sitting on the counter, so I can enjoy a slice whenever my sweet tooth beckons. The combination of sweet bananas paired with vanilla and cinnamon, is sure to please. 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 about 1/2 cup (115 grams) of butter, this recipe replaces the butter with 1/4 cup (60 ml) of heart healthy canola oil (can also use vegetable, corn or safflower oil) and 1/2 cup (120 ml) low fat plain yogurt, and still we do not have to sacrifice on flavor or texture. This recipe also replaces some of the white all purpose flour with whole wheat flour, which 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 (80 grams) of dark chocolate chips.


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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:

Stern, Bonnie. More HeartSmart Cooking with Bonnie Stern. Random House of Canada. Toronto: 1997.

Low Fat Banana Bread:

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

3/4 cup (165 grams) light brown sugar

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