Low Fat Banana Bread
Did you know that banana bread is not inherently “healthy” to eat? Most loaves pack a Mike Tyson level punch of sugar.
I refuse to label foods as good or bad but I will recognize there are certain foods that I can eat in larger quantities because of their ingredient profile. The more fat and sugar in a recipe the more energy packed into a smaller area IE I get to eat less and I becomes sad.
Luckily, I know how to bake and cook so I modify a lot of recipes to make sure I can maximize the amount of food I can cram into my face, while having it taste damn good.
This delicious recipe is a new one for banana bread for me that even tosses in some Greek yogurt. And as always I keep a bit underdone because it better be moist on the inside.
General disclaimer about the use of artificial sweeteners; they don’t cause cancer, they don’t cause weight gain, they don’t make you grow a 5th arm. They happen to be quite safe unless you eat obscene quantities. If you need some learning check out the article.
- 1 1/2 cups (180 g) all-purpose flour
- 1 1/2 tsp baking soda
- 1/2 tsp sea salt
- ¼ cup egg whites
- 3 medium, ripe bananas (200 g or 1 cup mashed)
- 1/2 cup (115 g) plain or vanilla Greek yogurt
- 1/2 cup (50 g) brown sugar Splenda
- Optional add-ins: 1/2 cup chocolate chips/raisins/nuts/etc.
- Preheat oven to 350 non stick spray some bread loaf pans (I used a 9x5in).
- Mix up all the dry ingredients in a bowl and set that aside.
- Now mix up those wet ingredients along with the sugar.
- Add the dry ingredients to the wet ingredients and mix some more.
- Once fully incorporated pour into your pre-nonsticked pan.
- Cook that tasty loaf for about 20-25min and check it out to make sure you didn’t overdo it.
- Take it out when it has reached the level of doneness you prefer