Low-fat banana and raspberry bread
Delight in the wholesome goodness of our Low-Fat Banana and Raspberry Bread! Made with Greek yogurt, ripe bananas, and fresh raspberries, this moist and flavorful treat is sweetened with a touch of honey and brown sugar. Perfect for a guilt-free indulgence or a nutritious snack.
- 08 Mar 2025
- Cook time 75 min
- Prep time 35 min
- 10 Servings
- 9 Ingredients
Looking for a delightful treat that's both delicious and health-conscious? This low-fat banana and raspberry bread combines the natural sweetness of bananas and raspberries with the creamy texture of Greek yogurt for a moist and flavorful loaf. Perfect for breakfast or as an afternoon snack, this recipe is easy to follow and sure to become a family favorite.
Ingredients:
Instructions:
- Preheat your oven to 350°F (175°C).
- Grease a 9x5 inch (23x13 cm) loaf pan or line it with parchment paper.
- In a mixing bowl, mash the bananas using a fork until smooth. Set aside.
- In a large bowl, combine the Greek yogurt, honey, and eggs. Whisk until well combined.
- Add the mashed bananas to the bowl and stir to incorporate.
- In another bowl, sift together the self-raising flour and baking soda. Add the brown sugar and mix well.
- Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Do not overmix.
- Carefully fold in the raspberries, trying not to squish them too much to keep them whole.
- Pour the batter into the prepared loaf pan and spread it evenly.
- Bake in the preheated oven for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
- While the bread is baking, prepare the glaze by mixing the powdered sugar with a little water or milk until you achieve a smooth, pourable consistency.
- Once the bread is done, allow it to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
- Drizzle the glaze over the cooled bread if desired.
- Slice and serve this delicious low-fat banana and raspberry bread. Enjoy!
Tips:
- Make sure to use ripe bananas as they provide more natural sweetness and moisture to the bread.
- When folding in the raspberries, do so gently to keep them intact and evenly distributed throughout the batter.
- For an extra touch of flavor, consider adding a teaspoon of vanilla extract to the batter.
- To prevent the bread from sticking, line your loaf pan with parchment paper or lightly grease it with non-stick spray.
- Allow the bread to cool completely before slicing to ensure clean cuts and to let the flavors meld together.
Congratulations! You've just made a scrumptious low-fat banana and raspberry bread that's both nutritious and satisfying. Whether enjoyed on its own or with a dollop of Greek yogurt on top, this bread is a wonderful way to indulge without the guilt. Share it with friends and family and watch it disappear!
| Nutrition Facts | |
|---|---|
| Serving Size | 150 grams |
| Energy | |
| Calories 340kcal | 17% |
| Protein | |
| Protein 6g | 4% |
| Carbohydrates | |
| Carbohydrates 72g | 22% |
| Fiber 1.84g | 5% |
| Sugar 60g | 61% |
| Fat | |
| Fat 2.62g | 3% |
| Saturated 0.95g | 3% |
| Cholesterol 44mg | - |
| Vitamins | |
| Vitamin A 20ug | 2% |
| Choline 44mg | 8% |
| Vitamin B1 0.08mg | 6% |
| Vitamin B2 0.12mg | 9% |
| Vitamin B3 0.56mg | 4% |
| Vitamin B6 0.09mg | 5% |
| Vitamin B9 18ug | 5% |
| Vitamin B12 0.28ug | 12% |
| Vitamin C 7mg | 8% |
| Vitamin E 0.26mg | 2% |
| Vitamin K 1.27ug | 1% |
| Minerals | |
| Calcium, Ca 54mg | 4% |
| Copper, Cu 0.09mg | 10% |
| Iron, Fe 0.64mg | 6% |
| Magnesium, Mg 22mg | 5% |
| Phosphorus, P 80mg | 7% |
| Potassium, K 200mg | 6% |
| Selenium, Se 9ug | 16% |
| Sodium, Na 170mg | 11% |
| Zinc, Zn 0.54mg | 5% |
| Water | |
| Water 60g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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