Low Fat Banana Bread

Low Fat Banana Bread

Low Fat Banana Bread

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • Bon Appétit | August 1997

  • Low- Fat Banana Bread

  • Here, buttermilk replaces nearly all of the oil. Very ripe bananas give the best flavor.

  • Yield: Makes 1 loaf

  • 2

    large eggs

  • ¾

    cup sugar

  • 1

    cup smashed ripe bananas (about 3 medium)

  • cup buttermilk

  • 1

    tablespoon vegetable oil

  • 1

    tablespoon vanilla extract

  • cups all purpose flour

  • 2

    teaspoons baking powder

  • ½

    teaspoon baking soda

  • ½

    teaspoon salt

Directions

Preheat oven to 325°F. Lightly grease 8 1/2x4 1/2x2 1/2 -inch pan; dust with flour. Using electric mixer; beat eggs and sugar in large bowl until thick and light, about 5 minutes. Mix in smashed bananas, buttermilk, oil and vanilla. Sift flour, baking powder, baking soda and salt over mixture; beat until just blended. Transfer batter to prepared pan. Bake bread until golden brown on top and tester inserted into center comes out clean, about 1 hour. Turn bread out onto rack and cool. Nutritional analysis provided by Bon Appétit Epicurious.com © Condé Nast Digital, Inc. All rights reserved. Page 1 of 1 Low-Fat Banana Bread Recipe at Epicurious.com 7/26/2009 http://www.epicurious.com/recipes/food/printerfriendly/Low-Fat-Banana-Bread-4331


Nutrition

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