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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (163g) Recipe makes 12 servings |
||
| Calories 182 | ||
| Calories from Fat 23 | (12%) | |
| Amount Per Serving | %DV | |
| Total Fat 2.6g | 4% | |
| Saturated Fat 1.4g | 7% | |
| Monounsaturated Fat 0.7g | ||
| Polyunsaturated Fat 0.2g | ||
| Trans Fat 0.0g | ||
| Cholesterol 22mg | 7% | |
| Sodium 140mg | 5% | |
| Potassium 166mg | 4% | |
| Total Carbohydrate 38.2g | 12% | |
| Dietary Fiber 1.5g | 5% | |
| Sugars 21.6g | ||
| Protein 2.6g | 5% | |
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Low-Fat Banana Bread
SERVES 12 -16 , 2 loaves
Ingredients
- 4 very ripe bananas
- 1 1/2 cups all-purpose flour
- 1 cup white sugar
- 2 tablespoons butter, softened
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 egg
- 2 tablespoons applesauce
Directions
1
Mash bananas in a bowl.2
Add all other ingredients and mix well.3
Pour into 2 greased loaf pans (or you can pour it all into one, but it rises enough that you can split it in half).4
Bake at 350 degrees for 50 to 60 minutes, or until toothpick inserted into center of cake comes out clean.
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Low-Fat, 100% Whole Grain Banana Muffins
Browse similar recipes by category
- Course > Breads > Quick Breads
- Course > Desserts
- Main Ingredient > Fruit > Tropical > Bananas
- Preparation > Time to Make > < 60 mins
- Preparation > Simple
- Preparation > Equipment > Oven
- Dietary > Lighter Fare
Featured Reviews for This Recipe
From: Chef #750362
On May 28, 2009
Very good! I made a few changes. I used whole wheat flour, splenda brown sugar blend, 4 tablespoons applesauce and no oil, added a little flax meal, cinnamon, walnuts and vanilla extract. They came out great, very moist and healthy too!
From: Margaret Joy
On May 28, 2009
This bread turned out beautifully! Extremely moist, I thought the sweetness was perfect. I followed the directions and made one loaf. I didn't tell my boyfriend it was lowfat until it was halfway gone. He never guessed!
From: Amanda Beth
On Sep 5, 2005
These are delightful! I used all unsweetened applesauce, no butter. I did use the full cup of sugar, and will probably decrease that to 3/4 cup, because it was very sweet. I made 12 very good-sized muffins out of this recipe. They baked about 15 minutes. According to ww recipe builder, with the substitutions noted, each muffin is 3 points. Very good, and I will definitely make them again! Amended: These loaves freeze well. No difference in taste or texture. Also, when doubling, I got four very skimpy loaves, so next time will only make three. I liked the richer taste of half white, half brown sugar. Still a bit to sweet, I will reduce the sugar further next time. This is THE banana bread recipe for me!
From: Chef #307847
On Apr 3, 2006
Great recipe! I snuck in a few extra healthy options and the kids love it. I used 1c flour and 1/2c rolled oats (next time I think I will go 3/4c of each). I added 3T of Wheat Germ. 3/4c sugar rather than 1c. And all applesauce = 4T (no butter). I also added 1/2c dried fruit (1/4c cranberries and 1/4c raisins). The kids have no idea that it is a healthy snack.
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