Sunday, September 7, 2014

Lower Fat Banana Bread






















This Banana Bread is a favorite at our house and is easily made gluten free as well. As you may know, I make the regular one for my son and husband, and the gluten free for my daughter and myself.

I needed to make a lower fat version for a family member but didn't want to lose any of the flavor. I am betting you won't be able to tell the difference in this lower fat recipe.




Weight watcher points are 4.75 for 1/12 of loaf.

Lower Fat Banana Bread:                     Makes 2 Loaves
1/2 cup butter, softened  (or Earth Balance for vegan or dairy free)
1 1/2 cups sugar
2 cups mashed bananas
1/4 cup applesauce
1 egg and 2 whites or egg replacer equal to 2 eggs for vegans.
1 tsp vanilla
2 cups unbleached flour , or gluten free baking mix plus 1 1/2 tsp Xanthan Gum for gluten free.
1 tsp baking soda
1 tsp salt
1/2 cup buttermilk or regular low-fat milk with 1 Tbl vinegar, let sit for about 5 minutes. Replace with Soy Milk (or any dairy free product) if need dairy free.
1/2 cup chopped walnuts

Preheat oven to 350. I have a convection oven setting, but I prefer to bake this on regular bake.
This recipe will make 2 loaves. We eat one fresh and either share the other one or freeze it.

Prepare loaf pans by spraying bottom and sides with Pam and cutting wax paper to fit in bottom of pan. This will ensure easy removal of the finished product. To do this, place loaf pan on top of wax paper. Trace around the bottom of the pan with a pen. Cut out traced shape and place in bottom of loaf pan. Works great for cakes as well. I prefer this method over greasing and flouring pans.

Cream butter and sugar. Add bananas, applesauce, egg and whites (or egg replacer) and vanilla. Blend well.
In a separate bowl mix flour, baking soda, salt and nuts together.
Add dry ingredients alternately with buttermilk (or substitute)
Be careful not to over mix. A quick bread should be tender, over mixing will toughen the final product.
Pour into prepared loaf pans
Bake for 50-60 minutes. Test with toothpick or gently touching top center, it should gently spring back.
Set on cooling racks for 10 minutes.

Run a knife around edges and carefully remove from pan.  Remove wax paper and let cool to room temperature.






















 No one waits that long at our house to dig into these fresh loaves, but it will cut easier.






This recipe can easily be made into delicious muffins as well. Bake at 350 for 35-40 minutes, or 375 for 25 minutes. Makes 24 muffins.





Cool completely if planning on freezing the extra loaf  (or muffins)  and simply place in a good quality gallon size freezer bag. 



























Enjoy!







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