Low fat banana bread

With two leftover fully ripe bananas lying in my kitchen, I just can't helped looking for a banana recipe. Lucky me found a pretty simple and tasty recipe. My fussy youngest boy loved it so much that he had eaten 3 slices of it! And the sweetness came from the bananas.

Recipe and method adapted by Joy of Baking.

12 slices

Ingredients:

• 1 cup (240 ml) mashed ripe bananas (about 2 large bananas) 
• 1 teaspoon baking soda 
• ½ cup (120 ml) low-fat plain yogurt 
• ¼ cup (60 ml) canola, vegetable, or corn oil 
• ¾ cup (165 grams) light brown sugar 
• 1 large egg or 2 large (60 grams) egg whites 
• 1 teaspoon vanilla extract 
• 1 cup (130 grams) all-purpose flour 
• ½ cup (65 grams) whole wheat flour 
• ½ teaspoon ground cinnamon 
• 1 teaspoon baking powder 
• ¼  teaspoon salt 

Method:

• Preheat oven to 180°C and place the rack in the center of the oven. Spray an 8 x 4 inch (20 x 10 cm) loaf pan with a nonstick vegetable cooking spray. 
• In a large bowl, mix the mashed bananas with the baking soda and yogurt. Allow to sit while you prepare the rest of the batter. 
• Meanwhile, in a separate bowl, whisk together the oil, sugar, egg or egg whites, and vanilla. 
• In another large bowl, whisk together the flours, baking powder, ground cinnamon and salt. 
• Then combine the banana mixture with the oil mixture and then add to the flour mixture. Stir just until all the ingredients are moistened. 
• Pour into the prepared pan and smooth the top. 
• Bake for about 45 - 55 minutes, or until a toothpick inserted in the center of the loaf comes out clean. 
• Remove from oven and place on a wire rack to cool. 

Nicely baked.

Puffy and moisten texture.

Enjoy this slice of banana bread with coffee or tea.

Enjoy!