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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (61g) Recipe makes 12 servings The following items or measurements are not included below: 1/2 cup non-fat vanilla yogurt fat-free buttermilk |
||
| Calories 156 | ||
| Calories from Fat 7 | (5%) | |
| Amount Per Serving | %DV | |
| Total Fat 0.9g | 1% | |
| Saturated Fat 0.2g | 0% | |
| Monounsaturated Fat 0.2g | ||
| Polyunsaturated Fat 0.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 316mg | 13% | |
| Potassium 131mg | 3% | |
| Total Carbohydrate 33.3g | 11% | |
| Dietary Fiber 1.8g | 7% | |
| Sugars 10.8g | ||
| Protein 4.1g | 8% | |
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Wholesome goodness of oatmeal in a moist banana bread. Low fat and low sugar, DH doesn't like overly sweet banana bread. This is one of my inventions and I hope you like it as much as we do.
SERVES 12
Ingredients
- 2 cups flour
- 1 cup oatmeal
- 1/2 cup sugar
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/4 cup egg substitute or 1 egg
- 1/2 cup non-fat vanilla yogurt
- 1 cup fat-free buttermilk
- 1 1/2 cups bananas (smashed about 3)
- 1 teaspoon vanilla
Directions
1
Sift first 6 ingredients (flour through cinnamon) together in a large bowl.2
Mix remaining ingredients in a small bowl.3
Mix wet ingredients into dry ingredients.4
Spray a loaf pan with cooking spray. Pour mixture into pan.5
Bake at 350 for 40 to 45 minutes or till tests done with a cake tester or toothpick. This will rise very high. If necessary, cover the top slightly with foil if top starts to brown too fast.6
Allow to cook in pan 10 minutes. Remove from pan and cool completely before slicing. Slices can be toasted in toaster oven or microwaved for about 20 seconds.
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- Course > Breads > Quick Breads
- Preparation > Time to Make > < 60 mins
Featured Reviews for This Recipe
From: mikekey
On Feb 4, 2009
This has a very "chewy" texture, which I like. I also had to bake about 10 minutes longer, and it just barely all fit in my loaf pan, which is a little larger than normal. I may make two smaller loaves next time. I didn't have vanilla yogurt, so used banana-strawberry flavor, which added a little extra flavor. I use half brown sugar and half Splenda for the sugar. Very good for being almost fat free!
From: Annacia
On Aug 7, 2008
If your looking for a banana bread that is as light as a feather this isn't the one your looking for. On the other hand if you want a moist, very tasty bread that thinks about your well being then stop here and make this recipe. In the interest of being a good little diabetic I used 1 cup of unbleached flour and 1 cup of whole wheat flour, Splenda for the sugar and 1/4 cup of egg white. I got a single 9x5 loaf that took about 10 mins longer to bake than the recipe says. The old fashioned oats that I used might be a strong reason for the mild chewie factor that I quite like but you might want to us quick oats if thats not your thing. All in All this is a lovely, not too sweet (yay) loaf thats easy to enjoy. I'm planing to toast a slice in the morning and spread it with peanut butter :D. Made for Photo Tag.
From: justcallmetoni
On Feb 21, 2008
A terrible mistake here on my part and I still had good results. I was immediately drawn to this recipe because of the low amount of sugar and good quantity of oats. For my batch I also used half white - half whole wheat flower. This makes a lot of batter and if your loaf pan is smallish you may want to make a muffin or two to avoid spillage. Fortunately I just bought a new extra large loaf pan and this was a great initiation. Tested my bread at 35 minutes and it still need about 5 minutes more baking. Alas I got distracted and let 20 minutes pass. Despite this gaffe, the bread was still wonderfully moist and tasted pretty good. Betting with a proper cooking time it would have been just amazing and look forward to testing that next week.
From: mariposa13
On May 26, 2009
This was pretty good - it made one loaf plus 5 muffins. It's not very sweet, so for my taste I would add more sugar.
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