While posting the Banana Bundt cake, I was wistfully wondering whether I can make it again and that too quickly. But ofcourse patience which is never my virtue, wanted something quick. Something that we can easily put together and pop off in the oven to finish the work to perfection. And lo, out came another bookmark -Low Fat Banana bread from Joy of Baking. This was lower in fat as it contained no butter but oil, and a part of refined flour was replaced by healthier whole wheat flour.
So those who are still salivating on the banana bundt cake can try this low fat banana bread which is healthier and as tasty. I had only half cup of banana with me and hence I halved the recipe as given below.
Banana: 1/2 cup mashed ripe
Baking Soda: 1/2 tsp
Low fat Plain yogurt : 4 tbsp
Veg Oil: 2 tbsp
Demerara Sugar: 6 tbsp
Egg: 1/2 = 3/4 tsp pkf EnerG + 2 tbsp water
Vanilla Extract: 1/2 tsp
All Purpose Flour: 1/2 cup ~ 8 tbsp
Whole Wheat Four: 4 tbsp
Cinnamon Powdered: 1/4 tsp
Baking Powder: 1/2 tsp
salt: 1/8 tsp
Nuts/Chocochips/Combo: 1/4 cup (optional)
Mix together bananas,soda and yogurt. Let it sit till other ingredients are ready.
In another bowl, whisk together oil,sugar, egg and vanilla.
In a large bowl, mix together the flours, cinnamon, baking powder and salt.Optionally add in 4 tbsp of chopped nuts, choco chips
Add the banana mix to oil mix and add this to the flour mix. Stir until all ingredients are moistened. Now if you have forgotten to add the nuts with the flour mix earlier, then now is the time to add them. You can fold them gently into the batter.
Pour into a greased or lined loaf pan, smooth the top. Bake for 45-50 minutes in a preheated oven at 350F until the centre of the loaf comes out clean.
Remove from oven and let the bread cool for about 10 minutes in the loaf pan. After which transfer it to a wirerack to cool completely
Serve the bread for breakfast or as an anytime snack. A hot cuppa and a slice are heavenly in the morning with hot news.