Low Fat Honey Banana Bread
"I started with a recipes from Fat Free Baking & changed it a little. It is good for a breakfast bread, but you need to be careful that it doesn't get dried out."
photo by Lalaloula
- Ready In:
- 1hr 5mins
- Ingredients:
- 8
- Serves:
-
16
ingredients
- 2 cups whole wheat flour
- 1⁄4 cup brown sugar
- 1 1⁄2 teaspoons baking powder
- 3⁄4 teaspoon baking soda
- 1⁄2 teaspoon pumpkin pie spice
- 1 cup mashed very ripe banana
- 1⁄3 cup honey
- 1⁄4 cup low-fat milk or 1/4 cup skim milk
directions
- combine the flour, brown sugar, baking powder, baking soda& pie spice, mix well.
- Add banana, honey& milk.
- Stir just until the dry ingredients are moistened.
- Coat an 8x4 inch loaf pan (double recipe if using a larger pan to avoid a drying out the bread).
- with nonstick cooking spray.
- Spread the mixture evenly in the pan.
- Bake@ 325ºF for 45 to 50 minutes, or just until a toothpick inserted in the center of the loaf comes out clean.
- Remove the bread from the oven& let sit for 10 minutes.
- Invert the loaf onto a wire rack, right side up,& cool before slicing& serving.
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Reviews
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This recipe was really, really good! YUM! It had an intense banana honey taste with just a hint of malt from the brown sugar. We loved it! As my bananas were really sweet I reduced the honey and sugar quite a bit and that worked out lovely. Although I, too, had to add quite a bit more milk to the dough, my bread was very moist in the end and Ill certainly keep this recipe handy.<br/>THANK YOU SO MUCH for sharing a keeper with us, Lily!<br/>Made and reviewed on recommendation of Sydney Mike and for the fruit event in the photo forum July 2011. -
This was nice but I did have to add quite a bit more milk than asked for...I used about 3/4 cup just so I could actually mix it. I used Splenda in place of sugar and self -raising flour so left out the baking agents. It was okay to eat but very dry so I ended up toasting it ans serving with cream cheese. I think this would be better with just a tad bit oil or butter or perhaps even applesauce to give a bit more moistness.
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I'm nut usually big on banana bread unless it's dressed up somehow, but I think the use of whole wheat flour & the honey (used a very dark, flavorful one here) has changed my mind ~ Your recipe makes for A GREAT TASTING BREAD, & I really enjoyed the hint of pumpkin from the pie spice! Thanks for sharing the recipe! [Made & reviewed in Healthy Choices ABC tag] -
This was okay. I used 1 tsp. pumpkin spice (thatz how i like!) Mine turned out rather dense. -
I LOVE this recipe! I'm such a sucker for banana bread and this is a great healthy alternative! It has become a favorite among my roommates and we're always looking for excuses to make it. We just let the bananas "accidentally" ripen. Thanks for sharing! :)
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RECIPE SUBMITTED BY
We just sold our house in Southeast Florida (closing on May 28th, 2003, and my husband & I are moving in the next couple months (aroundthe end of June 2003)to Southwest Michigan. We are looking to buy a farm, have a huge garden & horses & other animals. I love cooking, crafting, sewing, shooting (we belong to SASS, Single Action Shooters Society), gardening designing & making jewelry & clothes & riding horses. I collect old wooden boxes, snowmen, mice, Fiestaware & cookbooks. If I had a whole month off I would ride horses everyday, bake & cook, plant a huge garden, & at night I would sew, craft, make jewelry & learn to knit!
