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Low(er) Fat Banana Bread

  • 1 1/2cups (210g)flour
  • 1teaspoonbaking powder,preferably aluminum free
  • 1/2teaspoonbaking soda
  • 1/2teaspoonsalt
  • 1teaspoonground cinnamon
  • 1/2cup (90g)light brown sugar
  • 1/4cup (50g)granulated sugar
  • 1largeegg,at room temperature
  • 1largeegg white
  • 1cup (250g)banana puree,made from very ripe bananas
  • 1/2cup (120g)sour cream or plain yogurt,whole-milk or lowfat
  • 1teaspoonvanilla extract
  • 1/2-3/4cup (80-120g)chocolate chips
  • 1 1/2tablespoonscoarse sugar,such as turbinado (optional)
  • Preheat the oven to 350ºF (180ºC.) Butter a 9-inch (23cm) loaf pan and line the bottom with a sheet of parchment paper.
  • In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and sugars. Make a well in the center of the dry ingredients and add the egg, egg white, banana puree, sour cream or yogurt, and vanilla. Stir not too vigorously with a spatula until the ingredients are almost completely incorporated (don't overmix), then fold in the chocolate chips.
  • Scrape the batter into the prepared loaf pan. Sprinkle the sugar evenly over the top and bake until a toothpick inserted into the center comes out relatively clean, with just a few crumbs sticking to it, about 45 minutes. Remove the cake from the oven and let cool on a wire rack.

Notes

Storage: The cake will keep up to 5 days at room temperature, if well-wrapped. It can be frozen for up to 3 months.
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