Baking was always a dream for me. Something which I thought very difficult and not very accessible to me. When I was in college, we bought a microwave oven at home. I was very happy that I could try the cake recipe from the catalog book that accompanied the oven. I remember baking a chocolate cake for the first time in that oven and peeking through the oven door every 5 minutes to see if the cake had risen. It was an exciting event and we were very proud that we baked a cake at home. When I look back on those days, it feels really lovely and funny.
My initial experience with baking was limited to that one chocolate cake. My childhood was mostly revolved around my studies and I was not into much baking. But when I started many years later, I realized that I enjoy every step that goes in to the baking process starting from measuring the ingredients till the tasting. Even now,while I bake, I feel the same level of enthusiasm and excitement that I experienced on my first bake.
What I am trying to to tell you is that this banana bread was one of my first baked goods which I bake very often till date. So when I started food blogging, I wanted to share this recipe because it is a no fail recipe and very easy to mix just with a hand whisk. Whenever there is an over ripened banana in my kitchen counter, my hubby tells “Lets bake banana bread”. None of us are fans of over ripened bananas but when it turns to a bread or cake or muffins, we are all for it. When we go on long trips, I pack this banana bread always as a quick breakfast or as a mid time snack.
I have baked this low fat banana bread many number of times and it is always a big hit. This is slightly adapted from the low fat banana bread from Joy of baking. My version of banana bread uses equal proportion of wheat flour and all purpose flour along with oil and yogurt instead of butter which makes it a low fat option and more healthy, but still ensures the same flavor and texture of a usual banana bread. You may enjoy it as a morning breakfast or as an afternoon snack.
Please read the tips section also before you start. Try it and let me know your feedback.
- Mashed banana 1 cup (240 ml)
- Baking soda 1 tsp
- Plain yogurt ½ cup (120 ml)
- Vegetable oil ¼ cup (60 ml)
- Light brown sugar ¾ cup (165 gm)
- 1 large egg or 2 large egg whites
- Vanilla extract 1 tsp
- All purpose flour ¾ cup (100 gm)
- Wheat flour/Atta ¾ cup (100 gm)
- Baking powder 1 tsp
- Salt ¼ tsp
- Ground cinnamon ½ tsp (optional)
- Preheat oven to 325-degree Fahrenheit (165-degree Celsius), 10 minutes before baking. Place the rack in the center of the oven. Grease a 9 x5 inch loaf pan with vegetable oil or nonstick vegetable spray.
- In a bowl, mix the mashed banana, yogurt and baking soda and let it sit until you prepare the rest of the batter.
- In another bowl, whisk together oil, sugar, egg or egg whites and vanilla extract.
- In another large bowl, mix together the flours, baking powder, and salt.
- Combine the banana mixture with the oil mixture and stir well.
- Add this combined mixture to the flour mixture and stir until all the ingredients are moistened. Do not over mix the batter.
- Pour the batter in to the prepared pan and bake for 45-50 minutes or until a toothpick inserted in to the center comes out clean.
- Remove the bread from the loaf pan and allow it to cool.
- I used 3 small Chiquita bananas for baking this banana bread. You can use robusta too.
- Do not over mix the batter in step 6. Over mixing makes the bread very hard and chewy.
- I did not use ground cinnamon that is used in the original recipe. You may use it as per your liking.
- You may add ¼ to ½ cup of chopped nuts like walnuts/cashews/chocolate chips to the batter for an added crunch.
- Depending on the pan size and oven temperature baking time may slightly vary. Once a toothpick comes out clean the bread is ready to come out of the oven.
- You may use vegetable oil/canola oil/corn oil/sunflower oil to bake this bread.
- This bread stays fresh in room temperature for around 3 to 4 days or refrigerate it for longer use.