Boredom Baking: Fat Free Banana Bread

I was desperate to cook something, anything yesterday, but I didn’t feel like going to the grocery store and I had only limited items in my larder. I had two rotting bananas sitting on the counter, so I thought I’d make banana bread, but when I looked for the rest of the ingredients, I was VERY limited. I didn’t have any yogurt (to replace the butter) and I only had egg beaters; no eggs. I could have gone to the store, but why bother? I’ll be going there this weekend anyway and it’s never pleasurable shopping, so I made do. I looked for recipes in my favorite go to baking cookbook, America’s Test Kitchen Family Baking Book, but didn’t have half the ingredients so I went online and searched for fat-free (euphemism for tasteless) banana bread. I found hundreds of really boring, flat recipes, so I synthesized a few and came up with this one. [Note: Since I didn’t want to use butter (remember, I’ve gained weight) and I had an apple in the refrigerator, I decided to make my own (sugar-free) applesauce. I peeled the apple, cut it up, and placed it in the microwave for one and a half minutes until it was soft enough to mash. I pulverized it with an immersion blender, which successfully mashed it up to the right consistency of applesauce. This was probably more work than would have been to go to the grocery store(or even than it was worth), but I have the luxury of time.]


  • 1 cup flour
  • 1/3 cup whole wheat flour
  • 1/2 cup sugar
  • 1 1/4 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. cinnamon
  • 2 egg whites
  • 1 cup mashed banana
  • 1/4 cup applesauce
  • 1/4 tsp. salt
  • 1/2 tsp. vanilla
  • about 1/8 cup walnuts, coarsely chopped
  • about 1 tbl. semi-sweet chocolate chips
Preheat oven to 350 degrees. Spray nonstick spray into one loaf pan, or two little one’s like I used. Place flours, baking soda, baking powder, cinnamon and salt into a bowl. Whisk to blend. Place bananas, apple sauce, sugar, vanilla, and eggs in a separate bowl and mix until well combined. Gradually combine the dry ingredients into the wet, until well combined. Fill the pan loaf or the two mini pan loaves with mixture. Add a sprinkling of chopped walnuts and chocolate chips to the top of loaf or loaves. Bake approximately 50-55 minutes, until browned on top. Check for doneness by testing with a toothpick.
I thought the banana bread was great, but maybe that was because I was so proud of myself for being so resourceful. Raj wasn’t impressed. You be the judge.

7 thoughts on “Boredom Baking: Fat Free Banana Bread

  1. I’m so excited that this was your next post because I have rotting bananas too! And plenty of time. However, I have real applesauce so mine won’t be as homemade as yours.

    1. Mine was only super homemade by laziness…actually though, I’m not sure I’d be able to find applesauce here. Who knows…
      Warning, you can’t blame me when people tell you it tastes fat free.

  2. Why wasn’t Raj impressed? Did it have that spongy texture of most low cal quick breads or in your opinion, did it taste like the regular stuff? Could I use all regular flour or do I need the whole wheat? Whole wheat scares me in baked goods other than rustic loaves.

  3. I can see all the good stuff I am missing. What with that anniversary dinner and now this marvel from food that is just about ready for your neighbors in the tents.. Raj has taste buds that are like a automatic gun, he knows when it is fully loaded.(butter and the extra’s) We are not starving here as Nicole is still providing us with all sorts of sweets and I think she is keeping score. You will be able to catch up when you return.. Keep on cooking and writing . I love it. JP aka Dad

  4. Well, I have 3 bananas on my counter that are either going into trying to make your bread or the trash; and I think making the bread is a much better idea!! Making it and taking it camping to Lassen National Park. :o)

    1. That would be the perfect use for the bread–to take it while you’re camping. That way no one will complain about the lack of FAT in it because they’ll be so appreciative of anything remotely sweet.

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