With chilly temps this weekend and two over-ripe bananas, it was the perfect time to bake banana bread. Of course, any time I have two over-ripe bananas is the perfect time to bake banana bread because it pains me to have to throw bananas out. I make this Lower Fat Banana Bread from Veganomicon all the time. It’s my favorite banana bread recipe, and it’s so moist and delicious you’d never know it’s lower fat. And, of course, it’s vegan. Sometimes I mix in walnuts, sometimes vegan chocolate chips. This time I added chocolate chips.
I usually slice the whole loaf and freeze individual slices so I don’t eat it all at once. The slices make a great pre- or post-run snack.
Lower Fat Banana Bread
Recipe from Veganomicon
- 2 large or 3 small very ripe bananas.
- 1/4 cup applesauce
- 1/4 cup canola oil
- 1/2 cup sugar
- 2 tbsp molasses
- 2 cups all-purpose flour
- 3/4 tsp baking soda
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 tsp salt
- 1/2 cup chopped walnuts, chocolate chips, or both (optional)
- Preheat the oven to 350F. Lightly grease a 9 x 5-inch loaf pan.
In a large mixing
bowl, mash the bananas really, really well. Add the sugar, applesauce,
oil, and molasses, and whisk briskly to incorporate.
- Sift in the flour, baking soda, spices, and salt. Use a wooden spoon to mix until the wet and dry ingredients are just combined. Fold in the chopped walnuts of chocolate chips if using.
Transfer the batter
to the prepared pan and bake for 45 to 50 minutes. (Mine is pretty much always done at 45 minutes.) The top should be
lightly browned and a knife inserted through the center should come out
- Remove from the oven and invert onto a cooling rack; flip the bread right side up and let cool.