A wonderful banana bread that is lower in fat and calories than most other banana bread recipes.

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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Spray one 9x5x3 inch loaf pan with a non-stick cooking spray.

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  • 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.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

168.7 calories; 3.1 g protein; 28.8 g carbohydrates; 31 mg cholesterol; 275.2 mg sodium. Full Nutrition

Reviews (383)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/29/2007
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 sugar 4) used applesauce instead of margarine 5) added 1t of vanilla 6) added 1t of cinnamon 6) used milk instead of water and 7) added 1/2 cup of walnuts. It turned out SO moist and no different than full-fat banana bread. Read More
(689)

Most helpful critical review

Rating: 3 stars
07/14/2003
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 this recipie again. Read More
(39)
454 Ratings
  • 5 star values: 334
  • 4 star values: 98
  • 3 star values: 18
  • 2 star values: 3
  • 1 star values: 1
Rating: 5 stars
03/29/2007
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 sugar 4) used applesauce instead of margarine 5) added 1t of vanilla 6) added 1t of cinnamon 6) used milk instead of water and 7) added 1/2 cup of walnuts. It turned out SO moist and no different than full-fat banana bread. Read More
(689)
Rating: 5 stars
01/01/2004
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!!! With these changes, you should lower the oven temperature to 325 and bake it for 40-45 minutes depending on oven. Great fat free recipe!! Read More
(357)
Rating: 5 stars
07/14/2003
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 batter and made a two-layer loaf. Um yum! Thanks for the healthy and versatile recipe! Read More
(187)
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Rating: 5 stars
07/14/2003
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 texture. With dense "cakes" like banana bread they come out super moist but the bake time is usually slightly less than normal. You can also try using half shortening and half applesauce if you prefer more the traditional texture. Read More
(104)
Rating: 5 stars
07/14/2003
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 bananas, the better the taste. I love that I can enjoy this wonderful banana bread without all the guilt. Its perfect on the go for a quick breakfast or afternoon snack. Even my fat-fee-low-fat skittish fiance loves this banana bread! He couldn't tell the difference! Thanks for this healthier low-fat version. Its a keeper. -sue Read More
(62)
Rating: 5 stars
12/27/2003
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 minutes. Very moist and yummy! Read More
(52)
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Rating: 3 stars
07/14/2003
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 this recipie again. Read More
(39)
Rating: 5 stars
07/14/2003
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 made it twice now in the past two weeks to use up some bananas that got too ripe. This recipe is definitely a keeper! Read More
(38)
Rating: 5 stars
05/20/2009
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 3 mashed bananas skim milk instead of water Sunsweet Lighter Bake instead of the margarine and added 1 tsp. of vanilla 1 tsp. of cinnamon and 1/4 tsp. of almond extract. It had a great texture and baked up very nice in 50 minutes. Also Pam for baking is a life saver when baking breads!!! Read More
(38)