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Banana Bread The Lighter Way – Recipe

Trying to figure out what to do with all those ripe bananas? Food Nation Radio Network found out it IS possible to make banana bread without butter or oil and it comes out moist and delicious. I had a couple of ripe bananas sitting around, so I threw this together and crossed my fingers. It’s a keeper.


Ingredients (organic, if possible)

1 pat of butter
2 large ripe bananas
1/2 cup lowfat Greek yogurt
1/4 cup applesauce
1 large egg, beaten
1 tsp real vanilla extract
1 1/2 cups flour
1 tsp baking powder
1/4 tsp sea salt
1 tsp baking soda
1 cup sugar
1/2 tsp allspice

Preheat oven to 350 degrees F. Grease an 8 x 14 loaf pan with a pat of butter. In a medium bowl, mash bananas. Add yogurt, applesauce, beaten egg and vanilla. In a large bowl, add flour, baking powder, baking soda, sugar and allspice. Whisk the dry ingredients to combine. Stir wet ingredients with a fork until well combined. Add the wet ingredients to the large bowl with the dry ingredients. Stir with a wooden spoon, scraping the bottom of the bowl and sides. Try to do this without stirring too long or gluten will develop making your bread tough. Pour the mixture into the loaf pan and bake for about 50 minutes or until a toothpick in the center comes out nearly clean. (Mine took 52 minutes.) Allow to cool for ten minutes, run a knife around the edge of the bread and invert onto a rack. Enjoy.

Elizabeth Dougherty has been a food writer for over 10 years, attended culinary school and holds a Bachelor’s degree, Magna Cum Laude in Hospitality, Business and Labor Relations from NYIT. She has been a talk show host of nearly 200 episodes of Food Nation Radio which airs each Saturday morning at 8 on the Business Talk Radio Network (beginning June 1st 2013), Saturday afternoons at 4 on flagship WWBA AM820 News, and Sunday mornings at 8 on both  WAMT AM1190 News and WIXC AM1060 News. You can read her articles and hear previous shows on her podcast page on the Food Nation Radio Network website and on Facebook.

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