Sunday, May 19, 2013

Low-Fat Banana Bread

In this spring/summer San Diego heat, it seems like bananas get super ripe and turn brown a lot quicker. Instead of throwing away and wasting the bananas, one of my favorite things to make is banana bread! It's such an easy breakfast for the week or healthy snack anytime!

Low-Fat Banana Bread

Adapted from the Betty Crocker recipe


  • 1 1/4 cup sugar
  • 1/2 cup unsalted butter, softened to room temperature
  • 2 large eggs
  • 1 1/2 cups very ripe bananas (3-4 bananas)
  • 1/2 cup milk (the original recipe called for buttermilk, I used regular non-fat milk)
  • 1 teaspoon vanilla
  • 2 1/2 cups all-purpose flour (I used 1 cup white flour, and 1 1/2 cup wheat flour)
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup chopped nuts, berries, or chocolate chips (optional)


  • Pre-heat oven to 350 degrees Fahrenheit.
  • Mash up your bananas using a masher or fork and set aside. 

  • Lightly grease bottoms only of either 2 loaf pans (8.5 x 4.5 x 2.5) or 1 loaf pan ( 9 x 5 x 3) with cooking spray.
  • Mix sugar and butter in a large bowl. Stir in eggs until well blended. 

  • Stir in mashed bananas, milk, and vanilla, beat until smooth.
  • Add flour, baking soda, and salt until moistened. 

  • Add in nuts or other optional ingredient.
  • Bake two 8-inch loaves about 1 hour, 9-inch loaf about 1 hour 15 minutes, or until toothpick inserted in center comes out clean.

  • Remove from oven and let cool for 10 minutes.

  • Loosen sides of loaves from pan(s); remove from pan(s) and place top side on wire rack. Cool completely, about 2 hours, before slicing. 
  • Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

Hope you enjoy this recipe as much as I have over the years.


1 comment:

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