Low Fat Banana Bread

 

I've been craving something sweet and bread-y for the past week and finally realized when I saw that my most recent batch of bananas was nearing the great bright light that now would be the perfect time to try gluten-free low fat banana bread. I subbed applesauce for the margarine my usual recipe calls for, used brown sugar, and for the flour I used one of the varieties of flour I had pre-mixed. I used Bette Hagman's Four Flour Bean Blend, but you can sub any of your favorite gluten-free flour blends 1:1 in place of regular flour. I also added just a tablespoon of chopped pecans to give the bread a little more texture and flavor, but this is optional.

Low Fat Banana Bread

2/3 c brown sugar

1/4 c applesauce

2 eggs, or 4 whites

1 c mashed overripe bananas

1/4 water or skim milk

1 2/3 c all-purpose flour or the gluten free flour of your choice (I used Bette Hagman's Four Flour Bean mix)

1 t. baking soda

1/2 t. salt

1/2 t. baking powder

Preheat the oven to 350 degrees. Spray one loaf pan with a non-stick cooking spray. Then, in a medium bowl, beat the brown sugar and applesauce until smooth and creamy. Beat in the eggs, water and bananas with the sugar and applesauce mixture until it is well blended. Next, mix in the flour, baking soda, salt and baking powder just until the mixture is moistened. Be sure to scrape the sides of the bowl. Be prepared break up clumps of flour if you're using a finer blend of gluten free flour. 

Bake at 350 degrees for about 50-60 minutes. The bread is done when the top is firm to the touch and a golden brown color. When the bread is removed from oven, allow it to cool on its side for a few minutes, then remove the loaf from the pan and let it finish cooling on a plate. 

Ratings from the Experts*: Jen (me) 9/10 as a gluten-free dessert bread. I could hardly tell it was gluten-free except for a slight aftertaste from the bean flour that most people probably wouldn't even pick up on.

John: 9/10. He said it has a different taste than other banana bread, but not unpleasant and said he would gladly gobble it up when I make it again.

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