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My review
Lower Fat Banana Bread I
Lauren S.
"A wonderful banana bread that is lower in fat and calories than most other banana bread recipes."
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Ingredients
1 h 15 m servings 169Original recipe yields 12 servings (1 - 9x5 inch loaf)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 350 degrees F (175 degrees C). Spray one 9x5x3 inch loaf pan with a non-stick cooking spray.
- In a medium bowl, beat the white sugar and margarine or butter until smooth and creamy. Beat in the eggs, water and bananas with the sugar mixture until it is well blended.
- Mix in the flour, baking soda, salt and baking powder just until the mixture is moistened. Be sure to scrape the sides of the bowl to blend all ingredients.
- Bake at 350 degrees F (175 degree C) for about 60 minutes. Bread is done when the top is firm to the touch and a golden brown color. Time will vary according to loaf size and oven type. When bread is removed from oven, allow it to cool on it's side for 10 minutes, then remove from pan and let cool on a rack. This bread is also excellent if you add mini chocolate chips or small fruit pieces to the mix just before baking.
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Footnotes
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews
Read all reviews 381451 Ratings
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Most helpful positive review
3/29/2007
I LOVED this recipe. After mulling over all the reviews, I changed it up as follows: 1) Added 1/2 cup of bananas, 2) 1 Cup white flour, 2/3 cup wheat flour, 3) Did 1/2 brown and 1/2 white suga...
Most helpful critical review
3/10/2002
Thought the recipie was very good, and didn't taste low fat, because it really isn't. 5 grams of fat when you have to keep fat grams to 30 grams and under a day just wasn't worth it. Won't make ...
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Newest
3/29/2007
I LOVED this recipe. After mulling over all the reviews, I changed it up as follows: 1) Added 1/2 cup of bananas, 2) 1 Cup white flour, 2/3 cup wheat flour, 3) Did 1/2 brown and 1/2 white suga...
2/25/2001
I replaced the margarine in this recipe with 1/8 cup applesauce and the eggs with 6 tbs. egg substitute. This made it completely fat free. It still came out as moist and delicious as ever!!! Wit...
8/8/2001
I, too substituted applesauce for the butter and used only egg whites, making this virtually fat-free. To battle my fiance's chocolate cravings, I added unsweetened cocoa powder to half the batt...
3/5/2003
I have not tried this recipe yet, but must tell you that the shortening in almost any recipe can be replaced with applesauce. I've done it for years. In cookies the result is a moist cake-like t...
8/15/2002
I've made this banana bread several times now and each time it is moist, delicious, and absolutely scrumptious! Its never been bland or tasted like a low-fat version. Of course, the riper the ba...
4/12/2001
Excellent! I used milk in place of the water. I added some vanilla and a little almond extract. I also sprinkled some chocolate chips on top before I put it in the oven. Baked in 8x4 pan for 55...
5/20/2009
Wow! All the taste without all the fat! I've made a number of full fat banana breads from this site and this low fat version is very, very good. I used 1/3 c. brown sugar, 1/3 c. white sugar,...
10/30/2002
OK. I have to admit - I added 1 cup raisins, 1 cup chopped walnuts and 1 cup chocolate chips, so this definitely wasn't "lowfat" when I was done. But, WOW was it good with the additions! I've...
3/10/2002
Thought the recipie was very good, and didn't taste low fat, because it really isn't. 5 grams of fat when you have to keep fat grams to 30 grams and under a day just wasn't worth it. Won't make ...