Low-Fat, High-Fiber Yummy Banana Bread

Submitted by Susiecat too

"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.""

 

• Ready In: 1hr
• Ingredients: 13
• Yields: 1 loaf
• Serves: 8-10

ingredients

• 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)

directions

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.

Reviews

[Shakahari]

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.

 

[yenners]

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!

 

[kittycatmom]

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.

 

[CoffeeB]

A wonderfully moist nana bread that has a different texture than the normal banana bread. A good different that is waaayyyy more healthy than using all white flour. I ground my own old fashioned oats with a food processor and that could have made the difference in making it a bit more dense than store bought. I used 4 ripe bananas for a very bananay taste:-) Also, use 3 mini-loaves instead of one large. That way I can share more easily.! TY Susie.~ Made for 123Hitwonders.

 

[Annacia]

For me this is a total winner. It's healthier than the average banana bread, it uses ingredients that I always have on hand, it's moist and delicious. I used 3 very over ripe bananas that I had tossed into the freezer. I trimmed back on the sugars *some* by using 1/4 cup of Splenda Brown Sugar Blend. I would recommend using oat flour, do you know how long it takes the get anything resembling flour from old fashioned oats in the food processor? I didn't LOL. I stopped at grainy whole wheat flour texture. The loaf didn't seem to suffer from the coarser grind. I must also say that this produces the most wonderful aroma while baking. It's very tender and the flavor is second to none.