Ingredients for Banana Raspberry Bread Low Fat
- Vegetable Oil Cooking Spray, for greasing pan
- 1 1/2 cups all-purpose flour
- 1/2 cup + 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups ripe bananas, mashed (about 3 medium)
- 1/4 cup skim milk
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 cup fresh or frozen raspberries
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How to Make Banana Raspberry Bread Low Fat
- Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
- In a large bowl, mash the bananas until mostly smooth. Add the sugar, eggs, and vanilla extract. Mix well.
- In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Do not overmix.
- Stir in the blueberries (or raspberries) using a spatula, being careful not to overmix.
- Pour the batter into the prepared loaf pan and spread evenly.
- Bake for 60-75 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
111g
Fat
1g
Carbs
20g
