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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).
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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
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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.
