by Meli C

Guiltless Banana Bread


Bananas are one of those fruits that always end up going bad in my fridge.  Despite my intentions, I never get around to eating all of them before they become too ripe.  Last week, I decided I would take advantage of my overly ripe bananas to try out a newfound recipe.

This Low-Fat Banana Bread recipe is great. It calls for absolutely no butter and very little light brown sugar. I made a few adjustments to make it just a little more guilt-free.  The bread turned out perfectly moist and delicious and kept well at room temperature for 3 days.

What you need:

1 cup mashed ripe bananas (about 2 large bananas)
1 teaspoon baking soda
3/4 cup non-fat plain yogurt
1/4 cup canola, vegetable, or corn oil  (I used canola)
3/4 cup light brown sugar  (I used Splenda brown sugar blend instead, and only 1/2 cup because I think it’s sweeter)
1 large egg or 2 large egg whites (or egg beater equivalent)
1 teaspoon pure vanilla extract
1 cup all-purpose flour  (I used the unbleached kind)
1/2 cup whole wheat flour
1/2 teaspoon ground cinnamon
1 teaspoon baking powder
1/4 teaspoon salt
Optional: 1 cup walnuts, pecans or chocolate chips. (I made mine plain, in an effort to keep it as guilt-free as possible)


Preheat oven to 350 degrees F (180 degrees C) and place the rack in the center of the oven. Spray an 8 x 4 inch (20 x 10 cm) loaf pan with a nonstick vegetable cooking spray. (I have a 9×5 loaf pan and it worked fine, it just didn’t grow all the way to the top of the pan).

In a large bowl, mix the mashed bananas with the baking soda and yogurt. Allow to sit while you prepare the rest of the batter.

Meanwhile, in a separate bowl, whisk together the oil, sugar, egg, and vanilla.

In another large bowl, whisk together the flours, baking powder, ground cinnamon and salt.

Then combine the banana mixture with the oil mixture and then add to the flour mixture. Stir just until all the ingredients are moistened. (This is where you would mix in the nuts or chocolate chips).  Do not over mix.

Pour into the prepared pan and smooth the top. Bake for about 45 – 50 minutes, or until a toothpick inserted in the center of the loaf comes out clean.

Remove from oven and place on a wire rack to cool.  Makes one loaf (about 12 slices).


1 Laura { 09.28.11 at 11:05 am }

Se me hizo la boca agua, no puedo esperar para hacerlo! Gracias!

2 Khania { 09.29.11 at 9:21 am }

Looks delish!!! Another adjustment you can make is replacing any oil (canola, vegetable, or corn) with unsweetened apple sauce. Works great and you won’t even notice the difference.

3 Silvia { 10.10.11 at 1:36 am }

Meli! I just made this based on your recipe (except for the sugar… 😉 )
I’ll let you know how it turns out. :-)

4 Irish Soda Bread — byMeliC { 03.16.12 at 1:54 pm }

[…] Bread.  This was my first official attempt at bread, that’s of course unless you consider banana bread a […]

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