Recipe by Rachelle Bakalinsky Verhaeghe
"This is one of my family's favorite recipes for banana bread. It is moist and delicious. Freezes well. I sometimes like to add blueberries, nuts, chocolate chips."
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1 1/2 cups
ripe bananas, mashed
I wasn't sure about the mayo in this, but it turned out great! The end result is a moist, delicious banana bread that doesn't have as many calories and fat grams as most recipes but just as much taste. I am definitely keeping this recipe for future use!
I have a similar recipe that I tweeked to make it low fat and low sugar.
Use 1/2 wheat flour and 1/2 AP flour. Same with sugar = 1/2 splenda 1/2 regular sugar. Instead of mayo (yuk) use low fat sour cream. Add cinnamon and fresh grated nutmeg, to taste. Adds tons of flavor. No one knows that mine is low fat and low sugar. It's that good!!!
I added a teaspoon of baking powder. I made no other changes. I made muffins out of this recipe. I got exactly 12 and I baked them at 350 for just under 20 minutes. The only issue I had with this banana bread came out dry. My bananas weren't big--all three of them were medium sized which could have been the problem. I really couldn't tell that I baked these with mayonnaise and I'll be honest, I was worried about that. I'd like to try this again with another banana and see if that helps but these really were quite dry.
This turned out pretty well. I chopped up some almonds and threw them in and also used half brown sugar, half white sugar. It's quite moist but it took a little longer to cook than 45 minutes--more like 55
I doubled this recipe and it made 3 loaves. Very yummy. I also used half mayo and half apple sauce and it was excellent. Super moist with a nice tang. I added some cinnimon as well, 2 tsp. Have made several times now and my family loves it!
This tastes excellent. I might try cutting back a little on the sugar next time, as it was just a tiny bit on the sweet side for me, but otherwise great. Nice alternative if you don't have butter on hand too!
This banana bread recipe has great flavor. I made one change because of what I had on hand, which was to use 1/2 cup buttermilk instead of the mayo. The banana bread was delicious but I did notice the crust was a little rubbery--possibly because I didn't use mayo? Either way it's worth a little sacrifice in texture for the lower fat. I will definitely make it again!
I was a tad leary of the mayo in it but was on the hunt for a recipe I had everything for, and was very low on butter... it was SOOOO yummy, but I needed to increase the baking time to about an hour, and there was still a bit that was gooey.... but hands down... YUMMY!!!
* Percent Daily Values are based on a 2,000 calorie diet.
Low-Fat Banana Bread
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 12
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