Really Good Low Fat Banana Bread

Fuzz and I are back from our excellent adventure. Yesterday afternoon we drove to a nearby town and worked as “extras” on a TV show. It was loads of fun, but we didn’t finish until midnight so we checked into a Holiday Inn Express. In the commercials, people who stay at a Holiday Inn Express wake up with an amazing new skill. I kept hoping that would happen to me, but all I woke up with was a craving for banana bread.

This banana bread must be fool-proof because reviewers made a lot of changes and still gave it good reviews. My only adjustment was to mix the sift the ingredients first and add some pecans. The end result was a perfectly good banana bread that doesn’t taste or feel low in fat. It’s moist, has chewy edges, and doesn’t have that oily/greasiness you get in some full fat banana breads. But what I really liked was the flavor from the vanilla, buttermilk and bananas. Some of the Epicurious reviewers thought it wasn’t banana-y enough, but what do they know? They didn’t stay at a Holiday Inn Express last night.

Banana Bread

Low Fat Banana Bread (adapted from Epicurious)

1 3/4 cups flour (7.7 ounces)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
3/4 cup granulated sugar
3 ripe bananas — 1 cup smashed or pureed in processor
1/3 cup buttermilk
1 tablespoon vegetable oil (generous)
1 tablespoon vanilla extract

Preheat oven to 325°F. Spray a 9×5 inch metal loaf pan with flour-added cooking spray.

Sift together flour, baking powder, baking soda and salt; set aside.

Beat eggs and sugar with an electric mixer until fluffy and light (about 5 minutes). Mix in smashed bananas, buttermilk, oil and vanilla. Add flour mixture to banana mixture and stir just until blended. Transfer batter to prepared pan.

Bake bread until golden brown on top and tester inserted into center comes out clean, about 1 hour. Turn bread out onto rack and cool.

Makes 1 loaf.

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Comments

  1. says

    That’s so cool that you were extras! I wonder what show it was? Hmmm. Can you give us a clue? Maybe not.
    Maybe it was CSI, and there was a murder at the rodeo.

    I love banana bread! I think you HAVE to add pecans to banana bread.

  2. Me says

    I’ve been having a craving for banana bread too! Only I’ve been avoiding it, because as healthy as it seems (fruit!), it really isn’t. Glad to see a low-fat version, I will definitely have to give it a try.

  3. says

    Hey Emiline!

    It was Friday Night Lights. It’s filmed here in Austin and surrounding areas.

    I agree with you about the pecans.

    “Me” — most banana bread isn’t that great for you, but some recipes are better than others. This one seems pretty nutritious. I might try it again with white whole wheat flour.

  4. Dee says

    I had some old bananas and was looking for a banana bread recipe when I found yours. I added chopped pecans and half a cup of chopped dried cranberries. It is in the oven. Thanks.

  5. says

    This looks really delicious! I’m always trying to cut the “unhealthiness” out of my recipes, & I have buttermilk in the fridge! Total win-win situation. Thanks! And I’m glad to hear the trip was fun & not too overwhelming!

  6. says

    I knew it was Friday Night Lights! How fun! :) We are total watchers of that show and it makes it even better that it is filmed here in town!! If I can ask, where did you guys sign up to be extras? I think the hubby and G would like to do that. :)

  7. says

    Glad ou and Fuzz had fun at the “rodeo”!
    I must say that sleeping in that hotel gave you at least a good idea: making this banana bread! Low fat and all looks great!

  8. says

    Dee, let me know how yours turns out!

    Veggiegirl, I can’t wait to hear how you veganize it. I almost made a vegan banana bread, but didn’t have enough honey.

    Sarah, it wasn’t overwhelming. We tried to be open minded and just go with the flow. It all worked out. It’s fun to have an adventure every so often and I figured that would be an interesting thing to do.

    Cathy, I wish the other people in my house liked bananas. I have to eat all the banana bread myself.

    Stefani, I have some info for you. I’ll email it to you (and anyone else) interested.

    Rita, I am supposed to be making your giant cookies this weekend.

    B, that’s great! I’d love to hear more about it if you have time to email me. Good luck!

  9. KAnn says

    Oh, I tried this a few years ago and thought it was just fabulous…I still make my grandmother’s recipe (I don’t have buttermilk on hand unless it’s for a recipe)most of the time, but this is usch a great alternative and does not have that “rubbery” taste. I add lots of walnuts and use whole wheat pastry flour.

  10. says

    Fuzz & Todd won’t touch it. Yesterday’s big joke was me trying to force banana bread on everyone.

    There’s a weird banana aversion in the Ginsberg line. Too bad.

  11. says

    I love banana bread, yours looks great! Cooking Light did a whole variety of banana bread recipes awhile back, I’ve had good luck with those.

  12. HeartofGlass says

    Amazing what you put up with in a non-banana bread, non-peanut butter household! As a kid I loved the Entemann’s banana cake with streusel topping and dark chocolate shavings–this is far healthier and I definitely am going to try it!

  13. says

    I’ve evolved a fat-free banana bread recipe that’s really good. I make it about once every two weeks. I sometimes add in nuts or small chocolate chips if I have any laying around

    Fat-Free Banana Bread
    3 or 4 ripe bananas, smashed but still somewhat chunky
    1/3 cup plain yogurt (I used fat-free Greek yogurt)
    1/2 cup packed brown sugar
    1 beaten egg
    1 teaspoon vanilla
    1 teaspoon baking soda
    1/2 teaspoon cinnamon
    pinch of salt
    1 1/2 cup all-purpose flour

    Preheat oven to 350. Smash the bananas in a large bowl, leaving some of the banana in larger chunks. Mix in the yogurt. (No need to dirty an electric mixer–just use a wooden spoon.) Stir in the brown sugar, egg and vanilla until combined. Sprinkle baking soda, cinnamon and salt over mixture and combine again. Stir in flour until well-mixed.

    Place mixture in loaf pan sprayed with vegetable spray. Bake at 350 for 50-60 minutes, or until a toothpick inserted in the center of the loaf comes out clean. Let rest in pan 10 minutes, then turn loaf out onto rack to cool completely. Store in airtight container, as fat-free baked items tend to dry out quickly if not stored in airtight containers.

  14. Joan Berry says

    Anna–Oh, SQUEE!! will you be able to tell us what eppy you and Fuzz appear in before it airs? (their darn new season doesn’t start til Jan./Feb. 09 on NBC!!!). Love, love, love FNL! What a great adventure for you guys!! Thanks for all your recipes on the blog and CLBB, too!
    joanieb from CLBB

  15. says

    Hi Joan,

    I will definitely let you know. I’m bummed that it won’t be on NBC until January. People with DirectTV are pretty lucky! I’m hoping episodes will be availabe on the Internet, but if I were NBC, I probably wouldn’t want that.

  16. Jennifer says

    I made this last night and it came out good. I sprinkled chopped pecans on the top, adding a little fat, but I figured it’s the healthy kind!

    Oh, and I actually used six small bananas and it wasn’t too many. (They were really small)

  17. Bianca says

    Hi Anna!

    Am already waiting for my bananas to go ripe – can’t wait to try this recipe! I was just wondering though, how many slices does this make? I’d like to take it to a family gathering and want to make sure it serves everyone!

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