Fat Free Almost Banana Bread
Discover the perfect guilt-free treat with this Fat Free Almost Banana Bread! Bursting with natural sweetness from ripe bananas and unsweetened applesauce, this recipe swaps out heavy oils and butter for a lighter, wholesome alternative. The addition of egg whites, a hint of vanilla, and optional honey creates a moist, tender loaf that’s packed with flavor but free of unnecessary fat. Warm notes of cinnamon elevate every bite, and optional add-ins like chopped nuts or raisins can give it a personal twist. Ready in just over an hour, this simple, one-bowl recipe is ideal for healthy breakfasts, snacks, or even dessert. Whether you're watching your waistline or simply looking for a delicious banana bread with a lighter spin, this fat-free banana bread checks all the boxes! Perfect for meal prepping, it stays fresh for days and tastes even better toasted with a drizzle of honey.
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Recipe Information
Ingredients
- 3 medium Ripe bananas
- 2 large Egg whites
- 0.5 cup Unsweetened applesauce
- 1 teaspoon Vanilla extract
- 2 tablespoons Honey (optional for sweetness)
- 1.75 cups All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 1 teaspoon Ground cinnamon
- 0.5 cup Chopped nuts or raisins (optional)
Instructions
Preheat your oven to 350°F (175°C). Lightly grease a 9x5-inch loaf pan or line it with parchment paper.
Peel the ripe bananas and mash them thoroughly in a large mixing bowl until smooth.
Add the egg whites, unsweetened applesauce, vanilla extract, and honey (if using) to the mashed bananas. Whisk well to combine.
In a separate bowl, sift together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Avoid overmixing, as this can make the bread dense.
If using optional chopped nuts or raisins, gently fold them into the batter.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 45–50 minutes, or until a toothpick inserted into the center comes out clean.
Remove from the oven and let the banana bread cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before slicing.
Serve and enjoy! Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Nutrition Facts
Calories |
1778 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.7 g | 57% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1790 mg | 78% | |
| Total Carbohydrate | 312.3 g | 114% | |
| Dietary Fiber | 24.9 g | 89% | |
| Total Sugars | 93.8 g | ||
| Protein | 46.5 g | 93% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 157 mg | 12% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 2065 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
