Almost everyone I know loves banana bread. The traditional version usually has walnuts but you can also substitute with chopped almonds or make it nut free.
This low-fat version is great for breakfast or to pack in your lunch for a low-sugar afternoon treat.
I use whole wheat flour to add fiber and a helping of whole grains.
- Non-stick cooking spray
- 3/4 cup brown sugar
- 3 tablespoons unsalted butter, room temperature
- 2 eggs
- 1 1/2 cups mashed banana (about 3 large bananas)
- 1/3 cup low-fat, 1% buttermilk or non-fat plain yogurt
- 1/3 cup water
- 1 teaspoon vanilla extract
- 1/2 cup chopped walnuts
- 1 1/2 cups "white" whole wheat or whole wheat pastry flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon cinnamon
- Preheat oven to 350° F. Coat a 1-pound loaf pan with cooking spray.
- In a large bowl, beat sugar and butter until well combined. Add the eggs and beat well until thick and creamy. Beat in bananas, buttermilk or non-fat yogurt, water and vanilla. Beat for 30 seconds. Stir in nuts.
- In a zipper lock bag or large bowl, combine flour, baking soda, baking powder, cinnamon and mix well. Add flour mixture to the wet ingredients, stirring by hand with a wooden spoon until the flour is just incorporated about 10 turns with a wooden spoon. Do not overmix.
- Pour into loaf pan and bake 55-60 minutes until toothpick comes out clean when inserted. Rest in pan for 5 minutes then remove to cooling rack. Once cooled, wrap tightly in wax paper and foil. The texture of the bread becomes moister if left in the fridge over night or for 2 days.
Nutritional Stats Per Serving (1 slice): 171 calories, 3 g protein, 26g carbohydrates, 6g fat (2 g saturated), 8mg cholesterol, 2g fiber, 119 mg sodium.
Weight Watchers® Points Plus:4