A wonderful banana bread that is lower in fat and calories than most other banana bread recipes.
Ingredients
- 2/3 cup white sugar
- ¼ cup margarine, softened
- 2 eggs
- 1 cup mashed bananas
- ¼ cup water
- 1 2/3 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon baking powder
Directions
Step 1
Preheat oven to 350 degrees F (175 degrees C). Spray one 9x5x3 inch loaf pan with a non-stick cooking spray.
Step 2
In a medium bowl, beat the white sugar and margarine or butter until smooth and creamy. Beat in the eggs, water and bananas with the sugar mixture until it is well blended.
Step 3
Mix in the flour, baking soda, salt and baking powder just until the mixture is moistened. Be sure to scrape the sides of the bowl to blend all ingredients.
Step 4
Bake at 350 degrees F (175 degree C) for about 60 minutes. Bread is done when the top is firm to the touch and a golden brown color. Time will vary according to loaf size and oven type. When bread is removed from oven, allow it to cool on it's side for 10 minutes, then remove from pan and let cool on a rack. This bread is also excellent if you add mini chocolate chips or small fruit pieces to the mix just before baking.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 12 | |
Calories 169 | |
% Daily Value * | |
Total Fat5g | 6% |
Saturated Fat1g | 5% |
Cholesterol31mg | 10% |
Sodium275mg | 12% |
Total Carbohydrate29g | 10% |
Dietary Fiber1g | 4% |
Total Sugars14g | |
Protein3g | |
Vitamin C2mg | 8% |
Calcium15mg | 1% |
Iron1mg | 6% |
Potassium99mg | 2% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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- by: Cookdap Member
- 24 years ago
Thanks for the recipe!! It’s really good especially for a banana bread that’s not as fattening. Very moist & good flavors. I also added a bit of chopped walnuts… umm umm umm. One concern though- if using a 9×5 pan, you may want to check after 45 mins. I’m glad I did as anything longer would have dried it out.
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- by: XANTHIA
- 24 years ago
This was a delicious and moist banana bread recipe. Not only did it taste great, but smelled wonderful while in the oven and drove my whole house mad! I added a touch of vanilla (not much!) and a tablespoon of fat-free creamcheese for moistness (reduce the butter/marg first) and it was superb!
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- by: JYW402
- 23 years ago
I’m always looking for lowfat recipes so this one caught my eye! It’s moist and delicious and does NOT taste at all low fat! I usually substitute egg whites for whole eggs. Also, I add 2/3 cup wheat flour and 1 cup white flour in place of 1 2/3 white flour only!!! It’s great!
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- by: Cookdap Member
- 23 years ago
I, too substituted applesauce for the butter and used only egg whites, making this virtually fat-free. To battle my fiance’s chocolate cravings, I added unsweetened cocoa powder to half the batter and made a two-layer loaf. Um, yum! Thanks for the healthy and versatile recipe!
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- by: Cookdap Member
- 22 years ago
I’ve made this banana bread several times now and each time it is moist, delicious, and absolutely scrumptious! Its never been bland or tasted like a low-fat version. Of course, the riper the bananas, the better the taste. I love that I can enjoy this wonderful banana bread without all the guilt. Its perfect on the go for a quick breakfast or afternoon snack. Even my fat-fee-low-fat skittish fiance loves this banana bread! He couldn’t tell the difference! Thanks for this healthier low-fat version. Its a keeper.
-sue -
- by: Cmartcookie
- 22 years ago
OK. I have to admit – I added 1 cup raisins, 1 cup chopped walnuts and 1 cup chocolate chips, so this definitely wasn’t “lowfat” when I was done. But, WOW was it good with the additions! I’ve made it twice now in the past two weeks to use up some bananas that got too ripe. This recipe is definitely a keeper!
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- by: Cookdap Member
- 21 years ago
I have not tried this recipe yet, but must tell you that the shortening in almost any recipe can be replaced with applesauce. I’ve done it for years. In cookies the result is a moist cake-like texture. With dense “cakes” like banana bread, they come out super moist, but the bake time is usually slightly less than normal. You can also try using half shortening and half applesauce if you prefer more the traditional texture.
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- by: Cookdap Member
- 21 years ago
I’ve tried a lot of banana bread recipes, but this is the best! The crust gets nice and golden but remains soft. The bread itself is incredibly moist. I substituted orange juice for the water and added a handful of carob chips and a handful of chopped macadamia nuts (I know they are high in fat, but I couldn’t resist) and then sprinkled just a little bit of coconut on top. What a treat! Thank you for such a wonderful recipe!
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- by: Cookdap Member
- 21 years ago
at 45 min. this was almost burnt. i used oil for margarine so will try it with applesauce, thanks for the suggestion. i also added 1/2 c. of cocoa powder & more water to compensate. i only used one banana – i think more would of helped plus some almonds cut up which sunk to the bottom! i will try pecans next time. thanks for the basic recipe!
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- by: Mystery_Of_Me
- 21 years ago
Tasty banana bread! I’m glad I found this recipe, as the one my mom has always made had a 1/4 cup oil (and that was AFTER some modification!) This is a much more healthier version. I know it’s not low fat if I add 1 cup of chopped walnuts, but it’s so tasty that way. I also add about a tsp of cinnamon and a can of crushed pineapple (drained, about 10 oz). Yum yum!
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- by: Alarose
- 21 years ago
Yum! This is flavorful & moist. It is “just” a good banana bread recipe, which I say only because there are SO MANY banana bread recipes – but this one is “low” fat. Give it a try. Then put peanut butter on it so it’s not low fat anymore :-p (Btw, I used recipe exactly, no applesauce or stuff.)
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- by: Pam Westfall
- 21 years ago
We really enjoyed this recipe. I used egg substitute in place of the eggs and it turned out delicious. I missed not having walnuts in the bread, but that sure would have raised the fat grams. But then again, I thought about how good walnuts are for you…seems like you can never win! Thanks for posting this recipe Lauren, it’s a good one.
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- by: ANDMMY
- 21 years ago
Terrific Banana Bread!!! I LOVE banana breads and this one is just perfect. Full of banana flavor, not too sweet and low fat to boot. I did increase the bananas to about 12 oz. (It was after mashing 2 big bananas) and didn’t change anything else. It made a beautiful loaf. The texture was between a very moist bread and dense cake. When I ate it I didn’t even need a plate as the slice held together nicely. No crumbs falling off! Will definitely make again later this week for a friend’s dinner party.
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- by: JENNIFER72_00
- 20 years ago
This was excellent, I can’t believe it’s low in fat and better than the regular banana bread recipes I’ve tried. It was moist, not too sweet, and held together extremely well. The only change I made was to add a bit of cinnamon and nutmeg. I was going to throw in some walnuts or chocolate chips but I’m glad I didn’t because I didn’t even miss them. I baked this for 55 minutes but I could have taken it out sooner. I used 2 bananas to give me exactly 1 cup of mashed banana.
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- by: MYRTS78
- 20 years ago
Very good. I made some changes to make it even lower fat. I used just two tablespoons of butter and added about 1/3 cup applesauce, about 1/4 cup pureed stewed prunes, replaced almost half of the white flour with whole wheat flour, used a bit more banana and added some chopped walnuts and raisins. The results were very good, dense and very healthy.
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- by: Cookdap Member
- 20 years ago
I followed this recipe to the letter – just doubled it and baked it as muffins. (A double batch made about 30 regular sized muffins. Mine were baked in paper liners and took 15 minutes at 350 degrees.) It’s wonderful. It has a really nice light texture for a lower fat muffin, without being overly sweet. I’ll definitely make this one again.
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- by: FRUITY TRIDENT
- 20 years ago
SOOOOOOOOOOOOOOOOOOO gooooooooooooooooooood. a google times better than that “almost no fat banana bread”!!! as a poor college student, i didn’t have margarine (so i used butter instead, though i would’ve loved to use the lower fat substitute), i didn’t have white sugar, so i used brown. i didn’t have baking soda, only powder, so i used 2x the powder they stated. it tastes too good. i’m really glad i only had 1 overripe banana left, that i made a small loaf only…otherwise i’d be chowing it all down in one sitting.
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- by: SNOWPEECH
- 20 years ago
pretty good recipe, i used applesauce as recommended by so many others, and it turned out great! it looked a little watery before i mixed the wet and dry ingredients, but i was using fozen bananas (it works, but looks really really gross). i also added a few handfuls of raisins just for fun – and added sweetness – but the bread was good enough to not need it!
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- by: SHUICHI
- 20 years ago
This is a great low-fat recipe. It tastes like regular banana bread, except that it’s healthier 🙂 Changes I made: a little more than 1/4 cup of apple sauce to replace the margarine, a few drops of vanilla and almond extract, and more bananas (I used 3). The extra banana and apple sauce make it very moist. It’s actually so moist that it sticks to the knife when I slice a piece, which I dun mind cuz I like moist bread. I’ll also add less sugar next time. It’s a lil too sweet for my taste.
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- by: AVERYBIRD
- 20 years ago
Delicious recipe! I read other’s comments and took some advice: added 1/2cup of chocolate chips, 1/2cup chopped walnuts, an extra banana, plus a healthy shake of CINNAMON, my pic for *special* ingredient! (gave a wonderful hint of flavor to the bread, highly recommended). Thanks for the recipe, will definitely use this again.
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- by: Judy39
- 20 years ago
I always appreciate the reviews as much as the recipes. From the reviews for this recipe I learned I should add extra bananas, could substitute applesauce for some of the butter and could bake the batter in baking cups. Incorporated all these suggestions and my lowfat banana muffins were delicious. Thanks for the recipes and the reviews.
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- by: Jean Miller
- 20 years ago
This is an incredible banana bread receipe! It looks perfect when done. It was so moist, fluffy, and tasty with dense butter flavor (althought I use margarine). I reduced suger to 1/2 cup. My fiancce (from south) wasn’t a banana bread fan at all. But this one is an exception. He said this is the BEST banana bread he had ever had!! a MUST TRY recipe!
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- by: Mindy Sauve
- 20 years ago
I loved this bread. I also made the even “healthier” version by using the following subsitutions Applesauce substitute for oil/margarine. 1 cup of whole wheat flour 2/3 cup white flour, 1 egg and 1/4 cup egg beaters (instead of 2 eggs). I also used evaporated cane juice (raw sugar) instead of refined white sugar. This bread is simply wonderful. Moist and dense. My changes further reduced the calories to 139 per serving with 1 gram of fat. Really guilt free eating and total enjoyment! Thanks Lauren!
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- by: Cookdap Member
- 20 years ago
This banana bread is delicious. I made a couple substitions though. I used 1/3 cup of Splenda sugar blend for baking instead of 2/3 cup of white sugar. The new Splenda sugar blend is awesome for baking! I also used 1/4 cup of applesauce instead of the margarine and used white whole wheat flour from King Arthur instead of the all-purpose flour. I also added a 1/2 cup of chocolate chips. My fiance never knew that what he was eating was actually good for him!
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- by: LESLIE30
- 20 years ago
i originally was going to give this recipe 4 stars but i’m glad i didn’t write it up right away because after 2 days the flavors of this bread really bloomed! like others, i substituted a rounded 1/2 cup. applesauce for the margarine & decreased the sugar to 1/2 cup. of course i was compelled to supplement the flour with 2/3 whole wheat & added a heaping 1/2 cup of golden raisins. no nuts this time, but who knows the future? thank you lauren!
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- by: Crazykook
- 20 years ago
WOW! I don’t bake much, but I had to clean out the overripe bananas in the freezer so I searched and found such great reviews for this recipe that I had to try it. I am impressed!! I followed the suggestions for using 1/2 cup sugar, 1/4 cup (+ a bitmore) applesauce, and throwing in some chocolate chips. I made it in two mini-loaf pans with enough extra for 3 muffins as well. I cooked for about 40 minutes. Turned out great. They have been out of the oven for thirty minutes and the three muffins are GONE!! Good thing they are low fat…does this mean I can eat the whole thing and LOSE weight!! LOL! GREAT recipe!
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- by: Michelle Fortier
- 20 years ago
This is the BEST banana bread recipe posted and it’s easy to make. The only changes that I made were to add 1/2 cup of mini chocolate chips, 1 tsp of vanilla and sometimes I add 1/4 of walnut pieces. It’s just depending on who you are making it for, some people like nuts or chocolate. Enjoy the recipe, thank you for posting it!
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- by: Cookdap Member
- 20 years ago
I LOVE this recipe! I used light butter instead of the full fat kind, whole wheat flour instead of all-purpose, added a tsp of vanilla, a tsp of cinnamon, and a 1/4 cup of chopped walnuts. Everybody raved about this bread, even the staunch full-fatters! Thanks for all the great tips!
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- by: Cookdap Member
- 19 years ago
Eazy Recipe! I used the substitutions that were suggested in reviews. Replaced the sugar with 1/3 cup Splenda amd will increase it to 1/2 cup next time, substituted 1/4 c plus 1 TBSP of applesauce instead of margarine, replaced half the flour with Whole Wheat flour and added 1 tsp vanilla and sprinkled a little wheat germ on top of batter just before baking. I think next time I will add cinnamon to mask the aftertaste of the splenda. I did double the recipe and made it into 8 mini loaves. The cooking time was reduced to 30 minutes.
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- by: STACEYLENZ
- 19 years ago
Yum! I like this recipe. I do not eat eggs and substituted 1 tablespoon of plain yoghurt for each egg. Once I added the water, the yoghurt separated, but even with the changes, the banana bread turned out really well. Traditionally, I was using a l-o-t more butter and sugar. This isn’t as sweet as some banana breads, but more to my liking for that reason. Be sure and use sweet bananas though … it really makes a difference. I like the overall appearance and texture. I also threw in some chocolate chips. Give this a try !!
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- by: VICTORIAJ
- 19 years ago
This was good the first time, when I followed the recipe exactly. It was great the second time, using apple sauce instead of margarine (made it moister), 2 large bananas (instead of just one cup), and adding walnuts. The third time I also added cocoa powder to half the batter, which was also excellent. Thank you Lauren.
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- by: Calizen
- 19 years ago
I’ve made this so many times, and it always comes out moist and delicious. I usually add about 1/2 teaspoon of cinnamon and 1/4 teaspoon of nutmeg to give it a little spice. Also, it has never taken 60 minutes for my loaf to cook. It’s usually done in about 45 minutes, so start checking about that time so it doesn’t overcook. 🙂 Wonderful bread though, I really enjoy it. Thanks much!
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- by: CHATNOIR
- 19 years ago
Great banana bread. I substituted apple sauce for the margarine. It was so moist and so full of flavor. I couldn’t believe it. You can add anything to this bread. Chocolate chips, coconut, dried fruit, grated zucchini, cinnamon/nutmeg, walnuts. The list can go on and on. This is my new banana bread recipe. Thanks.
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- by: Cookdap Member
- 19 years ago
This has become my most favourite recipe. It is easy to put together. I used brown sugar instead of white sugar and replaced the butter with applesauce. I also added a teaspoon of vanilla. Right before putting the batter in the oven, I added a handful of chocolate chips and chopped walnuts.
I cut the baking time to 35 to 45 min. or when the top of the bread is golden brown. Everytime the bread comes out moist, delicious and my family don’t realize it’s healthy for them too! -
- by: Cookdap Member
- 19 years ago
I searched for a low fat banana bread recipe because I am trying to eat healthier and loose some weight. This recipe is so good and I am making it so much I am probably gaining weight. I replaced the butter with applesauce and use brown sugar instead of white. It is great. As a matter of fact I am making some right now!
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