Friday, October 29, 2010

Low Fat Oatmeal Banana Bread


I am a huge fan of breakfast breads: banana bread, zucchini bread, pumpkin bread, lemon poppyseed bread...you name it, I'll eat it. Unfortunately, these yummy breads are not usually the healthiest of breakfast options, so I don't eat them all that much, so I was pretty excited when I came across a recipe for low fat oatmeal banana bread.

This banana bread is delicious and definitely does not taste low fat. Also, if you're baking for one like me, you can slice up the loaf and freeze the extra slices. When you want a piece, just pop it in the toaster oven for a few minutes and you're good to go.

Next time I might add some chopped nuts to the batter, instead of just using them decoratively on top. I think some pecans would be great in this recipe!

If you'd like to check out the nutritional facts, I've calculated them here.

Bon appetit!

Low Fat Oatmeal Banana Bread
Serves 10
1 1/4 cup all-purpose flour
1/2 cup brown sugar, firmly packed
1/2 tsp salt
1/2 tsp baking soda
1/4 tsp baking powder
1/2 tsp ground cinnamon
3 tsp olive oil
1 large egg, beaten
2 medium egg whites, beaten
3 large bananas, ripe
1 cup uncooked old fashioned oats
Pecan halves for decorating

Preheat oven to 350° F. Grease and flour a loaf pan and set aside. In a large bowl, stir together dry ingredients, including oats and cinnamon.

In another smaller bowl mash bananas with a potato masher or a fork. Add oil and whole egg and mix thoroughly. Add wet ingredients to the dry and mix. Batter will be fairly thick.

In the bowl of an electric mixer beat egg whites until medium stiff peaks form. Fold egg whites into the batter in three additions.

Pour batter into pan and top with pecans halves. Bake until firm, 45 to 50 minutes. Remove from oven and allow to cool in the pan for 5 minutes. Flip out and allow to cool for a wire rack for 10 more minutes. Cut into 10 equal slices.


Source: Joy the Baker

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