I’m going to come clean. I have a weird, blog-crush/girl-crush on Joy the Baker. I honestly haven’t wanted to introduce you to her, because once you start perusing her site you’ll never want to leave. It’s one of my favorite, go-to, baking blog sites. And she’s cute and funny. Swoon.
I’ve made a few things from her blog, and they’ve always turned out better than expected. And unlike most of her recipes, this one is practically good for you. I’ve made my fair share of banana breads over the years, but most of them are sugar-laden cakes disguised in a loaf form. This one actually tastes good, and it’s only 4 Weight Watchers points per slice. I don’t know what that means, but I’m pretty sure that’s good.
And while I’m making confessions, I guess I’ll share the fact that I have an entire shelf of brown bananas in my freezer. It’s where good bananas go to die. And then are reincarnated as baked goods.
Low Fat Banana Bread (from Joy the Baker)
1 1/4 cup all-purpose 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
1/2 tsp nutmeg
3 tsp canola or walnut oil
1 large egg, beaten
2 medium egg whites, beaten
3 large bananas, ripe
1 cup uncooked old fashioned oats
Preheat oven to 350°F. Grease and flour a loaf pan and set aside. In a large bowl, stir together dry ingredients including the oats, nutmeg and cinnamon.
In a smaller bowl, mash bananas with a potato masher or fork. Add oil and whole egg, egg whites and mix thoroughly.
Add the wet ingredients to the dry and mix well. Batter will be fairly thick.
Pour batter into pan and bake until top of loaf is firm to touch, 45 to 50 minutes. Remove from oven and allow to cool in pan for 5 minutes. Flip out and cool on a wire rack for another 10 minutes. Slice loaf into 10 equally sized slices.