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    You are in: Home / Recipes / Low Fat Banana Oat Bread Recipe
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    Low Fat Banana Oat Bread

    Average Rating:

    5 Total Reviews

    Showing 1-5 of 5

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    • on April 09, 2010

      Great recipe! I modified and made it gluten free and still turned out great!

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    • 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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    • on February 04, 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!

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    • on August 07, 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.

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    • on February 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.

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    Nutritional Facts for Low Fat Banana Oat Bread

    Serving Size: 1 (61 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 156.5
    Calories from Fat 7
    Total Fat 0.8 g
    Saturated Fat 0.1 g
    Cholesterol 0.0 mg
    Sodium 316.8 mg
    Total Carbohydrate 33.2 g
    Dietary Fiber 1.8 g
    Sugars 10.8 g
    Protein 4.0 g

    The following items or measurements are not included:

    non-fat vanilla yogurt

    fat-free buttermilk

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