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Low(er) Fat Banana Bread

  • 1 1/2 cups (210g) flour
  • 1 teaspoon baking powder, preferably aluminum free
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 cup (90g) light brown sugar
  • 1/4 cup (50g) granulated sugar
  • 1 large egg, at room temperature
  • 1 large egg white
  • 1 cup (250g) banana puree, made from very ripe bananas
  • 1/2 cup (120g) sour cream or plain yogurt, whole-milk or lowfat
  • 1 teaspoon vanilla extract
  • 1/2-3/4 cup (80-120g) chocolate chips
  • 1 1/2 tablespoons coarse 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.