Real Recipes From Real Home Cooks ®

lower-fat not lower-flavor banana bread

(4 ratings)
Recipe by
Joan Hunt
Youngsville, NC

This bread is pure, unadulterated banana goodness. No One will know it is lower in fat, swear to god. Don't stress about the exact measurement; it always comes out yummy. TIP: 1. Never use a hand mixer for banana bread because it comes out gummy; treat it like a muffin batter and mix with a wooden spoon just until the wet and dry ingredients are combined. 2. In fact, if you would like to turn these into muffins, pour the batter into greased muffin tins and bake for eighteen minutes.

(4 ratings)
yield serving(s)
prep time 25 Min
cook time 45 Min

Ingredients For lower-fat not lower-flavor banana bread

  • 2-3 md
  • 1/4 c
    applesauce, unsweetened
  • 1/4 c
    canola oil
  • 1/2 c
  • 2 Tbsp
  • 2 c
    all purpose flour
  • 3/4 tsp
    baking soda
  • 1 tsp
    ground cinnamon
  • 1/4 tsp
    ground nutmeg(or grated fresh)
  • 1/2 tsp

How To Make lower-fat not lower-flavor banana bread

  • 1
    Preheat the oven to 350 degrees F. Lightly grease a 9x5-inch loaf pan.
  • 2
    In a large mixing bowl, mash bananas really, really well. Add the sugar, applesauce, oil, and molasses, and whisk briskly to incorporate.
  • 3
    Sift the flour, baking soda, spices and salt. Use a wooden spoon to mix until the wet and dry ingredients are just combined.This is where you fold in your mix-ins.(chocolate chips, walnuts, or anything else your imagination can conger up.)
  • 4
    Transfer batter to prepared pan and bake for 45-50 minutes. the top should be lightly browned and a knife inserted in the center should come out clean.(if you are using chips then some chocolate will come out on your knife.)
  • 5
    Remove from the oven and invert onto a cooling rack; flip the bread right side up and let cool.

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