Banana Bread is very popular. Quick and easy to make, it has a wonderfully moist texture and has the flavor of sweet bananas. This quick bread is perfect with your morning coffee but it is also lovely with a tossed salad for a light lunch.
This excellent recipe is one I adapted from Canadian Bonnie Stern’s “More Heart Smart Cooking with Bonnie Stern” This book was written in conjunction with the Heart and Stroke Foundation of Canada. What I like about this recipe is that it cuts down on the amount of saturated fat usually found in banana breads. While most Banana Bread recipes contain 1/2 cup (113 grams) of butter, this recipe replaces the butter with 1/4 cup (60 ml) of a flavorless oil and 1/2 cup (120 grams) of low fat plain yogurt (can also use non fat plain yogurt). And, best of all, we do not have to sacrifice on flavor or texture. This recipe also replaces some of the white all purpose flour typically used in Banana Bread recipes with whole wheat flour, which adds texture and flavor to the bread, but also it adds fiber to our diets. Bonnie Stern gives the calories for one slice of Low Fat Banana Bread at about 200, with total fat at about 5 grams (saturated fat 1 gram). Of course, this can vary depending on the ingredients used so use this information as a guide only. Also, if you like, you could add 1/2 cup (50 grams) of chopped nuts to the batter or even 1/2 cup (85 grams) of dark chocolate chips.
More Recipes at Joyofbaking.com
Article and Demonstration by Stephanie Jaworski
Photo and Videography by Rick Jaworski
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