Banana - Raspberry Bread Low Fat

5.0(6)

This is an excellent cake/bread recipe with very little fat. Notice there is no butter or oil, just bananas. I cut down to 2 larger bananas but it was a little dry so I did actually add just a little canola oil, but I definitely wouldn't have if I had used all 4 bananas. Also, I subbed in blueberries (frozen unthawed) for the raspberries because it's what I had. I stirred them in towards the end of the gentle mixing with a silicon spatula so they wouldn't get mashed up.

by mikey ev·published 2007-04-02

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Quick Breads

Servings

(8–10)

Total time

1h 15m

prep 15 min

Calories / serving

269 kcal

Ingredients (11)

serves

vegetable oil cooking spray
2 cups all-purpose flourflour
3/4 cup sugarsugar
2 teaspoons baking powderbaking-powder
1/2 teaspoon baking sodabaking-soda
1/2 teaspoon saltsalt
4 large bananas, mashedbanana
1/4 cup skim milkmilk
1 large eggegg
1 teaspoon pure vanilla extractvanilla
1 cup raspberries (fresh or frozen)raspberry

Instructions (6 steps)

01Heat oven to 350°F Coat an 8" loaf pan with cooking spray.
02In a bowl, combine flour, sugar, baking powder, baking soda, and salt; whisk to blend. Make a well in center; set aside.
03In another bowl, combine bananas, milk, egg, and vanilla; fold in raspberries.
04Pour batter into center of dry ingredients; fold together until combined. Do not overmix.

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Rich recipe — supports nutrition-aware planning.