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
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
In another large
bowl, whisk together the flours, baking powder, salt, and ground cinnamon.
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.
loaf (about 12 slices).
View comments on this recipe on YouTube
Low Fat Banana Bread:
(250 grams) mashed ripe bananas (about 2 large bananas)
teaspoon (4 grams) baking soda
(120 grams) low fat plain yogurt (you can also use non fat plain yogurt)
(60 ml/grams) flavorless oil (canola, vegetable, or corn oil)
3/4 cup (155
grams) light brown
1 large egg (50 grams) or 2 large (60 grams) egg whites, at room
1 teaspoon (4 grams) pure vanilla extract
1 cup (130 grams) all-purpose flour
(65 grams) whole wheat flour
teaspoon (4 grams) baking powder
teaspoon (1 gram) salt
teaspoon ground cinnamon