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.
- 1/2 cup fat free butter spray
- 1/2 cup brown sugar
- 1/4 cup sugar substitute (I used Splenda)
- 1/4 cup egg substitute
- 1 whole egg white
- 2 medium bananas (5 to 7 inches)
- 2 teaspoon vanilla extract
- 1/2 cup whole wheat pastry flour
- 1/2 cup unbleached all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2/3 cup miniature chocolate chips*
- Preheat oven to 350.
- Place bananas on a baking sheet lined with aluminum foil. Roast for 10 to 15 minutes or until the skins turn black and they're soft to the touch. Cool to room temperature.
- Combine the butter spray, sugars, and egg in a mixing bowl and beat with a whisk until the sugar is dissolved.
- Remove the bananas from their skins and mash with a potato masher. Add to the sugar mixture along with the vanilla extract.
- Combine the flour, baking powder, and salt in a small mixing bowl. Make a well in the center. Pour the banana mixture into the stir and stir until just combined.
- Pour the batter into a metal loaf pan lined with parchment and coated with cooking spray.
- Bake at 350 for 15 to 20 minutes or until a toothpick inserted in the center comes out clean.
- Cool completely before cutting into 12 slices.
PEP Counts – Yields 12 slices:
*with chocolate chips, add 1/2 Bread and 1 Fat count.