A tasty banana bread that's also low in fat.

Gallery

Recipe Summary

Servings:
20
Yield:
2 -8x4x2 inch loaf pans
Advertisement

Ingredients

20
Original recipe yields 20 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C). Lightly spray two 8x4x2 inch loaf pans with a non-stick cooking spray.

    Advertisement
  • Combine the fat free sour cream, egg whites, vanilla, bananas and margarine and mix on medium speed of electric mixer until smooth, creamy and well blended.

  • Sift the flour, baking powder, baking soda, salt and light brown sugar into the banana mixture. Stir with a spoon until combined. Add more flour if necessary until a thick and rather resistant dough is formed. Fold in the optional nuts and raisins. Mix for 1 minute on the low speed of an electric mixer. Divide dough evenly between the two loaf pans.

  • Bake at 375 degrees F (190 degrees C) until golden and the center tests done. Remove breads from pans immediately and allow to cool on a rack before slicing.

Nutrition Facts

188 calories; protein 4.7g 9% DV; carbohydrates 38.6g 12% DV; fat 1.8g 3% DV; cholesterol 1.6mg 1% DV; sodium 326.2mg 13% DV. Full Nutrition

Reviews (17)

Read More Reviews

Most helpful positive review

Rating: 4 stars
05/03/2005
To further reduce calories I used 1/2 c Egg Beaters for the egg whites 8 bananas 1 c Splenda instead of the brown sugar 2 T applesauce instead of the margarine 2 T vanilla and 2 c each whole wheat and white flour. I baked at 350 due to lack of fat in recipe. I thought it came out pretty decent. I would make it again. I covered the tops of the bread with foil during cooking so they wouldn't over brown. Read More
(48)

Most helpful critical review

Rating: 3 stars
04/12/2003
The flavor was good but the texture of the bread could be described as "chewy." It was moist enough but I simply didn't care for the texture. The outside of the bread cooked way too quickly too - in fact it burned. Perhaps I cooked it too long - 45 minutes - but I need to cook most of my other quick breads for at least 1 hour. HOWEVER this is a fair trade-off for the reduction in fat and calories this bread offers. Read More
(13)
23 Ratings
  • 5 star values: 10
  • 4 star values: 9
  • 3 star values: 1
  • 2 star values: 3
  • 1 star values: 0
Rating: 4 stars
05/02/2005
To further reduce calories I used 1/2 c Egg Beaters for the egg whites 8 bananas 1 c Splenda instead of the brown sugar 2 T applesauce instead of the margarine 2 T vanilla and 2 c each whole wheat and white flour. I baked at 350 due to lack of fat in recipe. I thought it came out pretty decent. I would make it again. I covered the tops of the bread with foil during cooking so they wouldn't over brown. Read More
(48)
Rating: 4 stars
09/23/2007
I made a few revisions but this is a great recipe! First I only made 1/2 the original size so that I just made one pan of the bread. I used 1/2 white & 1/2 whole wheat flour added 3 tbsp applesauce in lieu of margarine/oil added 1 tbsp ground flax seed used twice as many walnuts added an extra splash of vanilla and didn't use any raisins. For those interested I timed the cooking and it took one loaf 37-40 minutes with no burnt top and a moist inside. NOTE: The whole wheat flour makes it a more dense bread and the lack of oil/margarine affects the consistency but neither change the good taste! Read More
(31)
Rating: 5 stars
05/21/2003
I cut this recipe in 1/2 and I still get 12 small muffins from it. And they are so moist and almost spongy. Fast and Delicious. Read More
(27)
Advertisement
Rating: 4 stars
05/21/2003
I cut the recipe in half because I only have 1 pan that size and it still made plenty. The raisins added flavor but I found the crust to be hard and dry. I'll make this again though because I love banana bread. Can't imagine it w/out walnuts. Got gooey after a couple days. Read More
(20)
Rating: 5 stars
01/13/2011
Excellent alternative to the fat-laden nut bread I used to make. It freezes well keeps in the fridge for weeks and is delicious warmed up! I made some personal adjustments by cutting the original recipe in half and omitting the raisins. I added 1/2 cup pecans (walnuts are really fatty) and 1/4 cup flaxseed (great crunch). Subbed 1/2 wheat and 1/2 white for the flour. Cook for 37 mins. will definitely make this again! Read More
(17)
Rating: 5 stars
05/21/2003
I loved this recipe and so did my fellow co workers. The bread was just like what my mom used to make. It was so good I gave her the recipe! Read More
(16)
Advertisement
Rating: 3 stars
04/11/2003
The flavor was good but the texture of the bread could be described as "chewy." It was moist enough but I simply didn't care for the texture. The outside of the bread cooked way too quickly too - in fact it burned. Perhaps I cooked it too long - 45 minutes - but I need to cook most of my other quick breads for at least 1 hour. HOWEVER this is a fair trade-off for the reduction in fat and calories this bread offers. Read More
(13)
Rating: 5 stars
09/04/2005
I have used this recipe many times now and people cannot get enough of it! They can't believe that it is so moist and lower fat! Read More
(13)
Rating: 5 stars
05/21/2003
Very moist and yummy....I added chocolate chips instead of raisins....mmmmmmm! Read More
(12)