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Low-Fat Banana Bread

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Low-Fat Banana Bread

Though I try to make healthy eating choices most of the time I wouldn’t consider myself a part of the fat-free/low-fat fad.  We eat a lot of salmon, avocado, nuts, etc. around here and we try to choose our fat sources well.  When it comes to sweets, I have baked plenty of rubbery and otherwise no good low-fat treats over the years and have finally come to the conclusion that I’d rather indulge in the real thing every once in a while than sacrifice on flavor and texture.  So it’s taken me a while to try substituting yogurt for butter in my favorite recipes, a substitution that I’ve heard a lot about. 

With that said, I finally tried it with my family’s classic banana bread recipe and my family loved it.  I simply substituted low-fat Greek yogurt for the shortening/butter.  {I also tried it with fat-free yogurt but the texture was not as good.}  The result was a moist, flavorful banana bread that turns out to be a pretty healthy breakfast or snack, even when slathered in peanut butter.  I generally err on extra bananas and make sure not to over-cook the bread in order to keep the bread moist. 

5.0 from 1 reviews
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.

 

{TIP: Mashed bananas freeze well.  If I have bananas that are getting too ripe but I don’t have time to make bread, I mash the bananas and freeze them in 1 cup portions so that it’s all measured and ready to go for when I do have time to bake.}

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One Response to “Low-Fat Banana Bread”

  1. Cherie says:

    We just tried this banana bread recipe and LOVE it! To cut back on the sugar I used 1/2 cup granulated and 1/2 cup Splenda. I also added some pecan bits. It is really moist and tasty!

    Thanks for another wonderful recipe!

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