Low-Fat, High-Fiber Yummy Banana Bread

Total Time
10 mins
50 mins

I make this each and every time we have bananas that are over-ripe. I toast slices to have along with my coffee for breakfast. I also use toasted slices to make peanut butter sandwiches for the kids' lunches. Who says if it's good for you it can't taste good too? The original recipe, which I have adapted quite a bit, came from Nick Malgieri's book "How to Bake."

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  1. Preheat oven to 375 degrees F, set rack at middle. Grease and flour one 8 1/2 x 4 1/2 x 2 3/4 - inch loaf pan.
  2. In a mixing bowl, combine both flours and oat bran, baking powder and soda, allspice and cinnamon and stir well to mix.
  3. In a separate bowl, whisk together the sugar, egg whites, applesauce, oil, vanilla and bananas.
  4. Fold the flour mix into the wet mixture, be careful not to overmix.
  5. Scrape the batter into the prepared pan. Bake for 45-55 minutes, until well risen and a skewer into the thickest part of the bread comes out clean.
  6. Cool on a rack 5 minutes, then unmold and finish cooling.
  7. Freezes well.
Most Helpful

3 5

This was good but a little too healthy to satisfy my craving for moist banana bread. I used very ripe bananas but it still had a more subtle banana flavor and was a bit dry.

5 5

Delicious, moist & flavorful! My 4 & 1 year olds even loved it! I added 1/2 cup finely chopped walnuts, 2 tablespoons ground flax seed, and I sprinkled the top with about 1/3 cup chocolate chips. I didn't have oat bran, so I used 1/2 cup quick oats. I will definitely make this one again!

5 5

I got a bag full of over ripe bananas from my office. I made 2 batches. Just wonderful! Followed recipe as directed, I will be making this often. Thank you for posting Susie. Made for Potluck Tag.