Since we’ve been doing marching band at the crack of dawn this school year, I’ve been packing portable fruit like bananas in The Kid’s lunchbox. She’s not much of a breakfast eater but I want her to at least have something healthy with her in case she’s dying before lunchtime. Fruit like bananas and apples don’t require cutting before eating and are pretty convenient to eat on the way to class.
For some reason she’s been asking for banana bread, but usually when I don’t have bananas in the house. I finally gave in and looked for a recipe. I love everything banana bread from the taste to the way it makes the house smell when baking it. All of the recipes I found in my stash of cookbooks were the fully leaded ones so I had to do some overhauling.
This time I ended up with pretty much a complete remake. The original recipe included milk, sour cream, yogurt, butter, eggs and a lot more sugar. I’m betting it made one helluva loaf of banana bread too. I wasn’t sure exactly how this one would turn out so I waited a few days before posting the recipe for you so that we could taste test several slices.
Verdict: The Kid said that she didn’t like the spice I used. Um, if you read the recipe below you’ll notice that there are no spices included. I pointed this out to her and she looked at me like I was trying to pull a fast one. I typically use a ton of cinnamon in my baked goods so maybe she didn’t like the lack of spice I used.
My couple slices were delish. It was the moistest loaf I’ve had which was surprising considering there was no oil or butter used at all. I intended to use some oil but realized that I only had olive oil in the house. Olive oil and baking don’t go well together so I opted to use canned pumpkin instead. Excellent choice. You could also go the applesauce route but I already had a can of pumpkin open.
Fat Free Banana Bread 
- 1/4 cup soy milk
- 1 Tbsp apple cider vinegar
- 1/2 cup sugar
- 3 bananas
- 1/4 cup canned pumpkin
- 2 egg whites
- 2 cups all purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
Preheat oven to 350 degrees and spray a loaf pan with non-stick spray. Combine the soy milk and vinegar in a small bowl or glass and sit it to the side for about 5 minutes to sour. Combine the remaining ingredients in a large mixing bowl. Add the sour milk and mix well. The batter will be thick.
Depending on how ripe and mushy your bananas are, you may need to add a little bit of water. My bananas were pretty firm so I added about 2 Tbsp of water when I mixed. Pour the batter into the prepared loaf pan and bake at 350 degrees for 60 minutes. Remove from oven and cool for at least 15 minutes before slicing.
Makes 10 slices at 165 calories each – 4.3g protein, 36.2g carbs, and .1g fat.
Notes
- You can use regular milk or other milk in place of the soy milk. I used soy since that’s what I had in the house. I would have used almond milk if I’d had it.
- The original recipe creamed the liquid ingredients together first until fluffy, sifted the dry ingredients and slowly mixed them in. Ha, I’m way too lazy to bother with all that so I just dumped everything in a bowl at once and mixed away. End result = great loaf, no complaints, and time saved.
- I keep carton egg whites on hand so I used those. You can use one whole egg instead if you’d like. It will only slightly change the fat content.
- Based on The Kid’s review, you may want to add a couple dashes of cinnamon or nutmeg to the batter. I thought it was fine without and I’m a cinnamon addict. Use your own spice judgment. 😉
I’ve been having a slice with breakfast this week with a smear of peanut butter. Banana bread combined with peanut butter is heavenly. 1g fat in the entire loaf! Not bad for a nearly fat free loaf if I say so myself.
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