Fat free banana bread that does not taste fat-free.
It is so soft and buttery.
I’m trying really hard not to say “moist” because I know everyone hates that word!
This bread actually wasn’t supposed to be fat-free. In fact, I was quite upset upon discovering—midway through preparing the recipe—only about a teaspoon’s worth of coconut oil lingered in my sad little jar. (Note to self: gather all ingredients before starting to cook a recipe. Will I ever learn?)
Since I’d already begun, I wasn’t going to put the recipe on hold; my heart stomach was set on banana bread! Option one was to use olive oil. However, I worried the oil’s strong flavor might affect the taste of my not-yet-tested banana bread recipe.
Option two was to make a Single-Serving Banana Bread.
But I really wanted a whole loaf. And I also wanted a new recipe so I could post about it, which is always more exciting than when I post about a recipe I’ve already published. Many lovely bloggers and readers assured me on twitter that fat-free would be fine. So I made a few changes and hoped for the best… I never imagined the results would be so good!
For maximum enjoyment: Eat this for breakfast, while still in your pjs!
Fat Free Banana Bread
(Makes 10-12 slices)
- 2 c spelt, white, or arrowhead mills gf flour
- 1 tsp baking soda
- 1/2 tsp cinnamon
- 3/4 tsp baking powder
- 3/4 tsp salt
- 1/3 c milk of choice OR oil
- 1 and 1/2 tsp pure vanilla extract
- 1/2 cup pure maple syrup, agave, or honey (Or, here’s a Sugar-Free Version.)
- 1 and 1/2 tbsp lemon juice
- pinch uncut stevia OR 1 tbsp additional agave/maple syrup
- 1 and 2/3 c tightly-packed, mashed banana (measured after mashing)
- 1/3 cup berries of choice, or more banana (I actually used 1 full cup of sliced strawberries. The resulting bread was extremely gooey, but I loved it that way!)
Preheat oven to 350 F. Combine dry ingredients, and mix well. In a separate bowl, combine wet ingredients and mix into dry. (Mix by hand, and don’t overmix.) Pour into a greased loaf pan and cook for 35-50 minutes, depending on how gooey you want it. (Tip: If the top is cooked but the inside is still gooey, put tin foil over the top and continue to cook.) After removing from the oven, let cool for ten minutes before slicing. After the first day, this bread is best stored in the fridge. Or cut into slices and freeze for later.
Nutrition Information at a Glance:
- 130 calories
- 0 grams of fat
- 0 mg cholesterol
- Fiber depends on the flour you use
Add around 20 extra calories for the Polka-Dot Banana Bread.
Question of the Day:
Do you ever lower the fat in a recipe or substitute applesauce for the oil?
I know many people are conscious of fat, so I try to offer lower-fat options whenever possible in my recipes. Yet, my own diet is actually pretty high in fat. I think “fat” has gotten a bad name. It sounds so negative, and society likens it to the devil. But, especially if you’re young and healthy, cutting out healthy fats (such as oils and nuts) can wreak havoc on your organs, skin, and hair.
As for this particular banana bread? It really does taste wonderful on its own. However, my slice didn’t stay fat-free for long. I painted that baby in a nice, thick coat of peanut butter. It was delicious!
I have one baking in the oven right now! Would it be bad to eat half the batter uncooked? I was very tempted, it was so delicious! Can’t wait to try the actual bread!
You can definitely eat the batter… no raw egg! 🙂
Is the nutritional info per slice or for the loaf?
MAde these for a pre-easter brunch today.. A big hit! Used honey for the sweetener and 2 large strawberries. Yum!
Hi Katie,
I’m new to this whole “healthy” baking thing…well actually baking in general, so I’m really trying to start off on the right foot and go healthy! Since I don’t know much about all that goes into it, I was needless to say, “overwhelmed” when I walked into the baking isle at my local Publix (I also looked around at Whole Foods, but that made me even more confused)! I know white flour (or all-purpose) is not suppose to be good for you, so I am looking for alternatives. I’ve heard about almond flour (noticed it was pretty pricey), and also saw brown rice flour. Are both of these substitutes to all-purpose/white flour or do I have to add in something else to them if I use them as the flours in your recipes? Also- spelt- is that healthy and where do you find it? Thanks so much! Excited to follow some of your recipes and start baking!!!
Sorry, I’ve never used almond flour or brown rice flour and don’t think you can sub them on a 1-1 ratio for ap flour! But I buy spelt flour (arrowhead mills) at Whole Foods or my regular grocery store in the flour aisle, and yes it’s whole-grain :).
I made these with almond meal (from trader joes). The ratio was one cup gluten free baking mix and one cup almond meal. The almond meal can be substituted for up to 50% of the volume of flour called for in baking recipes, much more than that will result in your baked good not holding well together. I have used this ratio many times and it has been amazing!! The almond meal adds a nice texture and moisture!
Hey there Katie…I noticed some other people have asked this but is the 130 calories for the entire loaf or just one slice? Thanks! I made this last weekend and it was a huge hit with my family! I plan to make it again (and again, and again, and again).
=)
slice
It makes a regular-sized loaf, not a mini loaf.
I have been overweight my whole life. I am trying to eat healthier now, but still really crave the baked goods. Thank you so much !!!
I just found you and I’m so glad I did. This recipe was delicious. I added raspberries and white chocolate chips since I was making it for dessert. Well, it was intended for dessert. My husband ate several slices before dinner!
This questions actually refers to the sugar-free version linked on this page. I made it last night and it has a very strong salty taste. Might it be the 2 tsp of baking powder? The number seemed high compared to the amount of baking soda and salt. Of course, I just covered up the salty taste with banana peanut butter!
Sorry, I don’t actually know, since the sugar-free version is my friend’s recipe. I’ll email her, though!
So I made this for mothers day. Ate probably half of the loaf myself. Is that bad? 🙁 lol!
is this sweet? i would like a sweet almost cake like banana bread
I don’t think it’s near as sweet as cake, but it’s definitely a breakfast / dessert bread and not a savory one. If you want it more cakey you could up the sweetener and use oil instead of the milk.