Low-Fat Banana Bread Recipe

I love bananas on my oatmeal, as you can tell from the photos in my prior posts, but I am very particular about their freshness. So, when the bananas are past their prime, they become banana bread, that is quickly gobbled up by hungry children (and parents!). My favorite banana bread recipe called for 2 cubes of butter, so I searched for a healthier option and found this recipe.  I am EXTREMELY pleased to have found a low-fat recipe that doesn’t taste low-fat.  It’s moist and flavorful, and is now my new favorite! I am posting it with the changes I made to use food storage and increase nutrition.  I hope you enjoy it!

LOW-FAT BANANA BREAD 

4 very ripe bananas

1 cup all-purpose flour

1/2 cup whole wheat flour (I always use hard white wheat for milder flavor)

1/2 c. brown sugar

1/4 c. white sugar

2 Tbsp. butter, softened (I used Smart Balance)

1 tsp. vanilla extract

1 tsp. baking soda

1/2 tsp. baking powder

1 egg

2 Tbsp. applesauce

Mash bananas thoroughly in mixing bowl.  Add all other ingredients and mix well. Pour into two greased loaf pans (not minis, but smaller loaf pans). Bake at 350 degrees for 50-60 minutes, or until toothpick inserted in center comes out clean.