Recipe: Lowfat Banana Bread
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Are you looking for a recipe for banana bread that is easy, frugal, and low fat? This recipe is all those things, and, it tastes great, too! What could be better, right?!
We’ve been using this recipe for years, and it is a crowd pleaser. With some banana that have seen better days, we were left with banana bread baking duty the past few days.
Frugal tip:Â Never toss bananas that get too ripe, use them for banana bread, I say. You can even throw them in the freezer either in the peeling or out for later use. Since we had a bunch that all became ripe at the same time, we ended up having some get way overripe before we could eat them all. That meant that we made a ton of banana bread yesterday, too.
I like this recipe because it is low fat since it only uses 2 T of oil and an egg.
For this recipe you will need:
- 1 cup sugar
- 2 Tablespoons vegetable oil
- 1 egg
- 1 teaspoons vanilla
- 2 cups flour
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 cup milk
- 1/4 teaspoon salt
- 2 bananas
Mix all ingredients together well and place in a sprayed larger loaf pan. Bake in 325 degree oven for 55-60 minutes.
See what I mean about easy? With such a large bustling brood and a crazy life, my cooking and baking is all about easy. Of course tasty and frugal are important, too.
This recipe is sure to be a favorite in your family just as it is in mine!
Recipe credit for this recipe goes to Caroline Hoeks from the Shawnee Park/Woodlawn Gems Club CookbookÂ
