Low-Fat, Low-Sugar Banana Bread Recipe
By mathan1234
Ripe Bananas are Key
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A Nutritious Banana Based Treat
This is a fantastic tasting banana bread. Ordinarily, these types of bread are loaded with sugar and fat. I enjoy eating a slice of this bread for breakfast sometimes, because it's not too sweet or heavy.
I originally got this from a cookbook by Dr. Andrew Weil called "The Healthy Kitchen". It's a fantastic cookbook for healthy eating. I love sharing this bread with friends, it's always a hit. Make sure to use ripe (or very ripe) bananas in the recipe. Bananas sweeten as they ripe and much of the sweetness from this recipe comes from the Bananas.
Ingredients
- 3 ripe bananas
- 1/2 cup of honey
- 3 Tbsp Canola Oil
- About 1 tsp Canola Oil to grease the pan
- 1 tsp vanilla extract
- 1 1/2 cups of whole-wheat pastry flour*
- 1 1/2 tsp baking soda
- 1/4 tsp salt
- 3/4 cup chopped walnuts**
*Using whole wheat pastry flour is important. Regular whole-wheat flour won't rise as well because it's a bit too heavy.
** These are optional. However, I like to toast the walnuts before I add them to the recipe.
Instructions
- Heat your oven to 350 F.
- Using the 1 tsp of canola oil, grease your pan.
- Mash up your ripe bananas and mix with the honey, its okay if it's a little lumpy.
- In a separate bowl, combine the flour, baking soda, salt, and nuts.
- Combine the two mixtures together. Don't over-mix!
- Pour the mixture into your pan. I like to drizzle a small amount of extra honey on the top of the mixture. It makes the top crust even better. Don't use too much though!
- Bake for about 40 minutes. Use a toothpick to check for doneness.
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Comments
This recipe looks perfect for me, but is it really just a half cup of flour?
Oh goodness! That's a major typo. I'm glad you caught that. I'm going to change it right now. The correct measurement is "1 1/2 cups whole wheat pastry flour".
Thanks Marly!
Recipe looks good. One thing though.... what size pan?
I use a pretty standard loaf pan, which happens to be 9 inches X 5 inches. If your loaf pan is slightly different, just be sure to use the toothpick test to check for doneness. Enjoy. : )
Do you have the nutritional information on this recipe? Especially calories, fat, and fiber?
In your ingredients list you indicated vanilla and an additional 3 TBSP of oil that you didn't add during the steps.
Also, I added a tsp baking powder since I wasn't using pastry flour. It seems to be working fine (not out of the oven yet - but I can see it's raising).
Can I use semi-sweet chocolate chips or butterscotch morsels instead of nuts?
@Sarah
Please try that and let us know how that turns out. :)
This recipe can be modified to make yummy, moist, and gooey (in the good way) banana brownies. First, use unbleached white whole-wheat flour instead of the pastry flour and add 1 t. baking soda. Instead of nuts, use 1/2 c. of semi-sweet chocolate chips. Finally, put the mixture in a 9x9 brownie pan for baking and decrease baking time to 25 minutes. Don't overcook or the edges will taste burnt. As long as a toothpick comes out clean, you're good.
Allow to fully cool before serving. Yummy, unique, and perfect for vegans if you use vegan chocolate chips.
Just wanted to let you know, I made this banana bread, and the consistence of the dough was great, its now in the oven baking and it smells so good. Love the fact of using honey!
when do you put in 3tablespoons of oil??? Its not in the instructions???
This is one of the BEST vegan banana bread recipes I've EVER had!!! Awesome!
I did, however, make one little change. I wanted a lower fat recipe so I simply added one egg equivalent (using egg replacer) plus one overflowing TSP of olive oil INSTEAD of 3 TBS Canola oil. It turned out perfectly moist and risen.
Thank you for sharing!
I don't understand why it says not to mix. Anyone? And when does the oil go in?
I used 1/4 cup unbleached flour, safflower oil instead of canola, 1/4 cup of honey instead of half.... And a few dark chocolate chips. tastes great but it came out a bit less moist than I like. Perhaps the egg replacer helps that....
I just made these for a preschool snack. I substituted agave nectar for the honey. I also used a mini muffin tin (baked for 10 min.)and..... I FORGOT THE OIL!!! Oh well, I just tasted one and it was still fluffy, moist & delicious--with out the added fat of the oil. Great recipe. Thanks!!!
More info here.
PeteMaravichFan 4 years ago
Interesting - worth a look!!