Fat-Free Banana Bread

Don't let the title throw you off; I promise I haven't gone off the deep end.

On any average day about 4/5 persons in the household are on some sort of diet; I prefer to call it lifestyle actually. Despite my musings on this blog, I eat very healthy and exercise about 6 days a week. However, I believe in the everything in moderation philosophy and balancing yourself when it comes to diet. A "perfect" diet is bound for failure; when you deny youself certain things pyschologically and physically your body with crave them and the end result is usually not pretty. With that said, I decided to create a baked good that everyone would feel guilt free eating (including myself) and the results were completely tasty and satisfying, not just for a fat-free baked good.

I don't think "light" baked good should contain anything too unnatural - start with a naturally healthy, fat free, sweet thing and your off to a good start - fragrantly ripe bananas!

I adapted this recipe from a recipe on allrecipes.com

Fat-Free Banana Bread

1 1/2 cup unbleached all-purpose flour
1/2 cup light brown sugar
1/4 granulated sugar
1 1/4 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp. vanilla extract
2 egg whites
2 large bananas, mashed
1/3 apple butter, heaping

For glaze (very approx. measures):
1/2 cup confectioners sugar
2-4 tbsp fat-free half and half

Preheat oven to 350, grease 9X5 loaf pan.

In a large bowl stir together flour, brown sugar, sugar, baking powder, baking soda, salt, cinnamon and nutmeg. In another bowl mash bananas, add vanilla, egg whites, and apple butter. Add to dry mixture and stir until just combined. Pour into pan.

Bake for about 45-47 minutes or until object inserted in center comes out clean. Turn out onto wire rack and let cool before slicing (I didn't exactly follow this part).

For glaze, while loaf if still warm, put confectioners sugar in bowl and stir in fat free half and half with wire wisk until desired consistency. Use wire whisk to drizzle over loaf.

Yield - one 9X5 loaf.

Overall - the tasty was delicious and the loaf was moist. The banana flavor was prominent but next time I would even add another banana. I would also use white whole wheat flour or other whole-grain flour in place of the all purpose to make this a more healthful treat. I didn't have these on hand. I didn't feel like I was eating a fat-free baked good and the loaf was gone the next day, so I guess I wasn't the only one!


Brilynn said...

As long as it tastes good, I'm all for the no fat! I think I've got some bananas that are ready for this too.

Natalia said...

Sounds delicious! I like using apple sauce in baked goods, but I've never done apple butter. I have a big jar of peach butter in the pantry that might work well in there too. I think I'll have to do some baking!

Anonymous said...

Wow...I just made banana bread. I mean, it is literally sitting on the counter cooling! I tried a new recipe and will have to try this one next time. I LOVE apple butter and have been craving it. Maybe I'll get some and have it on hand to make this!

Anonymous said...

I have just taken out banana cake out of the oven myself! I am afraid it is not fat free though. I like lighter treats and I am happy I found your recipe!