Low Fat Banana Bread
- Ready In:
- 1hr
- Ingredients:
- 10
- Yields:
-
1 Loaf
- Serves:
- 8
ingredients
- 414.03 ml all-purpose flour
- 157.80 ml splenda sugar substitute
- 9.85 ml baking powder
- 2.46 ml baking soda
- 1.23 ml morton lite salt (Low Sodium)
- 236.59 ml mashed ripe banana (2 to 3 Medium Bananas)
- 78.78 ml liquid I Can't Believe It's Not Butter® Spread
- 29.58 ml nonfat milk
- 2 egg whites
- 0 chopped nuts (optional)
directions
- Preheat oven to 350 degrees.
- In large mixing bowl combine all above ingredients together.
- Mix ingredients with hand mixer until well blended approximately 2 minutes.
- Pour batter into a loaf pan sprayed with"Pam Non-Stick cooking spray".
- Bake for approximately 50- 60 minutes or until toothpick inserted into center comes out clean.
- Convection oven seems to take only 25 minutes or so.
- Remove loaf pan from oven and allow to cool.
- Place banana bread in an airtight container and keep refrigerated.
- Seems more moist the next day.
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Reviews
-
I love banana bread and wanted to attempt a low fat version....this was wonderful. I used canola oil and non fat yogurt in place of the liquid butter replacement and the non fat milk. It is moist yet still dense, and much better than I ever thought a low fat banana bread could taste. Thanks norcogirl.
Tweaks
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I love banana bread and wanted to attempt a low fat version....this was wonderful. I used canola oil and non fat yogurt in place of the liquid butter replacement and the non fat milk. It is moist yet still dense, and much better than I ever thought a low fat banana bread could taste. Thanks norcogirl.