Very Low-Fat Banana Bread
Moist, low-fat banana bread packed with ripe banana flavor and warm spices, perfect for a healthy breakfast or snack option suited to all ages.
Ingredients
- nonstick cooking spray ⓘ
- 1 cup sugar
- 1/2 cup brown sugar ⓘ
- 1 (8 oz.) container nonfat plain yogurt ⓘ
- 1/2 teaspoon cinnamon ⓘ
- 1/4 teaspoon allspice ⓘ
- 1/2 teaspoon salt ⓘ
- 1 teaspoon vanilla extract ⓘ
- 1 teaspoon lemon juice ⓘ
- 1/2 cup egg substitute or 4 egg whites ⓘ
- 2 cups flour ⓘ
- 1/2 cup old fashioned or Quick oats ⓘ
- 2 teaspoons baking powder ⓘ
- 1/2 teaspoon baking soda
- 1 1/2 cups pureed ripe bananas ⓘ
Instructions
- Preheat oven to 350°F (175°C).
- Lightly coat 2 (9-inch) loaf pans with nonstick cooking spray and set aside.
- In a large mixing bowl, combine sugar, brown sugar, nonfat yogurt, cinnamon, allspice, salt, vanilla extract, lemon juice, and egg substitute or egg whites.
- Add pureed bananas to the mixture and stir until well combined.
- In a separate bowl, whisk together flour, oats, baking powder, and baking soda.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- Divide the batter evenly between the prepared loaf pans.
- Bake in the preheated oven for approximately 60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
Tips & Substitutions
For a moister loaf, ensure your bananas are very ripe. You can substitute the egg substitute with 1/2 cup unsweetened applesauce for a different flavor. If you're out of nonfat yogurt, plain Greek yogurt works well too. Adding chopped nuts or chocolate chips can enhance the texture and flavor, but be mindful of the added fat.
Serving Suggestions
Serve slices of banana bread with a smear of light cream cheese or peanut butter for a delicious breakfast or snack. It pairs beautifully with a hot cup of coffee or tea. For a delightful dessert, consider topping it with a scoop of low-fat ice cream or yogurt. It also complements well with fresh fruit.
Storage & Reheating
Store leftover banana bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months. To reheat, slice and microwave for about 15-20 seconds or toast in a toaster oven until warm.
Nutrition & Diet Analysis (per serving)
Each serving of Very Low-Fat Banana Bread contains roughly 127 calories, with 1g protein, 14g carbohydrates, and 3g fat. Note that it is relatively high in sodium, at 1062mg per serving (46% of the Daily Value).
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 wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for up to half of the all-purpose flour to add more fiber and nutrients. Keep in mind that this may result in a denser loaf, so adjust the liquid ingredients slightly if needed.
How can I make this banana bread gluten-free?
To make this banana bread gluten-free, substitute the all-purpose flour with a gluten-free flour blend. Make sure the blend contains xanthan gum to help with texture. Additionally, check that your baking powder is gluten-free.
What can I do if my banana bread is too dry?
If your banana bread turns out dry, it could be due to overbaking. Next time, check for doneness a few minutes early. You can also add more mashed bananas or yogurt to the batter to enhance moisture. If it's already baked, serve it with a spread or warm it slightly to revive the texture.
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).