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Really good recipe! I made mine in a 12-muffin pan and baked for about 23 minutes and lowered the heat to 325F. I used Splenda instead of sugar, 1 egg and 2 egg whites instead of 2 whole eggs, 1/2 cup ww flour and 1 1/2 cups a/p flour, and my yogurt was vanilla greek yogurt. They turned out very moist and very tasty. It made 12 servings with each serving being 134 calories, 2.5 g fat, 18 mg cholesterol, 9g fiber and 5g protein. Pretty healthy for a nice, big muffin! :)

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ExFatty April 04, 2012

WOW!! I almost gave up on making banana bread, but this recipe is so amazing. The best part is it's low in calories. I used whole wheat flour, and vanilla yogurt. I have a convection oven so i lowered the oven temp to 325 and extended the time by 10 min. Really Great!!!

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Brenlynn23 November 16, 2010

I agree that it is hard to believe that this has only 3 tablespoons of butter. It is moist and well textured. The directions were wonderful and I do believe that the method of mixing makes a big difference in the outcome. I used a 1/2 cup sugar and 1/4 Splenda for the sweetener. I did cheat and added 1/2 cup of chopped pecans. I plan to use part of this to make a dessert for tomorrows dinner guests. Thank you for posting a winning recipe. Made for *PAC Fall 2009*

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PaulaG October 03, 2009
Low Calorie Banana Bread