Lower Fat Banana Nut Bread Recipe - Allrecipes.com
Lower Fat Banana Nut Bread Recipe

Lower Fat Banana Nut Bread

Recipe by  

"A tasty banana bread that's also low in fat."

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Ingredients Edit and Save

Original recipe makes 2 -8x4x2 inch loaf pans Change Servings


  1. Preheat oven to 375 degrees F (190 degrees C). Lightly spray two 8x4x2 inch loaf pans with a non-stick cooking spray.
  2. 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.
  3. 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.
  4. 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 More Reviews

Most Helpful Positive Review
May 02, 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.

Most Helpful Critical Review
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.

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!

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.

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.

Jan 13, 2011

Excellent alternative to the fat-laden nut bread I used to make. It freezes well, keeps in the fridge for weeks and is delicious warmed up! I made some personal adjustments by cutting the original recipe in half and omitting the raisins. I added 1/2 cup pecans (walnuts are really fatty) and 1/4 cup flaxseed (great crunch). Subbed 1/2 wheat and 1/2 white for the flour. Cook for 37 mins. will definitely make this again!

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!

Sep 04, 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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  • Calories
  • 188 kcal
  • 9%
  • Carbohydrates
  • 38.6 g
  • 12%
  • Cholesterol
  • 2 mg
  • < 1%
  • Fat
  • 1.8 g
  • 3%
  • Fiber
  • 1.8 g
  • 7%
  • Protein
  • 4.7 g
  • 9%
  • Sodium
  • 326 mg
  • 13%

* Percent Daily Values are based on a 2,000 calorie diet.

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