This Low Fat Banana Bread inspired by The More Than Occasional Baker‘s Browned Butter Banana Bars. Combining whole wheat pastry flour with all purpose adds that little extra fiber you won’t know is there.

It’s SRC reveal day! I can’t wait to see what everyone in Group D has made this month. I know I have some tasty vittles to reveal, myself. Like this Low Fat Banana Bread inspired by The More Than Occasional Baker‘s Browned Butter Banana Bars.

 

For those that don’t know, SRC (Secret Recipe Club) is a group of extremely talented bloggers, chefs, and food-thousiasts like myself. Once a month, we sign up to participate and once a month we’re assigned a fellow blogger in our group. Once we have found and created or re-created a recipe on the blog we are assigned, we create a post telling everyone about our assigned blogger, their blog, and the chosen recipe on our specified group reveal date. I’m not explaining it all that well. So, you’d better head on over to their website and read about it yourself. It’s awesome and I’ve found some really wonderful blogs to follow and be inspired by.

 

Like this one!

The More Than Occasional Baker has tons, and I mean TONS of tasty baked goods! It was difficult trying to find just one recipe to make. I mean, there’s the Coffee and Apple Muffins, Spinach and Cheese Muffins, Ham, Cheese and Mushroom Muffins, Banana Oatmeal Cookies, and these Savory Hot Cross Buns. Those last ones really intrigued me and I may be tempted to try them later.

 

I bet you thought it was just muffins, huh? Well, that’s just what caught my eye. There’s tons of cupcake, cookies, cakes, and sweet bread recipes. No, not sweetbreads, but breads that are sweet.

But, it was the Browned Butter Banana Bars that won me over. I’ve been thinking a lot about these “browned butter” items (cookies, brownies, cupcakes?) and wondering if I could use this method to bake with the butter spray I can use in my cooking and baking that allows me to remain on the eating plan I have.

 

So, I decided to try this recipe and see if I can make moist and delicious banana bars that are fat free! I didn’t want it to be too sweet and I wanted the natural flavor of the banana to shine in this quick bread. The ingredients in the recipe were so simple, it had to be tasty and delicious.

 

Okay, confession time. I was lazy and didn’t use my scale to measure the ingredients out. I used an online converter. I don’t think it was very accurate. When I poured the batter into the pan, after doubling, it, there wasn’t a lot of batter there. So, I decided to turn it into a nice banana bread instead of bars. We’re always looking for a delicious banana bread we can eat on this nutritional program we’re on. I was truly hoping these slight adjustments would be perfect!

And it is! With a few alterations (leaving out the yogurt and chocolate chips, and using butter substitute) this banana bread is VERY moist, tasty, and has ALL the flavor I wanted in a banana bread! Thank you, Ros! Being The More Than Occasional Baker has allowed me to truly enjoy banana bread again! Your deliciously simple recipe was the PERFECT inspiration for this yummy banana bread.

 

PEP Counts – Yields 12 slices:

Milk	Veg	Fruit	Bread	Meat	Fat
0	0	0	2	0	0

*with chocolate chips, add 1/2 Bread and 1 Fat count.

Bacon Wrapped Chicken with Goat Cheese and Basil by Burnt Apple

Beet Ravioli with Sauteed Mushrooms by Curious Cuisiniere

Butterscotch Brownies by The More Than Occassional Baker

Chayote with Coconut by Natural Noshing

Chicken and Broccoli Calzones by Making Miracles

Chicken Caesar Grilled Flatbread Pizza by Fantastical Sharing of Recipes

Chicken Paprikash by Food, Baby, Life

Chunky Monkey Cookies by Couscous and Consciousness

Cilantro Lime Grilled Chicken by A Calculated Whisk

Classic Mini Waffles by Hapatite

Cocolocos by Lynsey Lou’s

Creamy Corn and Pepper Taquitos by Fried Ice and Donut Holes

Crispy Soy Chicken by Oh! You Cook!

Grilled or Roasted Smores Banana Splits by Shockingly Delicious

Grown Up Gouda Mac and Cheese by Life On Food

Homemade Pesto and Caprese Panini by Loving Life

Layered Chocolate Ricotta Cup by Tara’s Multicultural Table

Low Fat Banana Bread by A Kitchen Hoor’s Adventures

Mini-Chocolate Cheesecake Bites by Bewitching Kitchen

Moroccan Chickpea Pockets by Flying on Jess Fuel

No Churn Crème Fraiche Sorbet with Candied Almonds by Lavendar & Lovage

Peach and Blueberry Breakfast Quinoa by Baking and Creating with Avril

Peach and Blueberry Buckle by Without Adornment

Roasted Pear, Parmesan & Spiced Pecan Salad by The Spiffy Cookie

Sesame Chicken Salad by Kudos Kitchen by Renee

Single Serving Deep Dish Chocolate Chip Cookie by K & K Test Kitchen

Strawberry & Blood Orange Frozen Margarita by 84th & 3rd

Strawberry Coconut Soup by Colie’s Kitchen

Teriyaki Turkey Burgers by Mom’s Test Kitchen

Tomato and Corn Chipotle Salsa with a Meyer Lemon Tom Collins by Karen’s Kitchen Stories

Tropical Pork Pineapple Kabobs by A Day in the Life on the Farm

Turkish Milk Pudding by Enriching Your Kids

Vegan Quinoa and Black Bean Wraps with Hummus by The Wimpy Vegetarian

Vietnamese Grilled Chicken Vermicelli Bow by I Am a Honeybee