This low calorie banana bread is a tweaked version of my mother’s banana bread recipe, which originally called for far more sugar and butter. While it is absolutely delicious, I wanted to create a recipe that would taste quite similar, but that I could make on a more regular basis and not worry too much about the fat and calories! I, of course, still splurge on the original recipe once in a while.
This tweaked version is one that I make all the time, and serve up for breakfast or snacks and don't feel guilty doing it. The applesauce in this recipe serves two purposes by replacing half of the butter, and adding sweetness since the sugar is cut in half. It is a rather key ingredient in making the bread leaner and healthier than a standard banana bread recipe. The bread turns out wonderfully moist, and fills the whole house with its mouth-watering aroma while baking.
- 1/4 cup sugar
- 2 Tbsp butter, softened
- 1 large egg, beaten
- 1/4 cup unsweetened applesauce
- 1 cup ripe bananas, mashed (3 small)
- 3/4 cup all-purpose flour
- 1/2 cup whole wheat flour
- 1/2 tsp baking soda
- 1/4 tsp salt
1. Preheat oven to 350°.
2. In a large mixing bowl, combine the softened butter and the sugar, and beat with a mixer at medium speed, about 3 minutes or until the butter and the sugar are well combined and is light and fluffy. Add the egg and the applesauce, and beat another 2 minutes. Next, gently fold in the bananas.
3. Lightly spoon the all-purpose flour and whole wheat flour into dry measuring cups, and level with a knife. Combine the two flours, baking soda, and salt in a separate large bowl.
4. Add the flour mixture to the banana mixture, 1/2 cup at a time, mixing after each addition until the batter is nice and moistened.
5. Coat one loaf pan with cooking spray. Carefully pour all of the batter into the loaf pan, using a spatula to scrape the sides of the bowl.
6. Place the bread pans in the oven, and bake at 350° for 50 minutes to 1 hour, or until a wooden pick inserted in center of the bread comes out clean.
7. Allow the bread to cool in the pan for 5 minutes. Remove the bread and cool completely on a wire rack.
Yield: 1 loaf, 10 servings
Per Serving Calories 100, Calories from Fat 23, Total Fat 2.5g (sat 1.4g), Cholesterol 14mg, Sodium 108mg, Pro 2g, CHO 17g, Fiber 1g