Banana bread can be made oh-so-many ways. This low fat banana bread features fresh raspberries, although a cup of frozen raspberries would work just fine. Enjoy with a glass of cold calcium-fortified orange juice or a fresh fruit smoothie for a delicious breakfast, or help yourself to a slice with some afternoon tea.
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour, 10 minutes
Ingredients:
- 1 cup whole wheat flour
- 1 cup all-purpose flour
- 2/3 cup sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 egg
- 1 egg white
- 1 tsp vanilla
- 2 ripe bananas, mashed
- 1/4 cup canola oil
- 1/4 cup non-fat vanilla yogurt
- 1 6-ounce pack fresh raspberries
Preparation:
Preheat oven to 350 degrees.
In a large bowl, combine flour, sugar, baking powder, baking soda and salt.
Lightly beat egg and egg white. Combine eggs, vanilla, mashed banana, oil and yogurt. Add wet ingredients to dry and stir until just moist. Fold in raspberries and spoon batter into a 9”x5” loaf pan coated with cooking spray.
Bake for 55 minutes or until a knife inserted in the middle comes out clean.
Yield 12 slices
Per serving: Calories 198, Calories from Fat 50, Total Fat 5.4g (sat 0.4g), Cholesterol 18mg, Sodium 286mg, Carbohydrate 33.1g, Fiber 3g, Protein 3.9g
