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Recipe Friday: Super-Moist Lowfat Banana Bread!

Posted on: November 12, 2010

Over the years, I’ve had so many lowfat banana breads that don’t live up to the promise: they’re dry, dry, dry. I’ve tried applesauce, prune puree, you name it—nothing ever really worked. So when I’d make banana bread, I’d just go all-out, full-fat, and only make it occasionally.

However, I decided to try this recipe from a recent Cooking Light. True, in their magazine, it’s “banana cake”, but if you change the shape of the container (and bake it in a slower oven for a slightly longer time), voila! Banana bread.

This bread has the magic ratios, just enough fat! A little canola oil (don’t use olive oil—use an oil with a neutral flavor) and a good cup of lowfat yogurt give it good moisture. It’s important to use lowfat yogurt here, and not nonfat, since I imagine nonfat will probably dry it out.

Feel free to follow the recipe as-is, but I modified with some additional spices. The original also calls for adding a dollop of whipped topping, which I also did without. Do look at the recipe online, however, since readers have posted some interesting-looking variations! I think I’ll try these soon!

Super Moist Lowfat Banana Bread
adapted from Cooking Light (reader recipe from Judith McIntire, Sarasota, FL)

6.75 c all-purpose flour (about 1.5 cups)
1/3 c sugar
1 tsp baking powder
1 tsp baking soda
1.5 tsp cinnamon
1 tsp powdered ginger
½ tsp nutmeg
¼ tsp salt
1 c plain lowfat yogurt
¾ c mashed ripe banana (about 1 medium)
¼ c canola oil
1 tsp vanilla extract
1 egg, lightly beaten

1. Preheat oven to 350.

2. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and all dry ingredients (through salt) in a large bowl; whisk together. Make a well in the middle of dry ingredients.

3. Combine yogurt, banana, oil, vanilla, and egg in a small bowl; stir until well-blended. Add yogurt mixture to the flour mixture, stirring just until mixed.

4. Pour batter into a greased loaf pan. Bake at 350 for 30 minutes or until a toothpick inserted into the center comes out with only a few moist crumbs. Cool in the pan for 10 minutes, then devour.

Feel free to change up the spice mix, or to add pecans! Let me know what you come up with!

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2 Responses to "Recipe Friday: Super-Moist Lowfat Banana Bread!"

It was delicious!!!

😦 I should’ve gotten part of the last piece……… (sigh)

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