Another 5 star recipe from you! Thank you. I used sour cream instead of yogurt. My girls and hubby put a little almond butter frosting on top...pretty much pb frosting with almondbutter instead of pb. I'm trying to lose weight so I enjoyed the cake plain. Super yummy.
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fantastic recipe Kittencal! I doubled it and put it in a bundt pan. I also used splenda and used vanilla yogurt...It turned out great! Thanks...
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Excellent cake!! I have made it two days in a row and changed it up just a bit each day. I subbed 1/2 cup whole wheat flour for ap flour, sour cream for yogurt and i added 2 tbsp wheat germ the first day. The second day again with the wheat flour, sour cream and wheat germ ... but I also subbed brown sugar for white and added 1 cup chopped walnuts. Great breakfast both days!! Both days it did take 30 minutes+ to bake.
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These are great tasting and very easy to make. I used fat free banana cream yogurt as that's what I had and I also put walnuts in the batter. This made 9 generous sized muffins which took about 20 minutes to bake. They're nice and moist and have great banana flavor. Thanks Kittencal
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This was a great recipe, so moist, so perfect. I wasnt looking for a lowfat recipe this just worked for what I had in my house, and I figured if Kittencal posted it and 60 others love it, it must be good. You would never know it was low fat, in fact it is better than some full-fat banana breads Ive had. I used almond extract instead of the vanilla, but not as much. It was soo goood. Thank you for posting :)
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I am always looking for healthier snack and dessert recipes for the diabetic in my house. This recipe was wonderful! I used Splenda instead of sugar, and it came out so moist and fluffy and nicely-risen. I've not had much luck in the past adapting recipes by substituting Splenda, as many recipes turn out flat or dry, but I was very pleasantly surprised this time! The whole family enjoyed this. I know I will be making this again and again. Thanks so much for a great recipe!
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I made muffins and they were really excellent! I used low fat sour cream and 1/2 of flour amount was whole wheat. I also added about 1/2 each of mini chocolate chips and chopped walnuts. They were moist and flavorful.
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These were so delicious! I made them into mini muffins and used 1cup of strawberry yogurt and less than 1/2 cup of sugar. They were moist and not too sweet. Everyone loved them and didn't even know they were low fat. They were fantastic, thank you so much for this great recipe!
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yum! super moist snack!! i used only 1/3 c. of loosely packed brown sugar and then added a thick sprinkle of cinnamon sugar and some quick oats on top. i didn't have fat-free yogurt, so i used 1 c. buttermilk. i didn't measure the banana, but i only had one and that's what i used. turned out great. next time i make it, i will use natural applesauce in place of the oil. thanks for a healthy and delish recipe!
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Awesome! I didn't have quite enough banana, so I put in a little milk. I used half Greek yogurt with honey and half Greek vanilla flavored yogurt, and cut the sugar down to less than 1/2 cup. It was a huge hit with no extra adornment. Thanks for a simple, delicious solution to what to do with that one overly-brown banana!
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Made this using light sour cream, and it turned out great! Made it as 12 muffins and baked for 20 minutes.
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Fantastic recipe! I made muffins earlier this week & am making a cake for my grandma now. This recipe was so simple, thank you for sharing. They taste so good, I can't believe that they are low fat.
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This is so delicious, hard to believe it is low-fat. We loved this and I will make this again. I used low fat sour cream and it turned out perfect!
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Oh my heavens...SO WONDERFUL for such a light cake!!!! We LOVED it! I was trying to use up ripe banana's and came across this recipe because it had the lowest amount of sugar required of any other banana bread (I was almost completely out of sugar!) recipe. I used lowfat vanilla yogurt and had to sub a small amount of brown sugar in to make my 1/2 cup of sugar. This was outstanding! Super moist, super tasty and not at all lowfat tasting! My kids each had two helping of this for breakfast (which NEVER happens!) and my husband I also declared this one a true winner. Kitten...you've done it again! LOVED IT!
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Absolutely delish!! These were so moist and tasty, and very easy to make. I added 1/2 cup pecans, and baked up a dozen muffins, which took around 20 minutes to bake. Kitt, thanks for sharing another one of your excellent recipes!
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This is great. Very light and fluffy. I was surprised that the texture wasn't dense. I used 1/2 nonfat vanilla yogurt and 1/2 light sour cream (it's what I had). Thanks! 2nd time around used container of Banana Cream Pie yogurt and some ff sour cream, 1/2 c. ww flour and 1 c. flour & splenda in place of sugar. I made it as a cake this time and made Peanut Butter Frosting using 1/2 c. Reduced Fat PB and 1/2 c. powdered sugar with some skim. Awesome!!
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Well, after 40-something 4 and 5 star reviews, there isn't much to add. I just wanted to thank you, once again, for a great recipe, Kittencal. This cake was really easy to throw together, and baked up nice, light and fluffy in exactly 25 minutes at 350. Perfect! I wanted to bake up a low fat sweet snack, and had to make do with what I had on hand. This recipe certainly fit the bill.
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I was very impressed by the texture of this cake. I enjoy doing low fat baking, but there is usually more of a texture change. I used only 1/2 of a cup of sugar since I used sweetened light vanilla yogurt. I also topped with pecans which toasted nicely in the oven. We enjoyed this for breakfast with tea. Thanks!
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So yummy!! My kids helped me make this, as I doubled the recipe. This made an 8x8 cake, and 18 muffins. This had great flavor, and hit the spot. They were sweet, but not too sweet. The banana flavor was very subtle. I also added a little bit of cinnamon/sugar mix on top of both the cake and muffins.
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