Low-Fat Banana Bread

(+4 rating, 3 votes)

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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
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.


{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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