When life gives you bananas, make banana bread! When a recipe calls for oil, use applesauce and yogurt! These swaps make the bread moist and delicious while keeping it low-fat. It doesn't get any better than that!
See Sophie's easy recipe when you read more.
2 medium really ripe bananas
1/2 C. nonfat Greek yogurt (like Fage)
1 tsp. baking soda
1/3 C. egg substitute (or 2 egg whites)
3/4 C. granulated Splenda
1 snack pack unsweetened applesauce (4 oz.)
1 tsp. vanilla
1 1/2 C. whole wheat pastry flour
3/4 C. oatmeal
1 tsp. baking powder
½ tsp. cinnamon
½ tsp. salt
1/4 C. chopped nuts and seeds (I used walnuts, almonds, and pumpkin seeds)
1/4 C. dark chocolate chips (optional)
Mix the bananas, yogurt, eggs, vanilla, and baking soda in a blender. In another bowl mix the flour, oatmeal, baking powder, cinnamon, Splenda, and salt. Add the wet ingredients to the dry ingredients, stirring just until blended. Fold in the nuts and seeds.
Spray a 9 x 5” loaf pan with cooking oil, and fill with the batter. Bake at 350 degrees for 60 minutes, or until a toothpick inserted in the center comes out clean.
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