Low-Fat Banana Bread Recipe (Makes 1 loaf or 6 mini loaves or muffins or mini-muffins :)
1 cup bananas (~2 cups), mashed
1/2 cup yogurt (I use Greek yogurt)
1 tsp. baking soda
1/4 oil (canola or olive oil is healthiest)
1/2 - 3/4 cup sugars (I use 1/4 brown, 1/4 cup white)
1 lg. egg or 2 lg. egg whites, beaten
1-2 tsp vanilla
1 1/2 cups flour (I use 1 c. whole wheat, 1/2 cup AP)
1 tsp. cinnamon
1 tsp. baking powder
1/4 tsp. salt
*Oats to sprinkle on top, optional.
I like the oatmeal because I do not like banana bread the next day if the top is moist and soft, I think the oats help!
Preheat oven to 350° (180° C) and line or butter your choice of pan. In a small bowl, mix the mashed bananas, yogurt, and baking soda, then set aside. In a larger bowl, beat oil and sugars until well blended, next slowly add 1 egg or 2 whites, then vanilla - only mixing on low to incorporate everything together. I use a sifter for the next part, adding all of my dry ingredients and slowly shaking 1/3 of the mix into the large bowl, stirring lightly with a spatula or wooden spoon. Next, fold in 1/2 of the yogurt/banana mix, repeat alternating with flour until everything is just moistened. You never want to over mix a quick bread, just stir enough until the dry ingredients disappear into the wet. Pour into your prepared pan and bake for about 35-45 minutes for a loaf; 18-20 for mini loaves; 12-18 for muffins; and 8-12 for mini muffins, watching carefully not to burn the top. If the top begins to burn, use a foil tent to cover and continue baking until a toothpick removes clean from the center of your bread. Cool on wire rack in pan for 10 minutes, then remove from pan, continuing to cool completely.
If filling with nutella, prepare your filler and gently squeeze enough nutella into selected positions of your loaf, muffin, or mini-muffin! Serve and watch everyone's face light up with delight as they discover the hidden nutella filling!!!
by Jacquline East >