Low(er) Fat Banana Bread
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Low(er) Fat Banana Bread
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Crafted with ease and taste in mind, this recipe is a great choice.
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Ingredients
- 1 1/2 cups (210g) flour
- 1 teaspoon baking powder preferably aluminum free
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup (90g) light brown sugar
- 1/4 cup (50g) granulated sugar
- 1 large egg at room temperature
- 1 large egg white
- 1 cup (250g) banana puree made from very ripe bananas
- 1/2 cup (120g) sour cream or plain yogurt whole-milk or lowfat
- 1 teaspoon vanilla extract
- 1/2-3/4 cup (80-120g) chocolate chips
- 1 1/2 tablespoons coarse sugar such as turbinado (optional)
Instructions
- Preheat the oven to 350ºF (180ºC.) Butter a 9-inch (23cm) loaf pan and line the bottom with a sheet of parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and sugars. Make a well in the center of the dry ingredients and add the egg, egg white, banana puree, sour cream or yogurt, and vanilla. Stir not too vigorously with a spatula until the ingredients are almost completely incorporated (don't overmix), then fold in the chocolate chips.
- Scrape the batter into the prepared loaf pan. Sprinkle the sugar evenly over the top and bake until a toothpick inserted into the center comes out relatively clean, with just a few crumbs sticking to it, about 45 minutes. Remove the cake from the oven and let cool on a wire rack.
Notes
- Storage: The cake will keep up to 5 days at room temperature, if well-wrapped. It can be frozen for up to 3 months.
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