Guilt Free Banana Bread Recipes

GUILT-FREE BANANA BREAD

Guilt-Free Banana Bread image

Please try this recipe and provide reviews! Adapted from America's Test Kitchen's "Best Light Recipe" Cookbook. I bring this bread into work all the time. No one can tell the difference between it and its full fat/full calorie mates. The best part is: it works with just about everything you have in your pantry or fridge. Well, assuming everyone keeps plain yogurt around! Enjoy!

Provided by OnoMeansDelicious

Categories Quick Breads

Time 1h10m

Yield 1 loaf, 10 serving(s)

Number Of Ingredients 10

Ingredients

2 cups all-purpose flour (or whole wheat, the book calls for 1 1/2 ap and 1/2 cup cake flour, but I never use the cake flour)
3/4 cup granulated sugar, divided
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons butter, softened
3 very ripe bananas, mashed
2 large eggs
1 teaspoon vanilla
1/2 cup plain yogurt

Steps:

Preheat oven to 350 degrees. Generously grease a 9" loaf pan with cooking spray or butter.
In a large bowl, combine flour, 1/4 c sugar, baking powder, baking soda and salt. Set aside.
In a medium bowl, mash bananas and mix in vanilla and yogurt. Set aside. (Sorry guys, you'll need a total of three bowls for this. It's worth it!).
With your stand mixer or in yet another bowl, beat together remaining sugar (1/2 cup) and softened butter for about 3 minutes until "light and fluffy". Add eggs, one at a time.
Turn the mixer to low and add a third of the banana mixture. Let mix until just combined. Add half of the dry ingredients. Continue alternating until all the ingredients are combined, scraping down sides if necessary. Try not to overmix.
Pour batter into prepared loaf pan and bake for about 55 minutes or until a skewer comes out clean.The book claims using this recipe above each serving (1 loaf divided by 10 slices) is 240 calories. That's compared to a standard banana bread recipe at 320. I usually cut the slices in half again which makes each piece only 120 calories. Not bad for a morning or evening snack.

Nutrition Facts : Calories 234.3, Fat 5.2, SaturatedFat 2.8, Cholesterol 48, Sodium 329.7, Carbohydrate 43, Fiber 1.6, Sugar 20, Protein 4.7

GUILT-FREE BANANA* BREAD

GUILT-FREE BANANA* BREAD image

Categories Bread Fruit Breakfast Bake Vegetarian Kid-Friendly Quick & Easy Healthy

Yield 1 large loaf

Number Of Ingredients 16

Ingredients

3/4 C Whole wheat flour
3/4 C Almond meal
1/4 C Oat bran
1 T Cinnamon
1 tsp Baking powder
1/4 tsp Baking soda
1/4 tsp Salt
3 T Coconut sugar (can substitute: 3/4 tsp Stevia or 3 T cane sugar)
1/2 C Applesauce
1/4 C Honey
1.5 C Mashed Banana*
1/3 C Milk (can substitute: almond, soy, or rice milk)
1 Egg
1 tsp Vanilla
1 C Walnuts (optional)
1/2 C Chocolate chips (optional)

Steps:

Preheat oven to 350 degrees. In a large bowl, whisk together wheat flour, almond meal, oat bran, cinnamon, baking powder, baking soda, and salt. In a second large bowl, combine coconut sugar, applesauce, honey, milk, banana, egg, and vanilla. Combine mixtures and stir until just combined. Fold in walnuts and/or chocolate chips. Pour into a greased/floured eight inch loaf pan and bake at 350 degrees until cooked through and a toothpick inserted in the middle comes out clean, about 1 hour. Cool for 15 minutes on a wire rack then remove from pan and set aside to let cool completely. Pumpkin bread: Use 1.5 C pumpkin puree and add 2 tsp Pumpkin pie spice to the dry ingredients. Carrot bread: Use 1 C carrot shredded in food processor (or carrot pulp from vegetable juicer), and 1/2 C crushed pineapple, drained. Add 1/2 tsp ground Nutmeg to the dry ingredients. Do not use chocolate chips. Zucchini bread: Use 1.5 C zucchini shredded in food processor (or zucchini pulp from vegetable juicer). Add 1/2 tsp ground Nutmeg to the dry ingredients. Apple or Pear bread: Use 1.5 C finely chopped, shredded, or pureed fruit. Add 1/2 tsp ground Nutmeg to dry ingredients.

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