Leigh'S Low-Fat Banana Bread
Leigh's Low-Fat Banana Bread is a moist, flavorful treat with hints of cinnamon and banana, perfect for a healthier snack or breakfast option for all ages.
Ingredients
- 8 oz plain yogurt ⓘ
- 1 cup sugar ⓘ
- 1/2 cup brown sugar ⓘ
- 1/2 teaspoon cinnamon ⓘ
- 1/2 teaspoon salt ⓘ
- 1/4 teaspoon allspice ⓘ
- 1 teaspoon vanilla ⓘ
- 1 teaspoon lemon juice ⓘ
- 1/2 cup quick oats ⓘ
- 4 egg whites ⓘ
- 2 cups flour ⓘ
- 2 teaspoons baking powder ⓘ
- 1/2 teaspoon baking soda ⓘ
- about 3 ripe bananas pureed ⓘ
- 1 firm banana mashed ⓘ
Instructions
- Preheat oven to 350°F.
- Spray two 9-inch loaf pans with non-stick spray or Pam.
- Beat plain yogurt, white sugar, and brown sugar until dissolved.
- Add cinnamon, salt, vanilla, lemon juice, and egg whites; mix well.
- In a small bowl, combine flour, quick oats, baking powder, and baking soda.
- Add dry ingredients to yogurt mixture, alternating with pureed bananas, and mix gently.
- Do not overbeat.
- Fold in mashed banana last.
- Pour batter into prepared loaf pans.
- Bake on the center rack for 45 to 50 minutes.
- Cool in pans for 20 minutes, then remove from pans.
- Cool completely on a cake rack before slicing.
Tips & Substitutions
For a healthier twist, you can substitute the sugar with a sugar alternative like stevia or monk fruit sweetener. If you want to add some texture, consider mixing in chopped nuts or dried fruit. Ensure the bananas are very ripe for maximum sweetness and flavor. If you don’t have quick oats, regular oats can be used after pulsing them in a food processor.
Serving Suggestions
This low-fat banana bread is delicious on its own, but you can enhance it by serving it with a dollop of Greek yogurt or a spread of nut butter for extra protein. It pairs beautifully with a warm cup of tea or coffee. For a delightful breakfast, serve it alongside fresh fruit or a smoothie.
Storage & Reheating
To store leftovers, wrap the banana bread tightly in plastic wrap or aluminum foil and place it in an airtight container. It can be kept at room temperature for up to three days or refrigerated for about a week. For longer storage, slice and freeze the bread, then reheat slices in the toaster or microwave as needed.
Nutrition & Diet Analysis (per serving)
Each serving of Leigh'S Low-Fat Banana Bread contains roughly 98 calories, with 3g protein, 16g carbohydrates, and 0g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole eggs instead of egg whites?
Yes, you can use whole eggs instead of just egg whites. However, this will increase the fat content slightly. If you prefer the original low-fat aspect, stick to the egg whites as the recipe suggests.
Can I substitute the yogurt with something else?
Absolutely! If you don’t have plain yogurt, you can use unsweetened applesauce or a dairy-free yogurt alternative. This will keep the bread moist while maintaining a similar texture.
How do I know when the banana bread is done baking?
To check for doneness, insert a toothpick or cake tester into the center of the loaf. If it comes out clean or with a few moist crumbs, the bread is done. If it has wet batter on it, bake for a few more minutes and check again.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).