Here’s my take on healthy low fat banana nut bread.
I especially love banana nut bread and have tried dozens of different banana bread recipes from simple to complicated through the years.
These days I’m having fun trying to make my favorite foods lighter and healthier and as simple as possible, without sacrificing flavor. Or texture – which can be a real problem when you try to decrease too much fat from baked goods.
This low fat banana bread recipe comes from an unexpected source. Not from my Weight Watchers cookbooks or Ellie Krieger cookbooks, but from my very first cookbook – The Fannie Farmer Cookbook by Marion Cunningham.
Marion describes this as pure and simple banana bread, heavy, moist and dark. And she is so right.
This recipe doesn’t call for any special ingredients usually associated with low fat baking. No egg whites. No applesauce.
All the moisture necessary comes from lots of ripe mashed bananas. The only fat in the recipe comes from the egg yolks and walnuts – 2 very healthy sources of fat – in my opinion.
I tweaked the recipe slightly. Instead of using 2 cups of all-purpose flour, I used 1 cup all-purpose and 1 cup whole wheat.
And I used baking powder instead of baking soda.
For the best banana bread make sure your bananas are very very ripe.
I don’t think you’d ever guess that this banana nut bread is low fat. If you like moist and dense banana bread, you’re going to love this one.
I enjoyed a slice spread with peanut butter and topped with banana slices for breakfast this morning. Yum. It was one of the best peanut butter and banana sandwiches ever!
- 4 large ripe bananas, well mashed (1-3/4 cups)
- 2 eggs, well beaten
- 1 cup all-purpose flour
- 1 cup whole wheat pastry flour
- ¾ cup sugar
- 1 teaspoon salt
- 1-1/2 teaspoons baking powder
- ½ cup coarsely chopped walnuts
- Preheat your oven to 350 degrees and grease a 9×5-inch loaf pan.
- In a large mixing bowl, mix the bananas and eggs together until they are well combined.
- In a separate bowl, stir together the flour, whole wheat pastry flour, sugar, salt and baking powder until well combined.
- Stir the flour mixture into the banana mixture, just until blended and then stir in the walnuts.
- Put the batter into the prepared baking pan and spread it out evenly.
- Bake for 1 hour or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Remove from the oven and let cool for about 5 minutes. After 5 minutes, remove the loaf from the pan and let it cool completely on a wire rack.