Reduced-Calorie Banana Bread

Name: Reduced-Calorie Banana Bread
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 1 loaf
Ingredients: 354.88 ml flour; 6.16 ml baking powder; 2.46 ml baking soda; 2.46 ml ground cinnamon; 0.61 ml salt; 2 egg whites, slightly beaten; 236.59 ml banana, ripe, mashed; 177.44 ml sugar or 177.44 ml Splenda sugar substitute; 59.14 ml canola oil; nonstick cooking spray

Community Pick

Submitted by Barb G.

"This banana bread is good & moist, lower in calories and fat. The recipe comes from Ladies Home Journal with rave reviews. Good with nutmeg, added with the cinnamon. I made this using Splenda for Baking,1/3 cup, was plenty sweet."

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photo by Eway03

Ready In:: 1hr 5mins
Ingredients:: 10
Yields:: 1 loaf

ingredients

354.88 ml flour
6.16 ml baking powder
2.46 ml baking soda
2.46 ml ground cinnamon
0.61 ml salt
2 egg whites, slightly beaten
236.59 ml banana, ripe, mashed
177.44 ml sugar or 177.44 ml Splenda sugar substitute
59.14 ml canola oil
nonstick cooking spray

directions

In a medium mixing bowl stir together flour, baking powder,baking soda, cinnamon, and salt,set aside.
In a large mixing bowl stir together egg whites, banana, sugar, and oil; Stir flour mixture into banana mixture until JUST moistened.
Spray a 8x4x2-inch loaf pan with nonstick cooking spray; Spread batter in prepared pan.
Bake in a 350 degree oven 45 to 50 minutes or until toothpick inserted near middle comes out clean.
Cool bread in the pan for 10 minutes; remove from pan and cool throughly on a wire rack; for eaiser slicing, wrap the bread in plastic wrap and store overnight.
Make ahead directions; cool completely, wrap in release foil, then seal in a plastic bag, freeze for up to 3 months.

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Reviews

Omg I loved this 5star rating for me

sillybands
Great recipe. I actually found it on bhg.com and was going to type it up here when I found this. I substituted sugar with the same amount of brown sugar (no health benefits, just what I had) and it added a nice, caramel-y dimension to the recipe. I also sprinkled the top with chopped walnuts before baking. Came out fantastic! Thanks for adding this recipe.

GeekyChica
Used the 3/4 cup of splenda and it almost glued my teeth together, I also subsituted the oil with the apple sauce. I should have taken Barb's advise and just use 1/4 cup of splenda. Will try the next time. I liked the texture of it, didnt have no cinnamon and will certainly try that next time too.

coffee crazy
I LOVE banana bread, but it's not very Weight Watchers friendly, which the diet of choice for my husband and I. This recipe was a great base, but I used whole wheat flour, used only 2 Tbls. of oil and instead upped the banana to 1 1/2 cups, I used Splenda (the full 3/4 cup) and I also added 2 tsp of vanilla. I knocked this recipe down to 100 cal. per serving, upped the fiber and for those familiar with WW made it a two point snack! It tasted great!!!

brennanct
I made this recipe into muffins today and they are GREAT!! I am trying to eat low Cal and these are great for that. I used whole wheat flour, applesauce instead of oil, Splenda (a little more than 1/3 cup), and added some nutmeg and vanilla. They came out nice and moist. My Kids loved them too! They figured out to be about 85 Calories per muffin!! Great for breakfast or a snack!! Thanks for the great Recipe!!

Eway03

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Tweaks

Great recipe. I actually found it on bhg.com and was going to type it up here when I found this. I substituted sugar with the same amount of brown sugar (no health benefits, just what I had) and it added a nice, caramel-y dimension to the recipe. I also sprinkled the top with chopped walnuts before baking. Came out fantastic! Thanks for adding this recipe.

GeekyChica
very good! substituted oil for strong, brewed coffee, used whole wheat flour, and reduced sugar to 1/3 cup - turned out great! added a chocolate-coffee glaze on top for a little extra sweetness!

cupcake1028
I made this today with a few variations, and it was amazing! I have used different banana bread recipes in the past, but this will now be the one I turn to for the BEST! First of all, I made muffins instead of a loaf. They were so moist and flavorful! I used a flax seed vegan egg substitute for the eggs; three medium very ripe bananas; I used 1/4 cup of brown sugar and 1/2 cup of turbinado sugar; I had canned pumpkin (tis the season), so instead of the oil I used about 1/4 cup of the canned pumpkin and just a tablespoon of oil. I added 1/2 teaspoon of vanilla. I found that my mixture was slightly too thick, so I used about three tablespoons of soy milk to thin it out. I added 1/4 cup of chocolate chips. This was a great recipe for me to work with and make my own, in a way...I will be looking forward to making this again soon! The entire family loved it! Thanks for posting!

QueenQT26