Takes the Cake: Recipe for Erin's low-fat banana bread
I couldn't resist sharing this recipe for low-fat banana bread from my coworker, Erin Lippitz. She got it from allrecipes.com, and made some changes. They're noted below.
This is a low fat banana bread that ends up being very moist and delicious.
Low-Fat Banana Bread
3/4 cup fat free sour cream (I used plain, fat free yogurt 'cause I like it better and had some in the fridge)
4 egg whites
2 tsp baking powder
2 tsp baking soda
6 very ripe, mashed bananas (I used 8 because I had a ton and one of the alterations of this recipe says to use more)
2 tbsp reduced fat margarine (you can make this even lower fat if you use ground flax instead of butter, I didn't have flax so I used butter)
1 tbsp vanilla extract
1 tsp salt (since I'm on a low-sodium diet I always cut the salt in half. I don't think it's necessary anyway; you could probably eliminate it)
2/3 cup packed brown sugar (I put extra brown sugar in because I wanted the bread to be sweeter, but the amount indicated is sufficient)
4 cups unbleached all-purpose flour (I used 2 cups white and 2 cups whole wheat)
Preheat oven to 375 degrees. Lightly spray two 8x4x2 inch loaf pans with a non-stick cooking spray. (I used two 9x5x3 pans and I really think you need three, it took a lot longer to cook since there was so much dough in the pans.)
Combine the sour cream (or yogurt), egg whites, vanilla, bananas and margarine and mix on medium speed of an electric mixer until smooth, creamy and well-blended.
Combine the flour, baking powder, baking soda, salt and brown sugar in a separate bowl and then sift into the banana mixture. Mix on a low speed until combined and kind of thick. You can add more flour if necessary, which I did. It should have the consistency of a thick cake batter.
You can add chopped nuts or raisins here if you want. But why ruin a good recipe? I left these out. However I would not be against adding chocolate chips. Of course that would increase the fat content in an otherwise low-fat recipe.
Divide the batter evenly between your pans. Bake until golden and the center tests done. For me (since I think I had too much batter in the pans) this took more than two hours. Check your bread after about 45 minutes, if it's not done, cover the top loosely with foil to keep it from burning and then bake until the center is done. I checked my bread about every 10 minutes at this point until I was satisfied it wasn't raw in the middle.
This recipe serves 20, so share with co-workers.
Fat: 1 g
Fiber: 1.6 g (probably more with addition of whole wheat flour)
Weight Watcher points: 3 per slice (totally worth it)
Photo from this website.