I had two very large, very rotten bananas sitting on my kitchen counter. When life gives you rotten bananas you make banana bread (or smoothies, but I was in a baking mood).
I wanted to try to make a low fat version and I found this non-fat version, but since I added chocolate and it also contains nuts the entire package has some fat in it. Since the recipe is vegan it contains no butter and no eggs, it is definitely low in cholesterol.
The bread is tasty, but a little dense and a little dry. I want to toast it and smear it with butter, but that defeats the purpose doesn't it. It is great for breakfast or a snack, but I wouldn't take this banana bread to a party or give it as a gift. To occasions like those I prefer to bring something a bit more decadent.
To check out the recipe, just read more
Low Fat Banana Bread with Dried Cherries, Chocolate, and Walnuts
adapted from Fat Free Vegan
3 over-ripe bananas
2 tbsp. lemon juice
4 ounces unsweetened apple sauce
1/2 cup dark brown sugar
2 cups whole wheat flour
3/4 tsp. baking powder
3/4 tsp. baking soda
1/2 tsp. salt
1/2 cup tart dried cherries
1/2 cup chopped walnuts
1/2 cup bittersweet chocolate chips
- Preheat the oven to 325 F. Spray loaf pan with cooking spray.
- In a large bowl, mash the bananas and add the lemon juice, apple sauce, and sugar. Stir well to combine.
- In a separate bowl, combine the remaining ingredients. Add the dry ingredients to the banana mixture, and stir just until the mixture is well-combined.
- Spread the mixture evenly in the pan and bake until a toothpick or knife inserted in the center comes out clean, about 40 - 50 minutes. Allow to cool before serving.
Note from Fat Free Vegan: Fat-free quickbreads like this really benefit from being allowed to cool completely, which is why they often taste better the next day. The crust, which is chewier than breads with oil, will gather moisture and softness over time. Ignore the tempting aroma; pleasure delayed will be pleasure multiplied.
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since it is vegan and contains no animal products, it is not low in cholesterol, but rather completely cholesterol free.
1Awesome. I'll have to try it out. Sadly as a vegan, I barely make any cakes and muffins anymore. So this is awesome
2Well I like the sound of all the ingredients. Even if the final product came out on the dry side, I'd like to give it a try sometime.
3OMG. This looks amaaaaazing. So much better than the cheerios I'm having now. Definitely going to try it.
4Mmmm... it looks really good! I've never tried banana bread with chocolate - will def try this!
5wow, it looks good.
6I typically bake with multigrain pastry flour because the end texture is a bit lighter (I'm also at altitude), or a bit of WW flour and multigrain pastry flour. You can also mill the WW flour in a blender for the same result. That might help the dryness a bit. I might have to play around with this!
7sounds like it would be good with my morning coffee....hmmm...yummy
8ohhhhhhhhhh must have this!!!!!!
9thanks so much for posting this site. i hadn't heard of it. i love onilne recipe sites with reviews and my dad eats quite literally a vegan fat free (actually just really really really low fat) diet due to his heart and i'd never found one i liked with recipes i could make him. he's gonna freak when i show up at the house with pumpkin pie!!! he misses it so much =). thanks to you ill be the favorite for a few days
10I don't like applesauce as a fat/egg substitute. It makes the baked good always taste a bt off, and it doesn't ever give enough moisture. I'd rather eat a tiny piece of a full fat baked good, than a dry substitute that makes me crave the real thing even more. It really works for me, I lost ten pounds last year after I stopped eating low fat foods. Fat fills you up.
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