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Tuesday, May 3, 2011

Snack Day - Low Fat Oatmeal Banana Bread



Yes people, it's snack day again but I am tired of muffins. I really wanted to make scones and send in a jar of vanilla strawberry jam that I bought at the Toronto Bakes for Japan sale but Little Shack doesn't really like scones. It's ME who really likes scones so since it's his snack day, not mine, I switched gears and began searching for some sort of loaf to bake. With absolutely no intention of going out of my way to make something low fat,  stumbled across this recipe and it looked perfect. I have been craving oatmeal something or other, it was not overly sweet and I was intrigued by the whole whipping the egg whites thing.

I sliced the heel off of the still warm loaf before sending it off with the kid to take to school just to make sure it was going to taste as good as it looks and it certainly does. I would think this would be delicious with whole wheat flour and with the addition of nuts, some chocolate chips or even a bit of orange juice and zest. I will definitely make this again.


Low Fat Banana Bread
adapted from Joy the Baker

1 1/4 cup all purpose flour
1/2 cup packed brown sugar
1/2 tsp baking soda
1/4 tsp baking powder
1/2 tsp cinnamon
1 cup instant rolled oats
1 tbls canola oil
2 tbls greek  yogurt
1 large egg, beaten
2 medium egg whites, beaten
3 large ripe bananas
4 tsp apple sauce
extra oats for sprinkling on top of the loaf

Preheat the oven to 350F
Grease and flour a loaf pan and set aside. In a large bowl, stir together dry ingredients right through to the oats.

In a smaller bowl, mash the bananas with a potato masher. Add the oil, the apple sauce, the yogurt and the whole egg and mix thoroughly.

Add the wet ingredients to the dry and mix well - batter is really thick and still partially dry at this point so don't panic.

In another medium bowl, beat the egg whites to medium stiff peaks with a hand mixer and fold them into the batter.

Pour the batter into  your prepared loaf pan, sprinkle a few tbls of oats over the top and bake until the top is firm to the touch, 45 - 50 minutes (mine baked for 50 minutes).Take it out of the oven and let it cool in the pan for 5 minutes before flipping it out onto a rack for another 10 minutes.