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

    Low Fat Honey Banana Bread. Photo by Lalaloula

    1/1 Photo of Low Fat Honey Banana Bread

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 5 mins

    15 mins

    50 mins

    Goblu75's Note:

    I started with a recipes from Fat Free Baking & changed it a little. It is good for a breakfast bread, but you need to be careful that it doesn't get dried out.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      combine the flour, brown sugar, baking powder, baking soda& pie spice, mix well.
    2. 2
      Add banana, honey& milk.
    3. 3
      Stir just until the dry ingredients are moistened.
    4. 4
      Coat an 8x4 inch loaf pan (double recipe if using a larger pan to avoid a drying out the bread).
    5. 5
      with nonstick cooking spray.
    6. 6
      Spread the mixture evenly in the pan.
    7. 7
      Bake@ 325ºF for 45 to 50 minutes, or just until a toothpick inserted in the center of the loaf comes out clean.
    8. 8
      Remove the bread from the oven& let sit for 10 minutes.
    9. 9
      Invert the loaf onto a wire rack, right side up,& cool before slicing& serving.

    Ratings & Reviews:

    • on July 09, 2011

      55

      This recipe was really, really good! YUM! It had an intense banana honey taste with just a hint of malt from the brown sugar. We loved it! As my bananas were really sweet I reduced the honey and sugar quite a bit and that worked out lovely. Although I, too, had to add quite a bit more milk to the dough, my bread was very moist in the end and Ill certainly keep this recipe handy.
      THANK YOU SO MUCH for sharing a keeper with us, Lily!
      Made and reviewed on recommendation of Sydney Mike and for the fruit event in the photo forum July 2011.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 12, 2010

      35

      This was nice but I did have to add quite a bit more milk than asked for...I used about 3/4 cup just so I could actually mix it. I used Splenda in place of sugar and self -raising flour so left out the baking agents. It was okay to eat but very dry so I ended up toasting it ans serving with cream cheese. I think this would be better with just a tad bit oil or butter or perhaps even applesauce to give a bit more moistness.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 27, 2010

      55

      I'm nut usually big on banana bread unless it's dressed up somehow, but I think the use of whole wheat flour & the honey (used a very dark, flavorful one here) has changed my mind ~ Your recipe makes for A GREAT TASTING BREAD, & I really enjoyed the hint of pumpkin from the pie spice! Thanks for sharing the recipe! [Made & reviewed in Healthy Choices ABC tag]

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (10)

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    Nutritional Facts for Low Fat Honey Banana Bread

    Serving Size: 1 (39 g)

    Servings Per Recipe: 16

    Amount Per Serving
    % Daily Value
    Calories 95.8
     
    Calories from Fat 4
    22%
    Total Fat 0.4 g
    0%
    Saturated Fat 0.1 g
    0%
    Cholesterol 0.1 mg
    0%
    Sodium 96.3 mg
    4%
    Total Carbohydrate 22.4 g
    7%
    Dietary Fiber 1.8 g
    7%
    Sugars 10.5 g
    42%
    Protein 2.2 g
    4%

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