Thursday, March 31, 2011

Low Fat Banana Oat Bread sleeping.  Out of laundry detergent.  Over-ripe bananas on the counter.  You see where I'm going with this.

Oh yeah baby.  It's banana bread, with a healthier twist, of course.  Low Fat Banana Oat Bread.  I came across this Weight Watchers recipe on one of my favorite food blogs, Joy The Baker.  She made a tiny adjustment to the original recipe, and I've made my own changes by substituting some of the all-purpose flour for whole wheat to give it some extra nutrition.  I think next time I may throw in some fresh blueberries.

This bread tastes even better and more moist the next day.  At just 4 points per serving, you can slice this and freeze it in individual portions and have yourself a nice little breakfast or as an afternoon snack. 

Recipe Adapted from:
Joy The Baker 

Makes 1 loaf, 10 slices per loaf, 4 WW points per slice (Old Points system)

  • 3/4 cup all-purpose flour
  • 1/2 cup whole wheat flour
  • 1/2 cup packed brown sugar
  • 1/2 tsp  salt
  • 1/2 tsp baking soda
  • 1/4 tsp baking powder
  • 1/2 tsp cinnamon
  • 3 tsp canola oil
  • 1 large egg, beaten
  • 2 medium egg whites, beaten
  • 3 large ripe bananas
  • 1 cup uncooked old fashioned oats 
(Nutritional Information:  160 Cal, 2.5g Fat, 31.3g Carbs, 12.3g Sugar, 4g Protein)


Preheat oven to 350°F.  Grease and flour a loaf pan and set aside. 

In a large bowl, stir together dry ingredients and set aside.

In a smaller bowl, mash bananas. Add oil and whole egg and mix thoroughly. 

Add the wet ingredients to the dry and mix well.  Don't freak out at this point.  Your batter will be pretty thick. 

In a medium sized bowl, with an electric hand mixer, beat the egg whites until medium stiff peaks form.  I love my kitchen aid, but the hand mixer is really best for this.  Fold the egg whites into the batter in three additions.  

Pour batter into the pan and bake until the top of the loaf is firm to touch, approximately 45 minutes.  Remove from the oven and allow it to cool for 5 minutes. Flip out onto a wire rack and continue to cool for at least another 10 minutes.  

Serve with a little light margarine or even a touch of honey.  Honey would be amazing with this.  You've got breakfast on the go!

1 comment:

  1. mmmm banana bread!! And it's lighter?! That's like having your cake, or bread, and eating it, too! :) Great recipe...thank you for sharing!