This low fat 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 dry 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.
Loaf Pan Size
I used to make most quick breads in a 9×5 inch pan. These days I usually use either an 8 1/2 by 4 1/2 inch pan or for smaller loaves, an 8×4 inch pan. This recipe fits best in an 8 1/2 by 4 1/2 inch loaf pan.
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 or an 8 1/2 by 4 1/2 inch 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.