May 15, 2012

Low Fat Banana Bread

I don't know why it is, (well, actually it may have something to do with that Limited Edition Ben & Jerry's Banana Cream Pie ice cream I discovered/devoured last month but can't seem to find now...) but I've been obsessed with banana flavored foods lately.

Last Sunday we had a group outing with our friends Nick, Kristen, Chris & Jason where we went to a restaurant called Mimi's Cafe (seriously, find one now...they've got such incredible food!).  While we were waiting on our food, they sat down a basket full of carrot raisin bread & banana bread.  Words cannot describe how amazing that banana bread was.  I've set out to find a recipe that can muster up and this one below is pretty darn it's low fat!

Servings: 26 slices (2 loaves) Size: 1 slice
Calories: 106.1  • Fat: 2.1 g • Carbs: 20.2 • Protein: 2.3 • Fiber: 1.2 g

Get This:

  • 7 medium ripe bananas, mashed
  • 1/2 cup unsweetened apple sauce
  • 2-1/2 cups all purpose flour
  • 1-1/2 tsp baking soda
  • 1/2 tsp salt
  • 4 tbsp softened butter
  • 1 cup light brown sugar
  • 4 large egg whites
  • 1 tbsp vanilla extract
Cook That:

Preheat your oven to 350° and grease two 8x5 inch loaf pans with baking spray.  In a medium bowl, combine the flour, baking soda and salt.  Set this mixture aside, as you'll come back to it later.  In a separate bowl, cream your butter and sugar together with a mixer.  Add the egg whites, mashed bananas, apple sauce and vanilla, beating at medium speed until nice and thick.  Add flour mixture and blend at low speed until combined.  Pour the batter into the loaf pans and bake on the center rack for 50 minutes, or until a toothpick inserted in the center comes out clean.  Try and let the pans cool for at least 20 minutes before removing from the pan.  Your bread needs to be at room temperature before slicing.  Enjoy!

*Note:  Try baking your bread in a bundt pan or as muffins for a fun twist, or adding dried fruits or nuts for added texture.

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