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Lower Fat Banana Nut Bread
SUBMITTED BY:
Julia Oh
"A tasty banana bread that's also low in fat."
RECIPE RATING:
Read Reviews
(14)
Review/Rate This Recipe
Original recipe yield 2 -8x4x2 inch loaf pans
SERVINGS
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Servings
US
METRIC
INGREDIENTS (
Nutrition
)
3/4 cup fat free sour cream
4 egg whites
1/4 cup chopped walnuts
1/3 cup raisins (optional)
2 teaspoons baking powder
2 teaspoons baking soda
6 very ripe bananas, mashed
2 tablespoons reduced fat margarine
1 tablespoon vanilla extract
1 teaspoon salt
2/3 cup packed light brown sugar
4 cups unbleached all-purpose flour
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DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C). Lightly spray two 8x4x2 inch loaf pans with a non-stick cooking spray.
Combine the fat free sour cream, egg whites, vanilla, bananas and margarine and mix on medium speed of electric mixer until smooth, creamy and well blended.
Sift the flour, baking powder, baking soda, salt and light brown sugar into the banana mixture. Stir with a spoon until combined. Add more flour if necessary until a thick and rather resistant dough is formed. Fold in the optional nuts and raisins. Mix for 1 minute on the low speed of an electric mixer. Divide dough evenly between the two loaf pans.
Bake at 375 degrees F (190 degrees C) until golden and the center tests done. Remove breads from pans immediately and allow to cool on a rack before slicing.
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REVIEWS
Reviewed on May 21, 2003 by MCCONAHEY
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MCCONAHEY
May 21, 2003
I cut this recipe in 1/2 and I still get 12 small muffins from it. And they are so moist and almost spongy. Fast and Delicious.
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13 users found this review helpful
I cut this recipe in 1/2 and I still get 12 small muffins from it. And they are so moist and...
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Reviewed on May 21, 2003 by SARAH FROM IOWA
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SARAH FROM IOWA
May 21, 2003
I cut the recipe in half because I only have 1 pan that size and it still made plenty. The raisins added flavor but I found the crust to be hard and dry. I'll make this again though because I love banana bread. Can't imagine it w/out walnuts. Got gooey after a couple days.
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10 users found this review helpful
I cut the recipe in half because I only have 1 pan that size and it still made plenty. The...
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Reviewed on May 21, 2003 by RUSS960
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RUSS960
May 21, 2003
I loved this recipe and so did my fellow co workers. The bread was just like what my mom used to make. It was so good I gave her the recipe!
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10 users found this review helpful
I loved this recipe and so did my fellow co workers. The bread was just like what my mom used...
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Reviewed on May 21, 2003 by MILANGE1
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MILANGE1
May 21, 2003
Very moist and yummy....I added chocolate chips instead of raisins....mmmmmmm!
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9 users found this review helpful
Very moist and yummy....I added chocolate chips instead of raisins....mmmmmmm!
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Reviewed on Apr. 11, 2003 by Maggie
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Maggie
Apr. 11, 2003
The flavor was good, but the texture of the bread could be described as "chewy." It was moist enough, but I simply didn't care for the texture. The outside of the bread cooked way too quickly, too - in fact, it burned. Perhaps I cooked it too long - 45 minutes - but I need to cook most of my other quick breads for at least 1 hour. HOWEVER, this is a fair trade-off for the reduction in fat and calories this bread offers.
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9 users found this review helpful
The flavor was good, but the texture of the bread could be described as "chewy." It was moist...
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Reviewed on May 2, 2005 by
GRNBEEN
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GRNBEEN
May 2, 2005
To further reduce calories, I used 1/2 c Egg Beaters for the egg whites, 8 bananas, 1 c Splenda instead of the brown sugar, 2 T applesauce instead of the margarine, 2 T vanilla and 2 c each whole wheat and white flour. I baked at 350 due to lack of fat in recipe. I thought it came out pretty decent. I would make it again. I covered the tops of the bread with foil during cooking so they wouldn't over brown.
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8 users found this review helpful
To further reduce calories, I used 1/2 c Egg Beaters for the egg whites, 8 bananas, 1 c...
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Reviewed on Apr. 11, 2003 by ROGAMIL
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ROGAMIL
Apr. 11, 2003
This recipe makes a pleasant, but not fabulous, banana bread. If you're looking for a lower-fat treat, this is tasty and reasonably satisfying. However, it in no way resembles the dense, intense banana bread that a full-fat recipe provides.
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6 users found this review helpful
This recipe makes a pleasant, but not fabulous, banana bread. If you're looking for a...
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Reviewed on Sep. 4, 2005 by HALOISASQ
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HALOISASQ
Sep. 4, 2005
I have used this recipe many times now and people cannot get enough of it! They can't believe that it is so moist and lower fat!
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5 users found this review helpful
I have used this recipe many times now and people cannot get enough of it! They can't believe...
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Reviewed on Sep. 23, 2007 by HARLEYHON444
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HARLEYHON444
Sep. 23, 2007
I made a few revisions but this is a great recipe! First, I only made 1/2 the original size so that I just made one pan of the bread. I used 1/2 white & 1/2 whole wheat flour, added 3 tbsp applesauce in lieu of margarine/oil, added 1 tbsp ground flax seed, used twice as many walnuts, added an extra splash of vanilla, and didn't use any raisins. For those interested, I timed the cooking and it took one loaf 37-40 minutes with no burnt top and a moist inside. NOTE: The whole wheat flour makes it a more dense bread and the lack of oil/margarine affects the consistency but neither change the good taste!
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2 users found this review helpful
I made a few revisions but this is a great recipe! First, I only made 1/2 the original size so...
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Reviewed on Jan. 18, 2007 by
daf
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daf
Jan. 18, 2007
Made this for my daughter's 16th birthday party; one gal said she doesn't eat bread but ate 5 slices of this! I substituted 1 cup of mini chocolate chips for the raisins/ nuts. Definitely a winner!!
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2 users found this review helpful
Made this for my daughter's 16th birthday party; one gal said she doesn't eat bread but ate 5...
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