Super Moist Low Fat Banana Bread


This is a recipe that was adapted from one I found on SparkPeople about seven years ago. Unfortunately, the original author is unknown. Although I have tried others, I always return to this one. It is moist, sweet, delicious and I always seem to have the ingredients on hand. It is a fantastic way to use up ripe bananas. I have added some ground flax, and used some whole wheat flour to make it even more nutritious. It is also very versatile. Feel free to add nuts, berries, chocolate chips or whatever else you would like.

1 cup all-purpose flourwpid-20150809_155912.jpg

1/2 cup whole wheat flour

3/4 cup evaporated cane juice (I try not to use white sugar or Splenda, but either could also work.)

1/3 cup ground flax

1 1/4 tsp baking powder

1/2 tsp baking sodawpid-20150809_165512-1.jpg

1/2 tsp ground cinnamon

2 egg whites

1 cup mashed banana (about 2-3)

1/4 cup applesauce (I use one lunchbox cup since that is what I usually have)

Preheat oven to 350 degrees. Spray a 8×4 inch loaf pan with cooking spray. In a large bowl, stir together flours, flax, sugar, baking powder, baking soda and cinnamon. Add in egg whites, banana, and applesauce. Stir until just combine, be sure not to over mix. Bake for 30-40 minutes. Insert a toothpick in the center to ensure it is done.

Have I said enough how much I love, love, love, the texture and flavor of this recipe? I could totally eat the whole loaf myself its that yummy. I hope you enjoy it as much as I do.

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