Accidentally Low Fat Banana Bread

Because it’s Talentod’s Day and I love you I’m sharing this awesome recipe. Watch the facebook page through the day for Talentod’s Day Cards to share with your family and friends.

20130325_111046I made this recipe before and it was amazing, but the nutritional stats? Not so amazing. In my quest to help shrink my tush, I thought maybe I could do better so I went to work on slimming it down a smidge.

Of course in doing so and being distracted by gosh only knows what? Halfway through the baking, I realized that I left out the peanut butter…and somehow they came out fantastic anyway!

I love it when that happens.

So you want to try it? Here you go:

What you’ll need:

  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • ¾ teaspoon baking soda
  • ½ teaspoon salt
  • 4 medium super ripe bananas, smashed
  • ½ cup granulated sugar
  • ½ cup light brown sugar
  • ⅓ cup milk
  • 1 TBSP white vinegar (apple cider would work too)
  • ¼ cup apple sauce
  • 2 eggs
  • I TBSP vanilla paste (extract would work too)
  • 1 cup semisweet chocolate chips (optional)

What you’ll do:

  1. Preheat oven to 350*F. Grease or nonstick spray 2 8×4-inch loaf pans and then line with parchment paper so that it hangs over two sides. (I used my mini loaves pan with just spray, no paper and it was fine. Its like rectangle cupcakes. You could also use cupcake tins.)
  2. Put 1 TBSP of vinegar in bottom of a liquid measuring cup. Add 1/3 cup milk and give it a stir. Let sit 5 min (You can use buttermilk instead, but who actually has buttermilk?)
  3. In a large bowl, whisk together the flour, baking soda and salt; set aside.
  4. In a separate large bowl, (I put mine in my kitchen mixer with the whisk attachment on low) mix together the banana, sugars, milk, applesauce, eggs and vanilla extract until smooth.
  5. Slowly add dry mix to your wet mix. Stir in the chocolate chips.
  6. Scoop batter to prepared pans. Smooth top if needed.
  7. Bake until the tops are golden brown. A toothpick or thin knife inserted into the center comes out with a few moist crumbs.
    Loaves: bake 1 hour – 1 hour 15 minutes.
    Muffins or mini loaves: bake between 15-23 min.
    (If your bread appears to be browning too quickly, tent a piece of foil over it.)
  8. Cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely. Wrap bread tightly in plastic wrap or wax paper. My mini loaves were wrapped in waxed paper and sat on the counter for a few days.

These were a serious hit in my book. Frank and those I was able to share them with liked them a lot too. The extra banana and apple sauce added a lot of moisture and flavor. I will most certainly be making these again, but I’ll leave out the chocolate chips and maybe add a little cinnamon or pumpkin pie spice.

Questions? Comments? Suggestions?

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About Court

I spend a lot of time on the pool deck and making treats in my kitchen amongst other things.
This entry was posted in Baking, Friday Yummy, Pictures and tagged , , , , , , . Bookmark the permalink.

9 Responses to Accidentally Low Fat Banana Bread

  1. Sue says:

    So, you already know my feelings on mixing fruit with chocolate, and fruit dessert as a whole. However, banana bread (and also pumpkin muffins) are the exception to the dessert rule. Yummy.

    However, I stand firm on the chocolate combo rule. I don’t even enjoy banana and chocolate, though I know that’s a very popular combination.

    I enjoyed the banana bread you let me try with the peanut butter – but I actually prefer banana bread without.

    And, for what it’s worth, I think adding pumpkin spice to banana bread might qualify you for a Nobel Prize.

  2. That sounds super tasty….

    And I agree with Sue: Banana Bread with Pumpkin Spice = Nobel Prize.

  3. Ashley M. says:

    Yum! I have ripened bananas in my freezer, maybe I should make this!

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