Lower Fat Banana Nut Bread

Lower Fat Banana Nut Bread

17 Reviews 1 Pic
Julia Oh
Recipe by  Julia Oh

“A tasty banana bread that's also low in fat.”

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Adjust Servings

Original recipe yields 2 -8x4x2 inch loaf pans



  1. Preheat oven to 375 degrees F (190 degrees C). Lightly spray two 8x4x2 inch loaf pans with a non-stick cooking spray.
  2. Combine the fat free sour cream, egg whites, vanilla, bananas and margarine and mix on medium speed of electric mixer until smooth, creamy and well blended.
  3. Sift the flour, baking powder, baking soda, salt and light brown sugar into the banana mixture. Stir with a spoon until combined. Add more flour if necessary until a thick and rather resistant dough is formed. Fold in the optional nuts and raisins. Mix for 1 minute on the low speed of an electric mixer. Divide dough evenly between the two loaf pans.
  4. Bake at 375 degrees F (190 degrees C) until golden and the center tests done. Remove breads from pans immediately and allow to cool on a rack before slicing.

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Reviews (17)

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To further reduce calories, I used 1/2 c Egg Beaters for the egg whites, 8 bananas, 1 c Splenda instead of the brown sugar, 2 T applesauce instead of the margarine, 2 T vanilla and 2 c each whole wheat and white flour. I baked at 350 due to lack of fat in recipe. I thought it came out pretty decent. I would make it again. I covered the tops of the bread with foil during cooking so they wouldn't over brown.



I made a few revisions but this is a great recipe! First, I only made 1/2 the original size so that I just made one pan of the bread. I used 1/2 white & 1/2 whole wheat flour, added 3 tbsp applesauce in lieu of margarine/oil, added 1 tbsp ground flax seed, used twice as many walnuts, added an extra splash of vanilla, and didn't use any raisins. For those interested, I timed the cooking and it took one loaf 37-40 minutes with no burnt top and a moist inside. NOTE: The whole wheat flour makes it a more dense bread and the lack of oil/margarine affects the consistency but neither change the good taste!



I cut this recipe in 1/2 and I still get 12 small muffins from it. And they are so moist and almost spongy. Fast and Delicious.

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Amount Per Serving (20 total)

  • Calories
  • 188 cal
  • 9%
  • Fat
  • 1.8 g
  • 3%
  • Carbs
  • 38.6 g
  • 12%
  • Protein
  • 4.7 g
  • 9%
  • Cholesterol
  • 2 mg
  • < 1%
  • Sodium
  • 326 mg
  • 13%

Based on a 2,000 calorie diet



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Lower Fat Banana Bread I


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Banana Bread VI