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Nutritional Info
  • Servings Per Recipe: 20
  • Amount Per Serving
  • Calories: 134.5
  • Total Fat: 1.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 129.3 mg
  • Total Carbs: 28.2 g
  • Dietary Fiber: 1.8 g
  • Protein: 2.9 g

View full nutritional breakdown of Low-Fat Banana Bread calories by ingredient
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Low-Fat Banana Bread

Submitted by: STRINGI719

Introduction

This recipe is my slightly-modified version from Nick Malgieri's cookbook, "How to Bake". It is simple & delicious! This recipe is my slightly-modified version from Nick Malgieri's cookbook, "How to Bake". It is simple & delicious!
Number of Servings: 20

Ingredients

    1.25 cup white flour
    1.25 cup wheat flour
    2 tsp baking soda
    1 tsp baking powder
    1 cup sugar
    .75 cup Egg Beaters
    .5 cup unsweetened applesauce
    2 TB peanut oil
    1 tsp vanilla extract
    4 very ripe bananas, mashed
    Spices of your choosing:
    - ground allspice
    - ground cloves
    - ground nutmeg
    - ground ginger
    - ground cinnamon
    *** 9x9 inch square cake pan, greased & floured ***

Directions

1. Set rack @ middle level of oven & preheat to 375. Prepare the cake pan if you have not already.

2. In one mixing bowl, combine the flours, baking powder and soda, and whichever spices you choose - stir well to mix thoroughly. (The original recipe only calls for 1/2 tsp of allspice, but I like to use 1/8 teaspoon of each of the spices listed. Go with whatever you prefer & have on hand!)

3. In a separate (larger) bowl, whisk together the sugar, eggs, applesauce, oil, vanilla, and mashed bananas.

4. Being careful not to overmix, fold in the flour mixture.

5. Scrape the batter into the prepared pan and bake for 45-55 minutes, until it is well risen & toothpick inserted into middle comes out clean. (I personally bake for 25 minutes, then turn the pan 180 degrees, then bake for 25 more.)

6. Cool on a rack for at least 5 minutes before serving.

7. I sliced mine into 20 pieces - once down the middle, then 10 slices lengthwise, so each piece was 4.5 inches wide, and just under an inch thick.

8. Will keep at room temperature for only about 2 days. If you plan on keeping it longer, make sure to refrigerate for a few more days, or freeze well-wrapped for several months.

Number of Servings: 20

Recipe submitted by SparkPeople user STRINGI719.






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