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Almost no fat banana bread
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.
Ingredients
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
Method
Prep:10min ›
Cook:55min ›
Ready in:1hr5min
- Preheat oven to 180 C / Gas mark 4. Lightly grease a 20x10cm (8x4 in) loaf tin.
- 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.
- 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.
Tip:
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 & ratings
Average global rating:
(984)
Reviews in English (809)
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
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