Low calorie Banana Bread
prep time 10 minutes / baking time 35-45 minutes
Serves 12
138 kcal / Carbs 26.4g / Fat 2.5g / Protein 2.6g
Banana bread is neither a bread and nor cake, it is something in between. It is moist and sweet and makes the perfect addition to any breakfast or brunch setting.
I think the stocks of the banana bread are probably one of the only things that skyrocketed this quarantine time. Nothing has become more popular than baking one, that is, if you could get your hands-on flour, LOL.
I’ve been lucky enough to have found some and I tried quite a few recipes, but this by far has been the winner. Even my kids are loving it, and they hated banana bread before… They are constantly asking for it now, lucky for me it is so easy to make, hehe.
You don’t need any complicated kitchen equipment to make it. Only 2 bowls and a loaf pan and you are good to go. Also, what else are you going to do with a bunch of ripped bananas (besides pancakes).
For all those reasons, I thought it would be worthy to share with you. Also, it is lower calorie than the usual versions I know, what makes it even more worth sharing.
Feel free to upgrade it with chocolate chips, blueberries, walnuts or anything else that comes into your mind. Just take into consideration that the calories will be higher.
Ingredients
Bowl 1 :
4 ripe bananas, about 1 1/3 cup mashed
1 egg large
1 tsp vanilla extract
3 tbsp brown sugar
2 tbsp sugar (granulated)
1 tsp ground cinnamon
Bowl 2 :
1 tsp baking powder
1 tsp baking soda
½ tsp salt
1 ½ cups all-purpose flour
2 tbsp melted unsalted butter
watch the video
Method
Preheat the oven at 175 Celsius / 350 Fahrenheit degrees.
Grease a standard loaf pan with some butter. I also line it with a baking sheet, for easy extraction of the loaf.
In a bowl mash the bananas. Add the egg, vanilla extract, brown sugar, sugar, and cinnamon. Mix well.
In a second bowl mix flour, baking powder, baking soda, and salt. Add the flour mixture to the banana mixture and stir to combine.
Add the melted butter to the mixture and stir gently to combine.
Pour the mixture into the lined loaf pan.
Bake for 35-45 min. Until a toothpick inserted to the center comes out clean.
Once ready, let it cool in the pan for 5-10 minutes. Only then move for complete cooling to a cooling rack.
Serve it with your favorite spread, or just eat it plain.
Personally, I love it with some light cream cheese and strawberry jam.
