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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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
Directions
Step 1
Preheat your oven to 350°F (175°C). Lightly grease a 9x5-inch loaf pan or line it with parchment paper.
Step 2
In a large mixing bowl, mash the overripe bananas until smooth using a fork or potato masher.
Step 3
Add the yogurt, honey, vanilla extract, egg, and olive oil to the banana mixture, and whisk until well combined.
Step 4
In a separate bowl, combine the all-purpose flour, whole wheat flour, baking powder, baking soda, salt, and cinnamon (if using).
Step 5
Gradually add the dry ingredients into the wet ingredients, stirring just until combined. Avoid overmixing to keep the bread light and fluffy.
Step 6
Gently fold in the fresh raspberries, being careful not to crush them too much.
Step 7
Pour the batter into the prepared loaf pan, spreading it evenly.
Step 8
Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
Step 9
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.
Step 10
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
| Serving size | (1018.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1638.4 |
| Total Fat 28.0g | 0% |
| Saturated Fat 6.0g | 0% |
| Polyunsaturated Fat 2.0g | |
| Cholesterol 226.4mg | 0% |
| Sodium 2106.6mg | 0% |
| Total Carbohydrate 312.3g | 0% |
| Dietary Fiber 32.7g | 0% |
| Total Sugars 70.1g | |
| Protein 46.0g | 0% |
| Vitamin D 116.0IU | 0% |
| Calcium 358.0mg | 0% |
| Iron 13.8mg | 0% |
| Potassium 2622.9mg | 0% |
Source of Calories