Banana Bread

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reader218
reader218 Member Posts: 19
edited June 2014 in Recipe Swap for Healthy Living
This is a low-calorie version of my Mothers banana bread. By replacing oil with applesauce and butter with yogurt the calories from fat can be cut by more than half in most recipies. Try it, it works in almost everything except pastry crust.


Banana Bread

1 cup sugar
1/4 cup Vanilla nonfat yogurt
1/2 cup Egg Beaters (or 2 eggs)
3 crushed (very ripe) bananas
1 pinch salt
1 1/2 cups flour
1 teaspoon baking soda
1 cup nuts, chopped (optional)

Preheat oven to 400. In a large bowl blend sugar, yogurt & Eggbeaters. Add very ripe bananas, mash and crush them until they are well blended (the batter will not be smooth). Blend dry ingredients separately then slowly add the flour mixture to the wet ingredients. Turn batter into 2 glass loaf pans sprayed with PAM; top with nuts if you like. Bake in a loaf pan at 400 for 40 to 50 minutes. Cool in the pan for 10 minutes.

Enjoy,
Sandra
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Comments

  • MomOfFive
    MomOfFive Member Posts: 6
    edited November 2006

    Wonder if yuou could sub splenda for sugar????

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  • ps123
    ps123 Member Posts: 221
    edited November 2006
    I use splenda in muffins alot and they come out good so I would think it could work ok. Splenda doesn't work for cakes though...they don't rise.

    Pat
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  • reader218
    reader218 Member Posts: 19
    edited January 2007
    Splenda is a great idea. I have used in my coffee off and on so I'll try it next time. It should be fine since banana bread doesn't really rise.
    Thanks for the idea.
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  • celia088
    celia088 Member Posts: 2,570
    edited January 2007
    Hi Reader 218---

    This banana bread recipe looks great! You said that you can replace the oil with applesauce and replace the butter with yogurt. I see the yogurt listed to replace the butter, but i don't see oil or applesauce listed. Is this recipe supposed to have either oil or applesauce in it?? Or just butter or yogurt in it??

    I would like to try it with Splenda.

    peace,
    celia
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  • Casa
    Casa Member Posts: 5
    edited January 2007

    I think I will go home tonight and bake this. It sounds so good!! And my hubby LOVES banana bread!!

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  • karlalarae
    karlalarae Member Posts: 9
    edited January 2007

    Yummy--I was looking for a great lowfat recipe for banana bread and I can't wait to try it out!!

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  • nycmom
    nycmom Member Posts: 61
    edited January 2007

    this sounds great - not sure I have a loaf pan so I could try a muffin tin--or buy one

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  • Stack
    Stack Member Posts: 157
    edited January 2007

    i tried this the other day and it is very good. i did use splenda instead of sugar. i was very surprised with the flavor. my hubby and kids didnt know i did anything different from my recipe. definatly worth making again. i made mine in a bundt pan since my mother took her bread pans back during the holidays and i never got them back. it cooked in approx 40 mins. in that pan

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  • nycmom
    nycmom Member Posts: 61
    edited January 2007
    Banana bread -- v. low fat
    This is what I tried. Very much based on Sandra's. Do you think I was supposed to use baking powder instead? Or do you think it was because I didn't use glass pans?
    This does not rise like a loaf - less height – sort of banana tea cake – much less oily than typical banana bread. I did 37 minutes in foil pans sprayed with PAM

    Preheat oven to 400 – Baking time is 40-50 mins but check. Cool in pan for 10 mins.
    Use 2 normal size loaf pans (glass was suggested sprayed with PAM -sides and bottom)

    ¼ cup vanilla nonfat yogurt (am sure one could vary-use plain, banana, etc. or more fat)
    Egg whites equal to 2 eggs (or use ½ c egg beaters or two eggs)
    3 mashed (very ripe) bananas (the riper, the better)

    1 pinch salt
    1 ½ cups flour
    1 tsp baking soda
    1 cup sugar (granulated) (I used half Splenda)


    1. Mash bananas
    2. Mix other wet ingredients with bananas
    3. Mix dry ingredients
    4. Gradually mix dry ingredients into wet ingredients (batter will not be smooth)

    5. Bake
    6. Cool
    7. Slice
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  • Annie62
    Annie62 Member Posts: 1,081
    edited February 2007
    I'm going to try this with whole wheat flour. I'll let you know how it turns out and if I need to make any adjustments.

    Tip: If you have bananas that are getting too ripe and you won't have a chance to use them, peel and freeze them. You can defrost and use in baking/pancakes or use them frozen in a smoothie.

    I've have thrown away produce in years. Almost everything freezes and can be used in cooking, if it's not something that works well raw when defrosted.
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  • Paula15089
    Paula15089 Member Posts: 373
    edited March 2007
    I'd like to thank you ladies for an absolutely delicious recipe!!
    the only problem is i have finished half of that cake before it even cooled down..

    by the way, i made it with the self-rising flour, and it came out beautifully.
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  • Jeanette39
    Jeanette39 Member Posts: 11
    edited March 2007
    After reading this I think I am going to have to due
    some baking. Thank you very much for the recipe.
    Jeanette
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