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.
Cook time 75 min
Prep time 35 min
Ingredients:
1 cup greek yogurt2 tbsp honey
2 eggs
1 cup self-raising flour
1 tsp baking soda
1 cup brown sugar
2 bananas
1 cup raspberries
2 cups powdered sugar
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.
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 per serving
10 ServingsCalories 340kcal
Protein 6g
Carbohydrates 72g
Fiber 1.84g
Sugar 60g
Fat 2.62g
More recipes
Blueberry maple oatmeal delight
This warm and comforting breakfast bowl is quick to prepare and packed with flavor and nutrition.
15 Mar 2025Banana honey smoothie
Easy to make and naturally sweetened, it's a delightful treat for any time of the day.
20 Apr 2025Spinach, tomato and cottage cheese omelet
Ready in just a few minutes, it's a delicious way to start your day right.
05 Jun 2025Jelly and chili sauce meatballs
Savor the perfect blend of sweet and spicy with these Jelly and Chili Sauce Meatballs! Combining Vienna sausage, strawberry jam, chili sauce, red pepper, and juicy ground beef, this recipe delivers a mouthwatering twist to classic meatballs that your family will love.
09 May 2025Honey-cinnamon overnight oats
Prep the night before and wake up to a wholesome breakfast that’s ready to go.
01 May 2025