I wonder what they would do if I just spent an entire period silently eating banana bread and staring at them.
We may never know, because sadly, this banana bread was not for me. I sent it to my wonderful, amazing mother for Mother's Day, along with a bottle of truly dangerous looking hot sauce. The two gifts are in no way related.
I refuse to eat bananas that are covered in brown spots. I know that they are riper and sweeter that way, but they just look so unappetizing. I believe that speckled bananas were put on this earth to serve a higher purpose: banana bread.
So you see, you can buy perfectly yellow bananas with every intention of consuming them as a healthy, light snack. OR, you can buy perfectly yellow bananas and "forget" about them until you have literally no choice but to turn them into a loaf of delicious and indulgent (but still low-fat!) banana bread.
With ingredients like whole-wheat flour, egg whites, and fat-free greek yogurt, you really shouldn't feel guilty at all. The walnuts on top add a little kick of protein and crunch, so I strongly recommend adding them, but eliminating them would be an easy way to decrease the guilt-factor even more!
To all the mothers I know, you are all superheroes and I don't know how you do all that you do. But especially mine. Happy Mother's Day!
Low-Fat Banana Bread Recipe (adapted from Joy of Baking)
- 2 ripe bananas, mashed
- 1 tsp. baking soda
- 1/2 cup fat-free plain greek yogurt
- 1/4 cup vegetable oil
- 3/4 cup light brown sugar
- 2 large egg whites
- 1 tsp. vanilla bean paste (can substitute vanilla extract)
- 3/4 cup all-purpose flour
- 3/4 cup whole-wheat flour
- 3/4 tsp. ground cinnamon
- 1 tsp. baking powder
- 1/4 tsp. salt
Preheat the oven to 350 degrees F. Grease a 9" x 5" loaf pan and set aside.
In a large mixing bowl, combine the mashed bananas, baking soda and yogurt. Allow to sit while you prepare the rest of the batter.
In a separate bowl, whisk together the vegetable oil, brown sugar, egg whites, and vanilla.
Sift the flours into a separate bowl, along with the baking powder, cinnamon and salt.
Combine the banana mixture with the oil mixture, then add the flour mixture. Stir until thoroughly combined.
Pour the batter into the prepared pan, sprinkle walnut topping over the top, and bake for 45-55 minutes, or until a knife inserted into the middle of the loaf comes out clean.
For the walnut topping:
- 3/4 cup walnuts, chopped
- 1 Tbsp. butter, melted
- 2 Tbsp. light brown sugar
Combine the walnuts, butter, and brown sugar in a small bowl, until all walnuts are lightly coated. Sprinkle walnuts over the batter in the pan before baking. Enjoy!