Skinny Banana Bread (low fat recipe!)
Posted: 04/08/2011
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This skinny banana bread is low in fat and is a winning recipe I’ve made many times. Enjoy it with a cup of coffee or hot tea!
This banana bread recipe is probably the first banana bread I ever made. There are lots of other recipes for banana bread on Rachel Cooks but this one kind of has a special place in my heart.
About this skinny banana bread recipe
It’s reduced fat and I like it better than full fat banana bread. It is moist, delicious and easy to make! It turns out perfectly every time!
I’m not sure where I got the recipe–it isn’t my mom’s recipe. Her recipe uses lots of butter but I wanted to make a healthier version. Instead of butter, I use applesauce and just 2 tablespoons of oil.
Hint: The individual servings of applesauce that you can buy for kids’ lunches are exactly 1/2 cup.
How to make it your own:
This recipe can be made using whole wheat flour instead of all purpose flour, or you can add chocolate chips, caramel, cocoa, other goodies, if you like.
Go buy some bananas, let them get brown, and make this bread! Then sit down in a comfortable chair, with a steaming hot beverage, and read that book you’ve been waiting to read for ages.
You can easily double this recipe and make two loaves, while you’re at it. Freeze one loaf to use later.
Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!
slices
This skinny banana bread is low in fat and is a winning recipe I've made many times. Enjoy it with a cup of coffee or hot tea!
Ingredients
- 2 cups all purpose flour, whole wheat flour, or a combination of the two
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup granulated sugar
- 1/2 cup applesauce
- 2 tablespoons vegetable oil (I use canola)
- 1 teaspoon pure vanilla extract
- 2 large eggs, beaten
- 1 1/2 cups mashed ripe bananas (about 3)
Instructions
- Heat oven to 350°F. Prepare 9 by 5 loaf pan by lightly spraying with nonstick spray, set aside.
- In a medium bowl, whisk together flour, baking soda, baking powder and salt. In another bowl, whisk together sugar, applesauce, oil, and vanilla extract. Whisk in eggs until combined. Using a large spoon, stir in banana. Gradually stir in flour mixture until just combined. Evenly pour batter into prepared pan.
- Bake until a toothpick inserted in center comes out clean, 50 minutes to 1 hour. Transfer bread in pan to a wire rack and let cool 5 minutes. Run a knife around edges of bread to loosen from pan. Invert onto rack and turn bread topside up. Let stand until cooled completely (if you can wait that long). Cut into slices.
Notes
- This freezes well. I almost always double the recipe and wrap one loaf in foil, then put in a freezer zip-top bag and freeze.
- Bread in images is made with 100% whole wheat flour.
Nutrition Information
Serving: 1slice, Calories: 185kcal, Carbohydrates: 36g, Protein: 3g, Fat: 3g, Polyunsaturated Fat: 3g, Cholesterol: 31mg, Sodium: 226mg, Fiber: 1g, Sugar: 17g
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
Verdict: I love this banana bread. If you want an extra special treat, throw in some chocolate chips.
Husband’s take: He also loves it.
Changes I would make: I often substitute whole wheat flour for all or part of the all-purpose flour.
Difficulty: Easy!
Mary Smith says
I made this and 18 muffins from the same recipe and didn’t tell my husband they were “low fat” we enjoyed both. I added a touch of cinnamon and used coconut oil instead of canola. A definite do again. Thanks Rachel
Rachel Gurk says
So glad you and your husband liked them! Thanks for taking the time to come back and tell me about your experience. :)
jlsharp05 says
My new favorite recipe! Thanks for sharing! Had a bit of extra batter leftover and made some cupcakes and they turned out delicious too and my 1 year old LOVED them! Definitely a keeper! I posted a link on my blog as well!
Kristy says
Finally made it! And Dan and I both give it two thumbs up!
Lina says
Thanks for the recipe..I'll try making it this week-end and will let you know of the outcome…
Xiaolu @ 6 Bittersweets says
Wow this is really reduced fat haha. And I thought my recipe with 1/4 cup oil per loaf was reduced fat! This looks fabulous. I haven't made banana bread enough recently. No idea why!
Simply Life says
I LOVE banana bread- this looks wonderful!
Bonnie says
YES! I was planning on making banana bread this weekend… and still trying to lose pregnancy weight (WOW it is STUBBORN!), so I'm so glad to see this post!
Kristy says
Yea! I happen to have bananas that are timing this recipe post perfectly : )