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Banana - Raspberry Bread Low Fat

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“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.”
READY IN:
1hr 15mins
SERVES:
8-10
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat oven to 350°F Coat an 8" loaf pan with cooking spray.
  2. In a bowl, combine flour, sugar, baking powder, baking soda, and salt; whisk to blend. Make a well in center; set aside.
  3. In another bowl, combine bananas, milk, egg, and vanilla; fold in raspberries.
  4. Pour batter into center of dry ingredients; fold together until combined. Do not overmix.
  5. Pour batter into pan; bake 1 hour or until a toothpick inserted in the center comes out clean.
  6. Cool in pan on a wire rack for 10 minutes. Remove from pan; cool completely. Slice before wrapping individually.

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