Did you ever think you would see the words “low fat” on my blog? I hope I don’t lose any readers over it 🙂 This is the only way I make banana bread in my house. All of those bananas and applesauce makes the bread so moist and tender. The kids don’t even know it is wheat flour with only a smidge of oil. You could even throw in some ground flax seed if you wanted, but be sure to reduce the flour so it isn’t too dry.
Let the demolition begin! After 6 years of living in my dysfunctional kitchen, we finally began work on our new kitchen over the weekend. I even got to buy a new dishwasher!!!! I’ve been without one for 6 years and you can imagine the amount of dirty dishes our sizeable family produces.
We are trying to do the work in stages as much as possible so we can keep using the kitchen. I am dreading the day the sink gets torn out. It is being moved to a different location which means I’ll be without a sink for at least a couple weeks. The massive bag of paper plates from Sam’s Club is waiting in the pantry.
I know the finished result will be amazing and so much better for our family and catering jobs. It will test every ounce of patience my Father in Heaven has given me to make it to the end. Pray for me!
Low-Fat Whole Wheat Banana Bread
(makes 1 loaf)
3 C whole wheat flour (you can use wheat pastry flour for a lighter texture)
3/4 C sugar
3/4 tsp baking soda
1/2 tsp salt
3 very ripe large bananas, mashed
1/4 C low fat plain yogurt
2 large eggs
2 Tb canola oil
6 Tb unsweetened applesauce
1 tsp vanilla
1. Preheat oven to 350 degrees and spray your loaf pan with cooking spray.
2. In a medium bowl, beat together the banana, yogurt, eggs, oil, applesauce and vanilla.
3. Add the flour, sugar, soda and salt. Using a rubber spatula, fold dry ingredients into the wet just until combined. Do not overmix.
4. Pour batter into the pan and bake for 55 minutes. Remove from the pan and allow to cool completely. Wrap in plastic wrap and allow to sit overnight before serving.