Low Fat Banana Bread

Do you do this?  I always buy waaaayyyy too many bananas.  Then they turn brown and spotty.  So, I put them in the freezer.  Then, I have instant bananas for banana bread or banana ice cream (recipe to come!).

I think that defrosted, overripe bananas actually make banana bread taste a lot better than using a fresh banana.  Something about that overripeness makes the banana bread taste more banana-y.  Hmmm, are banana-y and overripeness even words?!?

This version of banana bread has no butter or margarine, and if you made it with a flaxseed “egg” it would be vegan.  200 calories per serving, 10 servings.

Low Fat Banana Bread

  • 2 eggs
  • 2/3 c sugar
  • 3 frozen overripe bananas
  • 1/4 c applesauce
  • 1/3 c milk
  • 1 tbsp vegetable oil
  • 1 tbsp vanilla extract
  • 1 3/4 c flour (or 1 c white flour, 3/4 c whole wheat flour)
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/3 c walnuts (optional)
  • 1/3 c mini chocolate chips (optional)

Preheat oven to 325 degrees.  Beat the eggs and sugar until fluffy, about 5 minutes.  Beat in the bananas, applesauce, milk, oil, and vanilla.  In a separate bowl, sift together flour, baking powder, baking soda, and salt.  Mix dry ingredients with wet ingredients.  Fold in optional walnuts or chocolate chips, or both!  Pour into greased loaf pan.  Bake for about 1 hour, until a toothpick comes out clean.

Mmmmm.  I am eating some for breakfast as we speak.

This entry was posted in Breakfast, Dessert. Bookmark the permalink.

One Response to Low Fat Banana Bread

  1. Marisa says:

    your blog is making me very hungry. can i put in an order for this banana bread please?

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