1/4 Photos of Low-Fat, High-Fiber Yummy Banana Bread
Susiecat too's Note:
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."
My Private Note
Units: US | Metric
- 1 cup flour
- 1 cup oat flour (you can use a food processor to finely grind rolled oats if needed)
- 1/2 cup oat bran
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon ground allspice
- 1 teaspoon ground cinnamon
- 1/2 cup packed brown sugar
- 3 egg whites
- 1/2 cup unsweetened applesauce
- 2 tablespoons vegetable oil
- 1 teaspoon vanilla extract
- 2 cups mashed ripe bananas (about 3-4 bananas)
- 1Preheat 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.
- 2In a mixing bowl, combine both flours and oat bran, baking powder and soda, allspice and cinnamon and stir well to mix.
- 3In a separate bowl, whisk together the sugar, egg whites, applesauce, oil, vanilla and bananas.
- 4Fold the flour mix into the wet mixture, be careful not to overmix.
- 5Scrape 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.
- 6Cool on a rack 5 minutes, then unmold and finish cooling.
- 7Freezes well.
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Nutritional Facts for Low-Fat, High-Fiber Yummy Banana Bread
Serving Size: 1 (97 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 252.9
- Calories from Fat 41
- Total Fat 4.6 g
- Saturated Fat 0.6 g
- Cholesterol 0.0 mg
- Sodium 277.0 mg
- Total Carbohydrate 50.8 g
- Dietary Fiber 4.1 g
- Sugars 18.4 g
- Protein 6.3 g