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I’ve been making this banana bread recipe since the early ’80s. It is moist and has a rich banana flavor. Whenever I have over ripe bananas, I whip up a batch of banana bread and stick them in the freezer.

Back in the day I made a 9″ x 5″ loaf. Now I divide the batter into four small mini loaf pans for portion control. This recipe was easy to lighten up and it gives the original recipe a run for its money.

Please see the recipe card below for exact amounts and directions.

Ingredient Round Up

  • Flour
  • Baking powder
  • Salt
  • Vanilla
  • Fat free plain yogurt
  • Egg whites
  • Mashed bananas

Making the Bread

  • Mash the bananas with a fork and set aside.

  • Place the flour, baking powder and salt into a bowl and mix together.

  • Put the sugar substitute, egg whites and vanilla into a large bowl and mix together.

  • Next add the bananas and yogurt to the wet ingredients and mix well.

  • Add the dry ingredients to the wet ingredients and mix until they are incorporated. Do not over mix.

  • Remove the breads from the oven and allow to cool for 10 min. Remove them from the pans and transfer them to a cooling rack to completely cool.
  • The bread can be served or wrapped and placed in the freezer for later use.

Serving Ideas

  • Banana bread can be served on a brunch buffet for a special occasion or holiday.
  • It makes a great morning or mid afternoon snack.
  • A slice of banana bread for dessert is a nice way to end a meal.

WW Recipe Link – 1 pt

Banana Bread

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Prep Time: 20 minutes
Cook Time: 40 minutes
Cooling Time: 2 hours
Total Time: 3 hours
Course: Bread & Muffins, Dessert, Snack
Cuisine: American
Servings: 16 servings
Calories: 87.8kcal

Equipment

  • mixing bowls
  • measuring cups
  • measuring spoons
  • mini loaf pans
  • hand mixer

Ingredients  

  • 4 small ripe bananas
  • 2 c flour
  • 3 tsp baking powder
  • 1 tsp salt
  • 4 egg whites OR 2 whole eggs
  • ¾ c Whole Earth monk fruit (see note at end)
  • 1 tsp vanilla
  • ½ c plain non fat yogurt

Instructions

  • Preheat the oven to 350℉.
  • Grease and flour 4 mini loaf pans or a 9" x 5" loaf pan. I use the mini loaf pans for portion control.
  • Place the peeled bananas on a plate and mash with a fork. Set aside.
  • Place the flour, baking powder and salt in a bowl and blend together with a fork or spoon. Set aside.
  • Place the egg whites, sweetener and vanilla in a mixing bowl and beat with a hand mixer.
  • Add the mashed bananas and yogurt to the other liquid ingredients and thoroughly incorporate.
  • Slowly mix the dry ingredients into the wet ingredients. Do not over mix.
  • Divide the batter between the mini loaf pans and place in the oven. Bake for 35 - 40 min.
  • The breads are cooked when a tooth pick inserted in the center comes out clean or the top springs back. Make sure they are cooked when you remove them from the oven or they will be gummy.
  • Cook in the loaf pans for 10 - 15 min and then remove them from the pans and transfer to a cooling rack. ALlow them to completely cool before serving. The extra breads freeze well.

Notes

The original recipe called for ¾ c of sugar. The monk fruit/erythritol mix I use is a 1:1 replacement. If you use Splenda or Truvia, use the amount that is equivalent to ¾ c of sugar.
 

Nutrition

Serving: 1serving | Calories: 87.8kcal | Carbohydrates: 18.3g | Protein: 3.1g | Fat: 0.2g | Saturated Fat: 0.1g | Sodium: 173.7mg | Fiber: 1.1g
Tried this recipe?Let us know how it was!
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