Low-Fat Banana Bread
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.
  • 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}
  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/