Low-fat banana and raspberry bread
This low-fat banana and raspberry bread blends the natural sweetness of ripe bananas and tart raspberries with Greek yogurt for a moist loaf. It's simple to prepare and perfect for breakfast or a 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!
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!
Low-fat banana and raspberry bread FAQ:
Bake the bread in a preheated oven at 350°F (175°C) for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
The bread is done when a toothpick inserted in the center comes out clean or with a few moist crumbs. Additionally, the bread should be golden brown on top.
Yes, you can substitute honey with maple syrup or agave nectar in equal amounts for a different sweetener option.
Store the bread in an airtight container at room temperature for up to 3 days. You can also refrigerate it for up to a week or freeze it for longer storage.
A 9x5 inch (23x13 cm) loaf pan is recommended for baking this banana and raspberry bread.
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.
Nutrition per serving
10 ServingsCalories 340kcal
Protein 6g
Carbohydrates 72g
Fiber 1.84g
Sugar 60g
Fat 2.62g
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