Happy Friday everyone! I’m pretty excited about the weekend! I’m already trying to think of what I can cook or bake this weekend. I’m considering making a batch of double chocolate zucchini bread but we’ll see!! If it turns out then maybe I’ll post it on here LOL. In the meantime …
We always have bananas lingering around the kitchen left uneaten. They get so overly ripe and mushy, which makes it PERFECT for banana bread!
My husband and my son LOVE banana bread. It’s their favourite snack/dessert so it naturally became a staple in our household. It disappears as quickly as I make it! Honestly, thought, it took me NUMEROUS tries to get it right to the way I liked it. Some were disasters, and I’m still surprised that my husband never got sick of eating them. I must have made dozens to finally get it to the right texture I personally approved of. This was when I was still using butter and yogurt too. Luckily, since I’ve experimented so many times, I was able to tweak the recipe to make it healthier with not too much of a problem. This banana bread is very moist and not too dense which is the way we like it.
In my idea of healthy, it’s two-fold. So firstly, there’s no eggs in this recipe and no butter which contributes to the low fat factor. There’s some oil but I chose canola oil because it has the good fats that help lower the bad LDL cholesterol and lower heart disease risk. My main goal in this recipe is to keep it low fat as possible and I feel like I’ve achieved that here. Secondly, I also lessened the amount of sugar since a lot of recipes I’ve seen out there call for at least 1 cup of sugar. You really don’t need that much at all! Since the bananas are so overly ripe when I use them, the sweetness pretty much comes from that so I don’t need to add so much sugar. Sometimes when my husband requests for the bread to be less sweet, I cut out the sugar and only maybe only put in a couple tablespoons of brown sugar just for its moist properties (and because it’s also less sweet than white sugar).
You are welcome to add whatever else you want in this bread. Sometimes, I add walnuts or pecans and once in a while I also add chocolate chips for that extra chocolate-y goodness! Again, to keep on the healthy side of things but still want some sense of indulgence, use DARK CHOCOLATE chips if it helps you feel better LOL. I’ve also done peanut butter chips because of my husband’s love for peanut butter and of course no one in our family has peanut allergies.
[ASIDE] I have started my own instagram account just for food as an homage to this blog! I just started it so there aren’t too many pictures yet but if you are interested at all in checking it out, you can find me @sharsfoodadventures.
Low Fat Eggless Banana Bread
Ingredients2-3 very ripe bananas
1/2 cup canola oil
1/2 cup applesauce
1/4 cup white sugar (you can put even less if you want)
1/4 cup brown sugar
1 tsp vanilla extract
1 1/2 cups flour
1 tsp baking soda
Pinch of salt
OPTIONAL: Nuts Chocolate Chips (dark chocolate if you a more health conscious route) Peanut Butter Chips Etc
- Pre-heat oven to 350°F
- Line 9×7 loaf pan with parchment paper or grease pan
- Take one bowl and mix oil and sugars together until light and fluffy.
- Add bananas, mash and mix and then add the applesauce and vanilla extract and continue mixing again.
- In another bowl, whisk together the flour, baking soda and salt.
- Add the dry ingredients to the wet ingredients and fold until just incorporated. DO NOT OVERMIX.
- Pour batter into the lined loaf pan and bake in the oven for 55 minutes.
When done, use the liner to pull it out of the pan and place on cutting board. Only slice when the loaf has cooled down or else it will break apart and lose shape since it’s still going to be more wet coming fresh out of the oven.
Store in an air tight container so it doesn’t dry out and it will keep it’s moist and soft goodness!