Lower Fat Banana Nut Bread

Lower Fat Banana Nut Bread

17

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

servings 188 cals
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Original recipe yields 20 servings

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Nutrition

  • Calories:
  • 188 kcal
  • 9%
  • Fat:
  • 1.8 g
  • 3%
  • Carbs:
  • 38.6g
  • 12%
  • Protein:
  • 4.7 g
  • 9%
  • Cholesterol:
  • 2 mg
  • < 1%
  • Sodium:
  • 326 mg
  • 13%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

17
  1. 23 Ratings

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Most helpful positive review

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 whol...

Most helpful critical review

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,...

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 whol...

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 apple...

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.

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 ...

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 origin...

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!

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!

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,...

Very moist and yummy....I added chocolate chips instead of raisins....mmmmmmm!