Almost no fat banana bread

    1 hour 5 min

    This no-guilt treat is surprising moist and has a wonderful flavour. It's also a great way to use up over-ripe bananas. For a little variation, you can add nuts or sultanas.

    1887 people made this

    Serves: 12 

    • 200g (7 oz) plain flour
    • 140g (5 oz) caster sugar
    • 1 1/4 teaspoons baking powder
    • 1/2 teaspoon bicarbonate of soda
    • 1/2 teaspoon ground cinnamon
    • 2 egg whites
    • 3 bananas, mashed
    • 4 tablespoons apple purée or sauce

    Prep:10min  ›  Cook:55min  ›  Ready in:1hr5min 

    1. Preheat oven to 180 C / Gas mark 4. Lightly grease a 20x10cm (8x4 in) loaf tin.
    2. In a large bowl, stir together flour, sugar, baking powder, bicarbonate of soda and cinnamon. Add egg whites, bananas and apple purée; stir just until combined. Pour batter into prepared tin.
    3. Bake in preheated oven for 50 to 55 minutes, until a skewer inserted into centre of loaf comes out clean. Turn out onto wire rack and allow to cool before slicing.


    If your bananas are already black but you can't make a cake right away, simply pop them in the freezer. Defrost the bananas whenever you're ready to bake!

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    Reviews in English (827)


    Made it healthier. i tend to find banana bread too sweet so made it with around 80g sugar and put in an extra banana. i skinned and quickly cooked a desert apple instead of the puree and added more spice but it was a great recipe base and i'll definately use it again.  -  10 Mar 2009


    Great recipe! Chunks in the apple sauce gave it something and went great with the cinnamon. Used candarel instead of sugar and added walnuts - delish! (I would cover with foil while cooking till nearer the end or the crust will go a bit dark/hard)  -  22 Nov 2011


    I made this recipe as cupcakes and it was fab. Very light and fluffy. I added raisins to the mixture and a little extra apple sauce. I also sprinkled them with oats and then cooked for 15 mins. They are so moist and delicious  -  06 Feb 2012