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Low(er) Fat Banana Bread
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Low(er) Fat Banana Bread

Crafted with ease and taste in mind, this recipe is a great choice.

Course: Cake, Bread, Others

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 made from very ripe bananas, puree
  • 1/2 cup (120g) sour cream whole-milk or lowfat, or plain yogurt
  • 1 teaspoon vanilla extract
  • 1/2-3/4 cup (80-120g) chocolate chips
  • 1 1/2 tablespoons sugar such as turbinado (optional, coarse

Instructions

    Cup of Yum
  1. Preheat the oven to 350ºF (180ºC.) Butter a 9-inch (23cm) loaf pan and line the bottom with a sheet of parchment paper.
  2. 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.
  3. 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.