Low Fat and Delicious Banana Raspberry Bread
Delight in the wholesome goodness of this Low Fat and Delicious Banana Raspberry Bread, a guilt-free indulgence that combines rich overripe bananas and bursts of fresh raspberries for a naturally sweet and tangy flavor. Made with a blend of all-purpose and whole wheat flour, this quick bread is lightened up with low-fat yogurt and a touch of honey, offering a healthier alternative without sacrificing moistness or flavor. A hint of cinnamon adds a warm, aromatic twist, while the olive oil and single egg bring just the right amount of richness. Perfect for breakfast, a snack, or dessert, this easy-to-make banana raspberry bread bakes to golden perfection in under an hour and is ideal for meal prepping or sharing with loved ones. Enjoy it plain or pair it with your favorite spreads for an extra layer of indulgence.
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Recipe Information
Ingredients
- 3 large Overripe bananas
- 1 cup Fresh raspberries
- 1.5 cups All-purpose flour
- 0.5 cup Whole wheat flour
- 1.5 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 0.5 teaspoon Cinnamon (optional)
- 0.5 cup Low-fat plain yogurt
- 0.25 cup Honey
- 1 teaspoon Vanilla extract
- 1 large Egg
- 1 tablespoon Olive oil or vegetable oil
Instructions
Preheat your oven to 350°F (175°C). Lightly grease a 9x5-inch loaf pan or line it with parchment paper.
In a large mixing bowl, mash the overripe bananas until smooth using a fork or potato masher.
Add the yogurt, honey, vanilla extract, egg, and olive oil to the banana mixture, and whisk until well combined.
In a separate bowl, combine the all-purpose flour, whole wheat flour, baking powder, baking soda, salt, and cinnamon (if using).
Gradually add the dry ingredients into the wet ingredients, stirring just until combined. Avoid overmixing to keep the bread light and fluffy.
Gently fold in the fresh raspberries, being careful not to crush them too much.
Pour the batter into the prepared loaf pan, spreading it evenly.
Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
Remove from the oven and let the bread cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before slicing.
Serve the banana raspberry bread as is or with a dollop of yogurt or a smear of nut butter for an extra treat!
Nutrition Facts
Calories |
1638 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.0 g | 36% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 226 mg | 75% | |
| Sodium | 2107 mg | 92% | |
| Total Carbohydrate | 312.3 g | 114% | |
| Dietary Fiber | 32.7 g | 117% | |
| Total Sugars | 70.1 g | ||
| Protein | 46.0 g | 92% | |
| Vitamin D | 2.9 mcg | 15% | |
| Calcium | 358 mg | 28% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 2623 mg | 56% | |
*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.
