Easy Low-Fat Low-Sugar (but still delicious) Oatmeal Banana Quick Bread

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Easy Low-Fat Low-Sugar (but still delicious) Oatmeal Banana Quick Bread

4.5 of 5 (2)

Nutritional Info

Servings Per Recipe: 12
Amount Per Serving
Calories: 135.0

Total Fat: 1.2 g
Cholesterol: 15.6 mg
Sodium: 159.5 mg
Total Carbs: 30.9 g
Dietary Fiber: 2.7 g
Protein: 3.8 g

View full nutritional breakdown of Easy Low-Fat Low-Sugar (but still delicious) Oatmeal Banana Quick Bread calories by ingredient

Introduction

Now the good thing about bananas in bread is not only that they're delicious but they also help reduce the amount of fat and sugar needed and still keeps it moist and sweet. Same with the yogurt as a substitute for oil, making it extra healthy! I like the oats because they give the loaf texture and also healthy fibre. Let your bananas ripen fully for the best flavour. Now the good thing about bananas in bread is not only that they're delicious but they also help reduce the amount of fat and sugar needed and still keeps it moist and sweet. Same with the yogurt as a substitute for oil, making it extra healthy! I like the oats because they give the loaf texture and also healthy fibre. Let your bananas ripen fully for the best flavour.

Minutes to Prepare: 20

Minutes to Cook: 60

Number of Servings: 12

Ingredients

1 cup quick oats

1 1/2 cups flour (you can half half all-purpose and whole wheat)

1/3 cup packed brown sugar (I don't have brown sugar, so I usually just use white)

1 1/2 tsp cinnamon

1 tsp baking powder

1 tsp baking soda

1 egg

1 1/2 cups mashed bananas (about 4 bananas)

1/3 cup plain yogurt (in place of vegetable oil)

1 tsp vanilla

Topping:

2 tbs quick oats

Tips

Please visit The Recipe Bank at http://iamjustalittlesailboat.blogspot.hk/search/label/recipes for more easy, healthy and delicious recipes like this one! You won't regret the detour!

Directions

Preheat oven to 350° C (180° C). In a large bowl, whisk together all the dry ingredients. In a separate bowl, whisk together wet ingredients and then pour over dry. Stir until just moistened. Scrape into lined 9" x 5" (2L) loaf pan. Sprinkle with rolled oat for the topping. Bake until toothpick comes out clean (about 1 hour). Let it cool in pan for 10 minutes, remove from pan, and let cool on rack. Slice into 10 evenly-sized slices.

Serving Size: Makes 10 generous slices (or more)