What do you do when you have three browning bananas sitting on the counter? Turn them into banana bread, of course! This recipe comes together in 10 minutes and only takes a half hour to bake if you make mini loaves like we did. We adapted The Fresh Loaf’s recipe by replacing half of the butter with unsweetened applesauce and one of the eggs with two egg whites to cut down on fat and calories.
I was a little concerned that the texture would be off with all of our changes to the recipe, but it actually turned out to be one of the most tender banana breads I’ve ever had. Christine claims her Gram made the best banana bread in the world, and that’s probably true—but this is the best low fat banana bread in the world, hands down.
Low Fat Banana Bread
Ingredients (12-16 servings)
- 2 tbsp. butter
- 2 tbsp. unsweetened applesauce
- 1 whole egg + 2 egg whites
- 3 medium over-ripe bananas
- 2/3 cup sugar
- 1 1/3 cup all-purpose flour
- 3/4 tsp. salt
- 1/2 tsp. baking soda
- 1/4 tsp. baking powder
- 1/2 tsp. cinnamon
- 1/2 cup chopped walnuts (optional)
Preheat oven to 350 degrees.
In a large bowl, mash together butter, applesauce, eggs, bananas, sugar and agave. It’s okay if there are still little chunks of banana.
Mix flour, salt, baking soda, baking powder and cinnamon in a separate bowl.
Add to wet ingredients and stir until just combined. Fold in walnuts.
Pour batter into a greased loaf pan (or divide among mini loaf pans). Bake for 30 minutes (mini loaves) or 50 minutes (large loaf) until a toothpick inserted into the center comes out clean. Cool for 10 minutes before cutting.