Low-Fat Banana Bread
Author: 
Recipe type: Baking
Prep time: 
Cook time: 
Total time: 
Serves: 8+
 
Substituting low-fat yogurt for the shortening in my family's classic banana bread recipe makes for a healthier banana bread that is still moist and flavorful.
Ingredients
  • ½ cup low-fat Greek yogurt {or regular yogurt}
  • 1 cup sugar
  • 2 eggs
  • 1 cup mashed banana {approximately 3 ripe bananas}
  • 2 cups flour
  • 1 tsp baking soda
  • ⅓ cup milk + 1 tsp vinegar {or ⅓ cup + 1 tsp buttermilk}
Instructions
  1. Cream the yogurt and the sugar.
  2. Add the eggs and the mashed bananas.
  3. Alternate between adding the remaining dry and wet ingredients.
  4. Pour the batter into a greased loaf pan.
  5. Bake the bread at 350 degrees for 40-60 minutes until a toothpick comes out clean, making sure not to over-cook the bread.
  6. Let the loaf cool in the pan for ten minutes.
  7. Gently slide a knife around the edges of the loaf to loosen it from the pan.
  8. Invert the pan onto a plate and gently shake and tap the pan until the bread falls out.
  9. Let the banana bread cool completely on a wire rack.
Recipe by Itsy Bitsy Foodies at http://itsybitsyfoodies.com/low-fat-banana-bread/