This does not taste fat-free.
It is so soft and buttery.
I’m trying really hard not to say “moist” because I know everyone hates that word!
This bread actually wasn’t supposed to be fat-free. In fact, I was quite upset upon discovering—midway through preparing the recipe—only about a teaspoon’s worth of coconut oil lingered in my sad little jar. (Note to self: gather all ingredients before starting to cook a recipe. Will I ever learn?)
Since I’d already begun, I wasn’t going to put the recipe on hold; my heart stomach was set on banana bread! Option one was to use olive oil. However, I worried the oil’s strong flavor might affect the taste of my not-yet-tested banana bread recipe.
Option two was to make a Single-Serving Banana Bread.
But I really wanted a whole loaf. And I also wanted a new recipe so I could post about it, which is always more exciting than when I post about a recipe I’ve already published. Many lovely bloggers and readers assured me, on Twitter, that fat-free would be fine. So I made a few changes and hoped for the best…
I never imagined the results would be so good!
For maximum enjoyment: Eat this for breakfast, while still in your pjs!
Pajama Banana Bread
(Makes 10-12 slices)
- 2 c spelt flour (or white, or Arrowhead Mills gf, etc.)
- 1 tsp baking soda
- 1/2 tsp cinnamon
- 3/4 tsp baking powder
- 3/4 tsp salt
- 1/3 c nondairy milk (or oil)
- 1 and 1/2 tsp pure vanilla extract
- 1/2 cup agave or maple syrup (Or, here’s a Sugar-Free Version.)
- 1 and 1/2 T lemon juice
- 1 stevia packet (or 1 T more agave or other sweetener)
- 1 and 2/3 c tightly-packed, mashed banana (measured after mashing)
- 1/3 cup berries of choice, or more banana (I actually used 1 full cup of sliced strawberries. The resulting bread was extremely gooey, but I loved it that way!)
Preheat oven to 350 F. Combine dry ingredients, and mix well. In a separate bowl, combine wet ingredients and mix into dry. (Mix by hand, and don’t overmix.) Pour into a greased loaf pan and cook for around 50 minutes. (Tip: If the top is cooked but the inside is still gooey, put tin foil over the top and continue to cook.)
After removing from the oven, let cool for ten minutes before slicing. After the first day, this bread is best stored in the fridge. Or cut into slices and freeze for later.
Nutrition Info at a Glance:
- 130 calories
- 0 grams of fat
- 0 mg cholesterol
- Fiber depends on the flour you use
Add around 20 extra calories for the Polka-Dot Banana Bread.
Questions of the Day:
Do you ever lower the fat in a recipe?
Or sub applesauce for the oil?
I know many people are conscious of fat, so I try to offer lower-fat options whenever possible in my recipes. Yet, my own diet is actually pretty high in fat. I think “fat” has gotten a bad name. It sounds so negative, and society likens it to the devil. But, especially if you’re young and healthy, cutting out healthy fats (such as oils and nuts) can wreak havoc on your organs, skin, and hair.
It’s one of my tips in this post: 3 Steps to Healthier Hair.
As for this particular banana bread? It really does taste wonderful on its own. However, my slice didn’t stay fat-free for long. I painted that baby in a nice, thick coat of peanut butter. It was delicious!
{ 171 comments… read them below or add one }
I frequently sub 1/4 cup of applesauce for an egg- it works really well and keeps breads and muffins especially moist (the word is sometimes unavoidable…).
LOL I actually like the word! Not as much as the word “gooey” though. That’s my favorite food word
.
Hmm I ALWAYS reduce or substitute fat in a recipe because of 2 reasons:
1. I really dislike the smell of oil and the trouble of washing oily dishes! (tons of soap needed!)
2. My diet outside of meals self-cooked (mostly dessert-meals) are very high in fat (the food prepared outside are really oily and unhealthy) so having lower-fat/fat-free homemade goodies kind of balances up everything!
On a side note, can the 1/3 cup berries/bananas extra be eliminated? (I have neither berries nor enough bananas!) Thanks.
It *might* be a little drier, but yes, they can definitely be omitted.
I sometimes sub applesauce for all or half of the oil, but I most certantly don’t have a low fat diet! I eat loads of peanut butter, always put oil on my salad and eat avocados whenever I can!
The reason why I try to healthify and lower the amounts of fats and sugar in baked goods is that I love them so much i know I’ll eat big amounts so I might as well try and make them less heavy! Plus, they make me less too-much-sugar-and-fat-kind-of-sick…does that make any sense?
I often substitue applesauce for oil but it depends on what. For cakes, usually that’s a special occasion and I like the consistency of oil better. Muffins, breads – those are fine with applesauce. I also like making brownies with yogurt.
Looks amazing!!! I like using both in recipes, heck I try every recipe really! Haha
Yummy!!!!!! I bet this tastes amazing!! Even if I do eat or make reduced fat food, I usually make up for it later w/ peanut butter! hahaha
Yum, girl! This looks awesome! I love the name, especially
.
“Pajama Banana Bread”, hahaha
I pretty much always substitute applesauce for oil or just reduce the amount of fat, but not because I hate fat (I love it!!!!!! Gives so much flavour, protects our organs, helps keep hair shiny and skin soft…), but simply because I don´t believe all that fat in baked good is necessary and I´d rather “save” some fat in baked goods, so I can have more pb in my oatmeal
To me, though, taste is king, and I was baking some pancakes this morning that just tasted bland without any fat, so I added coconut butter and they were so much better.
I absolutely HATE the word “moist!” My fiance teases me about it incessantly. And I always try to lower the fat in recipes. I’m not vegan, or even vegetarian, but I try to eat as healthy as possible, and that includes low-fat or fat-free chesses, yogurts, milks, etc., as well as low-fat cooking and baking. It doesn’t make sense NOT to!
i admit i am pretty afraid of fat, still. your blog has done wonders to help me in getting over this fear, but i still have a long way to go. katie, there was a time when i wouldn’t touch peanut butter AT ALL! now i can at least allow myself a little, and it’s all thanks to you. really, your blog has helped me so much!
Ditto this. I’m currently battling an eating disorder, and Katie’s blog has helped me to see food as something to be enjoyed, whereas previously I viewed it as the enemy. For the first time in a long while, I actually want to get healthy!
I used to completely be this way (would make sure I ate 10g or less a day) and now I realized for me it had a lot more to do with total calories than anything else. Now I focus on eating healthy, and if that means gobs of peanut butter and hoardes of avocados…I do it!! I’ve even recently started using butter and oils again.
You can get over it, I promise. I’m losing weight and eating as much fat as I want.
I have been seriously craving some banana bread! This look delicious!!!
I love the apple sauce sub trick – vegan baked goods can come up super dry and crumbly, and that’s one of my favorite ways to combat the dryness!
Haha can’t believe it’s taken you this long to get a banana bread recipe on your site!
MMmmmm…this looks so yummy! Everyone needs to have a good banana bread recipe in their arsenal!
I’m a big fat lover too, but that wouldn’t keep me from trying a fat free home made banana bread. Way to improvise!
I pay very little attention to fat and a lot more to sugar. I avoid “fat-free” foods, with the exception of plain greek yogurt. It seems like they are usually jammed full of sugar.
That being said- I go easy on butter and oil most of the time and often used mashed bananas, applesauce, pureed pumpkin, etc when baking.
But more importantly- how did the date go???
Mmmm I LOVE banana bread, and I’m so glad you’ve posted a recipe for it!! I know a CCK banana bread will be be better than any other
Haha I usually ADD fat to recipes! Peanut butter makes EVERYTHING better!
Yum! I love banana bread. I’m going to try some caramelized bananas instead of the sugar. Oh, Katie, I made your cookie dough dip, the sugar free version. When I saw the recipe, I thought, “Maybe instead of dates a caramelized banana would work.” It was perfect! I didn’t even need nut butter because the banana was so creamy and delicious. I made one batch with just the banana and chocolate chips, and the second batch with banana, peanut butter, and chocolate chips and they were both amazing!
Ooh I’d love to know how caramelized bananas would work in it. Did you see the sugar-free version? It uses dates as the sweetener. It’s pretty good!
Yep, I saw the date version! For some reason, dates freak me out haha! I literally have no idea why. The way so many people feel towards brussel sprouts is how I feel towards dates (and prunes). Actually, now that I think about it I don’t like any dried fruit…even raisins and banana chips! I know, I’m weird lol!
Oh Lauren! Definitely make an effort to get on the date (and PRUNE) bandwagon! Seriously..soooo good. Dates freaked me out a bit at first too—until I figured out how to actually cook with them. Also, there are different types of dates with different flavors (ex. Medjool are very caramel-y, Halawi are very sweet and super-gooey, and noor dates? Me no likely too much—they get kind of dry).
Here’s a tip to get into dates: I sprinkle on (or mix in if you can stand mashing them up..with a fork if only using one or two) cinnamon and cayenne—and then I usually put them in small heart-shaped molds because I’m dorky like that. They taste like a cinnamon gummy bear!
Also, I love love love prunes. I made a pretty healthy chocolate fondue recipe that used prune puree and ever since I was addicted. (This is the only recipe I have ever lost—sooo sad)! I think what turns people off to prunes is the texture. ***My solution? Keep them in the FRIDGE! They firm up quite nicely (also, the ones with potassium sorbate—a common preservative used on them…even in health food stores…tend to be too gooey. So look for prunes without any preservatives…and definitely keep in the fridge). ALSO, dip them in PEANUT BUTTER (or almond butter if that’s your thing)! SO ADDICTIVE, SO DELICIOUS! (I do this with dried black mission figs also!)
Hope this catapults you into date/prune love!
Fat is definitely good for you – but I do sub in applesauce when I’m trying to lower saturated fats like butter in recipes.
Btw, I voted for you today! Yay for a healthy dessert blog hopefully winning! And…how did the blind date go??
Thank you SO much!!
I will talk more about it tomorrow, but probably not a lot… because he and all my friends know about my blog!
I often use applesauce in place of some of the fat in gluten-free baking because it helps gives recipes a moister crumb. Your bread looks beautiful!
Katie, I noticed that your gf substitution suggestions recently have been arrowhead mills instead of Bob’s. It looks like their all-purpose blend is based on brown rice and potato starches (not beans), so I would love to try it if I can find it. But I was just curious whether you switched the recommendation based on general experience/suggestions or if it’s recipe-specific?
It’s actually because another blogger alerted me to the fact that Bob’s just made a HUGE donation to a company that tests on animals, which I’m not ok with. I did a little research and was sad to find out it was true.
But then I found the Arrowhead Mills gf mix, and I love how it is based on brown rice flour. I also often buy some of their other flours.
So… lol long answer! It’s not recipe specific.
Okay, thank you! Also, I almost can’t believe I didn’t hear about that; a simple google search brought up lots of blog material and a few official statements. I will be looking for Arrowhead Mills anyway
I will sometimes sub in applesauce in things like muffins, but not for brownies or cakes. I find it takes away from the gooey-ness too much. I sometimes use Smart Balance instead of butter and that works out really well for individual lava cakes.
I used to always reduce the amount of fat in a recipe, and I would never, ever bake with butter. Then, one day I realised… meh, fat makes everything taste better. And I realised, also, that fat doesn’t make us fat, especially if we eat it in moderation as we should eat everything. Now I bake usually with the oils or butter or fat called for in a recipe (I’ve never baked and never will bake with shortening, though; that is one thing I draw the line at) but drastically reduce the sugar or replace it with more natural sweeteners (maple syrup, honey, brown rice syrup, or stevia).
Fat free baked treats are nice when you want something light and just to nibble on, though – that much I can admit! Also good if you don’t want a heavy breakfast weighing you down or a heavy dinner.
I was just looking for a banana bread recipe yesterday… perfect timing! I need to make this STAT. Thank you for such a cozy-looking recipe
Sometimes I’ll sub applesauce, mashed banana, or pumpkin for oil, but it depends on the recipe. It works well for muffins and breads, but generally I like to add some sort of fat source to cakes, cupcakes, and cookies.
HOW WAS THE BLIND DATE?!
You are so right about healthy fats. I completely cut them out of my diet for almost a year while I was trying to loose weight and it caused me a lot of health problems! I’m trying to work them back in, but after becoming so calorie conscious, it can be hard! I find myself omitting fats in recipes all the time, but I need to stop! And this bread looks amazing, I’m definitely making it for my brother and sister in law this week!
I frequently sub in apple sauce for oil. Then I lower the sugar a bit too, since apple sauce lends a natural sweetness! I have bananas that are browning, I may just have to make banana bread!
oh my goodness katie. i can always count on you for the best recipes!
This recipe look amazing! I love banana bread and I will give this one a try!
Looks yummy… and everything tastes better in your PJs. There is a time and a place for fat free baking. I’m glad you spruced up your slice with some pb.
I eat a diet very high in fat and feel my best that way. It’s what keep me full, and my brain nourished, and my hair and skin looking their best. And saturated fats have been likened to worse than the devil, but I eat a lot of them because they are so beneficial for our cells and bodies!
While I don’t have a huge fat fear like some people, I actually have found that I really prefer applesauce over oil. And I don’t mind the word moist, that is exactly what I want in a baked good! And applesauce leads to that awesome texture. Yum!
moist is a fine word, i don’t understand why people hate it. probably tampon or pad ads got people’s minds twisted up. better than dry, which is the kiss of death for a baked good.
what is the white stuff on top? frosting or coconut butter (I know you are a fan). i need to make some of this as I just broke my tooth and need soft food.
It’s actually Earth Balance. But now that you mentioned it, I really need to try it with coconut butter! That sounds so good!
*Sending good thoughts to your poor tooth
*
I can’t wait to try this! Banana bread is my favorite for realzys.
I’ll sometimes sub applesauce for some fat in a recipe. I do like the taste of fat in recipes though, so I usualy won’t sub it all! Regardless, this looks great!
i dont have any maple syrup. could i use applesauce instead? or should i go out an by some?
I seriously doubt it. The maple syrup adds sweetness. You can sub agave or sugar for it, but not applesauce unless you don’t want your bread to be sweet at all. (Well, if you don’t want it sweet at all, then I guess yes, you can sub applesauce.)
This looks amazing! Usually, I’ll sub the fat in a recipe but sometimes it results in a gummy texture.
How was your date?!
That’s why I don’t like applesauce in baked goods, honestly. Gummy.
Pumpkin puree or mashed bananas are my favorites for most baked foods. Prune puree works super well replacing fat in chocolate ones!
I prefer to eat my fat in whole food form with all the vitamins, nutrients, fiber etc. those contain than in relatively empty form in extracted oils.
I’ve used almond or peanut butter in some recipes that call for a very small amount of oil, for instance, like Katie’s cookie pie! Mmmmmmmm… So good. And nut butter > oil any day of the week, IMO!
Hey, I have already baked with olive oil. The oil loses its strong taste when baked. So you might just give it a try.
The bread looks awesome though! Love your recipes and ideas!
Thanks for letting me know! Now I’m actually 1/2 wishing I’d tried it!
Ah, there is always a next chance. Since fat is a taste enhancer it is easy to bake with it. Baking good-tasting cakes/breads without it is a challenge as well. So, congrats
love healthy fats!! we eat a very high fat diet and love it. but everyone is different and we know some people can handle different things. but it is nice to have lower fat options from time to time
I still need to make banana bread this season!!!
I need to get my butt in gear and make some
Oh I bet the strawberries along with the bananas made this bread fabulous. And I bet your house smelled crazy good in the process. Yum!
When banana bread is done right, it’s…heaven sent. And moist. Yeah, I am getting over that word too. Sometimes things just…are. And that’s the best word for the job
Can’t wait to hear about the blind date!
Mmmm I’ve never tried making fat-free banana bread before!
But what’s wrong with “moist”?
sounds great. I would add the fat with some peanut or almond butter spread over a slice, my fav combo on bb bread.
This is a must try ASAP! …. I sub things allll the time! I’m not much of a rule follower
In vegan baking I have subbed applesauce A LOT!
Can’t wait to hear about the blind date either! And btw moist moist moist! Ha, I said it three times in a row. Hehe. I loooove that word because it describes the consistency in a perfect way. Have fun!
IM so glad to see a Banana recipe!! Not that I dont love pumpkin, but I need a little change. Your pics looks gorgeous as usual.
I used to be so scared of fat when I was more into my ED. Now, I love it! Also, cooking with oil works and tastes so much better than cooking spray! Some recipes I lower the fat in using applesauce or yogurt if the fat source is not very healthy. I have learned how essential fat is; the brain is primarily made of fat! Besides, no one can deny the health benefits of nuts, seeds, and other sources of mono-saturated fat. More peanut butter please!!!
I pretty much always sub applesauce for some or all of the oil. I just don’t need a lot of fat in my diet. It goes straight to my butt.
I have only followed you for a week, and you are awesome! I am a vegan for many reasons (family history, animals, and allergies being the main reasons), and I am also a health nut. Being 20 and going to an online college at home, I can eat what I want without caffeteria issues (Idid go to a college for one fall quarter last year. Food problems abounded!). You’re recipes look and sound yummy! I could tell you more about myself (I feel your thinness pains; I was an anorexic), but I will stop here. Hope to chat more, and taste your yum-yums!
—Kit-Kat
PS: My REAL name is Katie. I just like to use my family nick-name lots! :~)
Hi Katie!
I just wanted to say…I really love your blog. I am a dietetic internship student getting a master’s degree in nutrition. I enjoy baking healthy things that I know are not stripped of fat and other needed nutrients. Fat is an essential key to our diet…without it, we would not be able to absorb fat soluble vitamins or maintain a functioning immune system. One of my biggest annoyances is when the media (as always) tries to portray false notions about nutrition. It is such an ongoing and constantly changing field…but one thing that is SOLID is that we need ALL of the macro and micronutrients in our diets to sustain a healthy life. Thank you for counteracting the media’s poor representation of nutrition!
Aww thanks, Melissa!
I’m glad I’m not the only one who is so annoyed by the media! I definitely try to stress–whenever I can–the importance of eating fats (and *gasp* carbs!!!). Plus, 1200 calorie diet plans sound like a recipe for disaster… it’s not that they wouldn’t maybe be beneficial to some people who need to lose weight, but those magazines throw out ideas like that, hinting that it’s a good idea to go on such a diet for the general public! Some of what they suggest is not only irresponsible journalism, it’s downright dangerous.
I hate that fat’s gotten a bad rap. I love my nut butters, coconut oil, and avocado!
And this looks amazing
I have a tortured relationship with fats. That is, my stomach is tortured by them – I mean, my favorite thing EVER is a french fry, but then I’ll have pain. So I try to sneak in olive oil when I can. Absolutely right about high sugar / low fat food. I’d rather make my own oatmeal then eat a mix with tons of added sugar. At least I know how much I’m adding.
[How ever the date went, remember that it's just one date and not a harbinger of anything. I like to tell my friends to give every guy who isn't clearly an insane loser at least two chances. The dull guy might be stiff on the first date, and loosen up on the second one. One never knows!]
This looks amazing, can’t wait to try it!
You never told us about your blind date though!
I made blueberry banana bread the other day and I am seriously addicted. Long-time reader, first-time commenter, by the way.:)
Hi Leah!!
*Waves like a crazy girl*
I will reduce the fat in recipes if I feel it is not needed for taste. I can generally get away with subbing apple sauce for half the oil in quick breads like these without noticing. HOWEVER I don’t do it if it affects the taste. But I figure if I can’t taste the difference, why eat that extra oil? I do eat plenty of whole fats, i.e. nuts, avocado, etc. I am just somewhat conservative with processed fats like oils.
BTW your pics are always amazing!
I thought you were going to tell us about your blind date. I hope it went well.
I have 3 ripe bananas in my fridge. I am so making this soon!
Made this for breaky this morning! Fresh out the oven and yes, I ate it in my PJ’s
It was great! I used raspberries and agave (scaled down the agave a tad, cant remember the exact amount). I still found it a tiny bit on the too sweet side but my mum and little brother thought it was amazing! (Nothing is ever too sweet for my type 1 diabetic brother lol but this made a great treat for him
Thanks Katie, another winner in my house!
Aww I’m so excited you already made it!
You are like a vegan-baking genius.
Just made this gluten free. (1 cup pancke mix, 1/4 cup soy flour and 3/4 cup oat flour)
I cut back the bakng powder to 1/2 tsp (because of the pre-mixed pancake flour)
Added some milled flax seeds and walnuts so it became no longer “fat free”
Eliminated stevia, and for the berries, I microwaved 1/3cup of blueberries for 30 seconds and folded in. the result was soooo great and gooey! It really did need to bake longer for the combo I used, BUT……….. I was too impatient to cover the top with foil and sit desperately waiting at the oven door any longer!!
Haha that was my problem too! I wanted to take the gosh-darned thing out of the oven after only 20 minutes!
I know right! It smells so amazing when its baking. My dad kept “hinting” around about when it would be done, but I kinda at the whole loaf myself yesterday…..opps!!
Sometimes I’ll sub applesauce or yogurt in a recipe not necessarily to lower fat per se, but more to reduce the Calories so I can eat a bigger slice:)
I don’t think anyone else has gone there, so I just have to say … Bananas in pajamas are coming down the stairs! Bananas in pajamas are coming down in pairs!
LOL that was exactly my thought when I wrote the post. I never actually saw the show, but those darn commercials always got the jingle stuck in my head!
Bananas in Pajamas! (Remember that show?!?! The song stays in your head FOREVER)
I *always* lower the fat in recipes. I used to use applesauce but the kiddo I nanny for can’t eat apples…along with bananas (and rice!) for that matter..boo!) So, banana bread is out (although I made a far out chocolate (chip!) zucchini bread that she thoroughly enjoyed—as did I!) as is applesauce to replace oil. I sometimes use banana—but with banana bread that is out. ha ha. I saw an interesting tidbit about using chia seeds I believe (perhaps that was an egg substitute in baked goods but I am pretty sure it was oil. I will search through my crazily large cooking tips file and post when I find it).
Anyways, I typically go oil-free to lower the cals. However, I also grew up in the fat-phobic 80s and when I first started going to a nutritionist (at the age of 7..oh man!) I was told to count fat grams. I guess that mindset still hasn’t left me (although I usually advise others to eat fat…go figure!)—particularly since oil adds soooo many calories.
I was about to start adding more oils into my diet but now I am actually rethinking this. I did the Engine 2 program at Whole Foods and have been researching low-fat, raw, vegan principles and I have to say that I am not sold on oils separated from the food they come from (i.e. olive oil, coconut oil, etc.) being a good thing. Hmm…so much conflicting health info out there. Makes a girl’s head spin! I guess I always go back to: Whatever works for you…or whatever you’re comfortable with. Every *body* is different and some people might do well with oils and some might not (prime example: when I did add in extra fats (avocados, nuts, etc.) fairly recently my skin got CRAZY DRY! I am *still* battling tons of dry patches of skin (literally peeling off..ewww!) And I NEVER had problems with my skin (AT ALL!) on a super-low fat diet.
Can’t wait to make that banana bread! I have quite a few bananas sitting in my fridge/freezer (69 cents for organic bananas! RAD!)
@radioactivegan: I totally didn’t see your post—Bananas in Pajamas was the *first* thing I thought of when I saw this post!
I never actually saw the show, but those darn commercials always got the jingle stuck in my head!
I do use applesauce instead of oil occasionally. Especially in things like quick breads and muffins. This banana bread sounds great!
I completely agree with you about fat – not scared at all! More cautious of sugar and chemicals!
I’ve found that either applesauce OR non-fat yogurt works really well as a butter/oil/shortening replacement. And everything tastes great!!
Dont know if ouve mentioned it yet but…HOW WAS YOUR DATE???
you’ve*
I love banana bread and your version looks so tasty!
I love using applesauce in place of oil…especially in baked goods like breads! YUMMY!
I’m a little late the banana bread party, but I wanted to add a comment about fat, oil, etc.
Whenever I think I can, and sometimes when I think I can’t, I sub out the oil. I’ve used all kinds of things as a sub – applesauce, of course, banana (when I don’t mind the flavor), prune puree (works great for dense goodies), and my new favorite – pumpkin! I’ve been putting pumpkin puree in just about everything, and the result has been the richest, moistest (ew! ha ha ha) muffins/cupcakes/quickbreads/biscuits ever!
I do like to sub applesauce for oil or butter in recipes, but not always. Sometimes I do want the fat in there. Love this recipe – banana bread is the BEST! I just made a pretty great zucchini bread and threw a little bit of everything in there – including bananas…and wheatgrass!
Check it out: http://skinnyfatgirls.com/2011/10/10/zucchini-and-friends-bread/
Keep it up, Katie! I can’t get enough of these healthy dessert recipes!
Looks yummy!! If I make this, I would definitely add the coconut oil, and eat with peanut/almond butter or pure butter (sorry, not vegan). I truly believe that fat-free is UNhealthy, because we need natural fats in every meal – unless you eat, like, an apple – so keep on advocating those good fats!
Mmm agreed. And there’s no better way to eat an apple than slathered in pb
.
Oh my gosh, I LOVE your recipes, because they offer those low fat/healthy substitutions, and because it’s really nice to be able to eat sweet, decadent tasting treats like you offer, every single day, without extra fat and calories…just as part of your daily, healthy deliciousness
that being said – i love fats, like salmon and coconut butter and almond butter and dark chocolate, of course! 
eat heaps of them, because they are so good for you <3 I cannot wait to bake this! Thank you for all the time and effort and energy you put into your beautiful blog! xyx
PS: I mostly love your recipes for sweet and baked treats (for daily consumption)
because they are vegan – it’s hard to find dairy free baking, or without butter and eggs, and yours are all amazing and tick all my boxes! <3 xyx
Thoughts on subbing sugar for the stevia and agave as I’m a poor student, how should I change the quantity of liquid?
Thanks!
I’m thinking you could omit both the agave and stevia, using 2/3c sugar instead. And just leave the liquid as-is. If you try it, I’d love to know how it turns out!
Made a gluten-free version of this bread last night. After I got it in the oven I realized I totally forgot the baking powder, but it still turned out great. It didn’t rise much, but it had a great texture and a great flavor!
Oooh, sounds amazing! I do miss greek yogurt and am looking forward to sampling a coconut version! I’m already subscribed by email and “like” you on Facebook.
Thanks, Katie!
Ohh I have been wanting to make banana bread something recently and this looks delicious! Can’t wait to try it!!
I love banana bread and so a fat-free version is even better!
Your photos always look gorgeous
Nothing better than fat-free decadence to power you up! Fats are wonderful but too many can totally slow you down, so even though I’m not about losing weight at this point in my health journey, I do tend to feel sluggish after eating to many and always appreciate a good fat-free recipe.
MORE IMPORTANTLY, how did your blind date GOOO?? What the heck, it must have been okay, I mean you are going on a second one. Tell us these things and then don’t give us any of the juice….
Also I wanted to say I’ve been making your oh my gosh spaghetti squash…OH MY GOSH. That is all I’ve got to say right now. If you come up with another AWESOME SQUASH RECIPE HAPPINESS WILL ENSUE!!! YOU ARE WONDERFUL LADY!!!
Take care, happiness, and love
This bread will be eaten in all kind of outfits around here. Good idea to mix berries in it. I like that yours turned out gooey- I have to try that.
hi katie! i am a new reader and you have me sitting here drooling! i think you should check out Sunbutter. it tastes just like peanut butter (if not better) but there are no nuts, for all of your readers who have nut allergies. it is really delis, has the same consistency of peanut butter, and it also comes with sunflower seeds for some variety! check it out everyone loves it!
I keep meaning to buy that, so I can try it! Thanks for the reminder!
We also started using coconut crystals as a sweetener. I think it comes as a syrup too. The crystals are really good, not to sweet. They taste kind of like brown sugar. They are low glycemic.
P.S. I’m 12!
I’m so not one to sub in applesauce in place of oil/butter in a recipe. It just doesn’t taste the same, and we do need a significant amount of fat in our diet for healthy hair/skin/nails, to lubricate our joints, to properly metabolize & absorb certain vitamins, and for our brains (which are virtually all fat). Now don’t get me wrong – this isn’t a licence to eat butter or coconut oil by the pound, and there are definitely certain fats/oils that are better for you than others. But it can be a slippery slope to eliminate one of the major macronutrients from one’s diet.
Hey katie! I just found your blog via pinterest and it is exactly what I have been looking for!! I have really gotten into food blogs in the last year and even recently created my own. It is mostly for my friends who live here in Central Asia, where I live. I work overseas as a volunteer and have been trying to find a healthy blog with lots of delicious recipes and easy ingredients and different ingredient options as well, since we can’t get all the same things here. Anyhow, I am excited to start using your blog more!
I’m so glad you found me!
When I bake (oh, it seems like such a long time ago!) I always sub applesauce for 1/2 of the fat content. I prefer to save my fat intake for meals – low fat cream cheese, peanut butter (or PB2), an egg, etc.
I have to eat a low fat diet for my heart, so low-fat baking is always the way I go!
Mmm, Im going to be making this today since we have one banana left and it is completely ripe and I think it would be perfect! Sounds like it would go great with my tea in the afternoon! My aunt is always drinking coffee in the afternoon so I thought this would be a nice treat for her as well.
I think I’ll be making this for my parents’ 45th anniversary dinner tomorrow night! If I want to use coconut oil instead of making it fat free, what ingredient do I substitute it for and how much? I can’t wait to try this!
Made this today into 3 mini loaves. Sooooooooo good! I was out of lemons so I used apple cider vinegar and it turned out great! Thanks for sharing another great recipe!
Oh man this was so amazing! Warmed with some coconut butter…to die for! I love my fats so i never bake fat free but i thought i’d trust you and man was i right to do so…SO…for lack of a better word…here i go…MOIST! Ah!
Haha it really is the only word you can use, right?
(I actually like the word… me and no one else in the blogworld, it seems. Oh well.)
I love the word moist! Moist makes me think of yummy gooey brownies (or banana bread
)
I almost always try to lower the fat and sugar in recipes, most times with success. I do watch fat and sugar content so I can enjoy it where it really counts. Mmmm, almond butter, peanut butter, chocolate, etc. I love baked goods so I try to keep them as healthy as I can so I can indulge frequently without feeling too guilty.
I just made this banana bread with a few changes and it came out delicious. I only had 1 cup of spelt flour so I used 1/2 cup each of oat flour and buckwheat flour. I didn’t have any berries and my husband definitely would not eat it if it had chunks of banana in it so I added in a 1/2 cup dark chocolate chunks, yum. I also clicked on the link to the sugar free version and decided to use about 5 blended dates instead of agave. I must say I was a little concerned about the amount of lemon juice the recipe called for but it came out awesome!! Thanks, Leslie.
This was sooooo yummy! I made one larger loaf and one mini chocolate chip loaf. delicious!
Yum! This banana bread is SO tasty! Just a small word of advice, it will probably bake better if you put it in a 9 x 9 pan. I put mine in a loaf pan and the bottom half is pretty gooey still. I baked it for 30 minutes uncovered and 60 additional minutes covered with foil. This was in attempt to “un-goo” it and dare I say even dry it out a bit. But who cares about the texture so much, its all about the taste!
Just realized I left out the lemon juice, probably better since it would have just been more liquid. Curious if it altered the taste at all…
Katie, your website is a god sent! I am the skinniest fat kid I know and being on a sugar free low carb “undiet” (I call it a meal plan), I was devastated that I couldn’t enjoy sweets anymore. But after finding your Chocolate Chip Cookie Dough recipe, I was hooked and always knew there was a Skinny Fat Kid Angel somewhere!
<3
Hmm, it shouldn’t take that long! Maybe it’s an altitude/weather thing, or an oven issue. (Or maybe a difference in flours?) But I absolutely love your idea of putting it in a pan… maybe with some icing? It’d be like banana cake!
(Also, the lemon juice is actually important because it interacts with the other ingredients and helps the loaf rise. But lol, you’re right: taste matters more than looks/texture!)
Just made this and it came out really well! I used a little applesauce instead of berries and the stevia, and added a flax egg so it would rise even more. It came out great! Bringing it to Bible study tonight and I’m sure no one will know that it is vegan
Oooh I hope they like it!!
BANANA BREAD!!!
I love you Katie.
Hi Katie,
. What’s funny is that I’ve been increasingly interested in trying to find ‘cheat treats’ – things that taste delicious but aren’t all that naughty. I’ve been experimenting with things like stevia, buckwheat flour etc and your blog fits in perfectly!! Gives me a much clearer idea of how to use these ingredients and a whole bunch of delicious treats to make! So thank you for creating this great blog.
I’m pretty new to your blog. You started following my Tasty Treats page on Pinterest a little while back … which is pretty funny because they aren’t at all healthy
I made the banana bread tonight. Yummy! The true test – I didn’t tell my fiance’ that it was healthy and he went back for seconds not noticing any difference
Kim
Hi Katie!
. Funny thing is, I’ve been increasingly interested in finding ‘cheat treats’ – meals and desserts that taste delicious but aren’t that naughty. I’ve been experimenting with things like Stevia and spelt flour etc. So it’s been good getting to know how I can use some of these ingredients.
First of all, I LOVE your blog! I first discovered it when you started following my Tasty Treats page on Pinterest – which is pretty funny as there’s pretty much nothing healthy on there
I made your banana bread tonight. Delicious! True test – my fiance’ went back for seconds and didn’t even notice that it was a whole heap healthier that usual.
Thank you for creating this amazing blog, I will be sure to check in regularly.
Kim
Hi Kim! I can see your comments
. Can you still not see them? I think, for some reason, comments on my site sometimes take a few minutes to appear… I have no idea why this is, because I don’t moderate comments. In any case, I’m so excited you made the banana bread!
Chocolate hugs,
Katie
Yes, I can see it now
. Ooops. Now I feel a bit like a crazy person after writing practically the same comment 3 times!
Kim
Oh no worries!! It’s MY issue… a lot of people actually end up leaving multiple comments on my posts, probably for the same reason as you! I wish I knew more about technology so I could figure out what’s wrong and how to fix it.
The moment the weather changed I had a craving for banana bread! When I discovered my flatmate had never heard of banana bread (she’s from Tunisia) I knew I had to make it! But since I’ve been on a health kick (trying to eat healthier after months of traveling) I decided to search for a healthier alternative to my mom’s recipe.
I stumbled across your website, and to make this story a little shorter I’m eating your banana bread right now and I absolutely love it!!!! My flatmate does as well! I had to make a couple of minor alterations (certain ingredients are hard to come by in Spain), but it turned out perfect! I also added walnuts because I love the texture they add! I can’t wait to try your other recipes (once I get a blender or mixer)!!!!!
Are these calories per slice?
i was wondering that as wel
yes
I have a problem… I don’t have agave,stevia, honey,and maple syrup…what should i substitute? can i substitute with plain sugar syrup?? I really want to make this….thank you!
Sorry, I’m not sure! I’ve only tried it with agave/maple. I don’t know that I’ve ever used sugar syrup for anything… but it sounds like it’s a liquid sweetener, so I *think* it could work. If you do try it, I hope it works out!!
Hi Katie, I stumbled on your blog while searching for a healthy banana bread recipe.
Am I glad I found your blog! Your banana bread turned out superbly and I cannot wait to try other inspiring, yummy looking recipes of yours.
Thanks and keep up the good work!
Awww Angie, that makes me so happy!
Hi Katie! I just found your blog, signed up for your emails, and just recently took this Fat Free banana bread out of the oven! It is so delicious! I actually used Gluten Free flour and it worked great! I am going to continue to try these recipes! Thanks for being awesome!!
I generally only eat bananas when they are just turning yellow and really only a half at a time because I find them to be too filling, so I always end up with icky brown bananas and feel really sad when I have to throw them away. But today, I didn’t have to! I saw my spotted bananas and immediately came to your blog to search for a recipe to try. I had a banana and a half, equal to 3/4 of a cupish mashed, so I essentially cut the recipe in half and instead of a loaf, made banana bread muffins….in my silicone mickey mouse muffin pan of course! It made six mickeys and I threw in blueberries, increased the cinnamon, and skipped the lemon juice (didn’t have any :/) and baked for 15ish minutes. The results were heavenly. They were gooey and thick…SO. GOOD. I only ate a little bite with a little schmear of pb because I wasn’t actually hungry, more stress baking than anything, but the taste was delicious. I’m excited to try a whole one for breakfast in the morning! I was so impressed by how “soft and buttery” these were considering they’re fat free! Thanks so much
Aww Mickey Mouse muffins?! Too cute! I will have to look for that pan… although goodness knows I don’t need another baking gadget. But maybe you’ve inspired me to break out my very-old Bugs Bunny waffle iron
.
I live about 30 minutes from Disney and a friend bought it for me as an early Christmas present when we were there! I love it! There’s a matching cake pan….I’d imagine you can order them online though
Bugs bunny waffle iron?! Sounds like we need to have a classic animated character shaped food cooking party!
I made this last night, the taste is very good but it was very very dry… im thinking maybe u could add applesauce or more milk?? anyone have suggestions. I followed the recipe exact. Tastes good though!
Hi Megan,
Are you sure you didn’t accidentally (unknowingly) mis-measure an ingredient? The bread should be VERY moist, and none of the other commenters have reported dryness so I don’t think the recipe needs to be altered. Maybe try cooking it for a shorter amount of time?
Megan,
I just read your comment (on another post) that you used whole-wheat flour for this recipe. The recipe doesn’t call for whole-wheat flour.
hi katie
I’ve tried a few of your recipes and am going to try the banana bread on sat. Could I ask you something about it?
1. I love the idea of berries – but how come there aren’t berry bites visible? Did you microwave / mash it before mixing in?
2. Why aren’t there berries in polka dot banana bread? It’s such a creative thought!!
3. There are both baking soda and baking powder in the recipe. In my old banana bread recipe, there’s only baking soda. Is it a must for both?
It’d be great if you can help
) Thanks!!
There actually ARE strawberries in this bread that’s photographed! I guess not enough to show up well? And yes, you need both ingredients.
I only had one brown banana, so I added some applesauce to make up for it.I am so happy with the results! The only difference I noticed was a shorter cooking time of about 38 minutes. Such a healthy alternative to other banana bread recipes. And in my opinion, even more delicious! Thanks so much for this amazing site!
Hello Katie,
I’m French (but I live in the USA for a year) and really interested in trying one of your recipes, but I wonder what the T (in “1 T more agave”) means and the same thing for the c (in “1/3 c nondairy milk” for example) because I’m lost, aha
Thanks!
T is tablespoon (15g agave) and c is cup (240g milk of choice)
Thanks you so much!
So I did it today and… wow, yummy! With raspberries and some chocolate chips. But I wonder how many slices you had with that recipe? and are the 130 calories for 1 slice? Thanks again, you’re so great
How long should I cook them if I wanted to make muffins?
Sorry, I don’t know… I’ve only made doughnuts. But it also depends on the size muffins you wish to make.
I have one baking in the oven right now! Would it be bad to eat half the batter uncooked? I was very tempted, it was so delicious! Can’t wait to try the actual bread!
You can definitely eat the batter… no raw egg!
Is the nutritional info per slice or for the loaf?
MAde these for a pre-easter brunch today.. A big hit! Used honey for the sweetener and 2 large strawberries. Yum!
Hi Katie,
I’m new to this whole “healthy” baking thing…well actually baking in general, so I’m really trying to start off on the right foot and go healthy! Since I don’t know much about all that goes into it, I was needless to say, “overwhelmed” when I walked into the baking isle at my local Publix (I also looked around at Whole Foods, but that made me even more confused)! I know white flour (or all-purpose) is not suppose to be good for you, so I am looking for alternatives. I’ve heard about almond flour (noticed it was pretty pricey), and also saw brown rice flour. Are both of these substitutes to all-purpose/white flour or do I have to add in something else to them if I use them as the flours in your recipes? Also- spelt- is that healthy and where do you find it? Thanks so much! Excited to follow some of your recipes and start baking!!!
Sorry, I’ve never used almond flour or brown rice flour and don’t think you can sub them on a 1-1 ratio for ap flour! But I buy spelt flour (arrowhead mills) at Whole Foods or my regular grocery store in the flour aisle, and yes it’s whole-grain
.
I made these with almond meal (from trader joes). The ratio was one cup gluten free baking mix and one cup almond meal. The almond meal can be substituted for up to 50% of the volume of flour called for in baking recipes, much more than that will result in your baked good not holding well together. I have used this ratio many times and it has been amazing!! The almond meal adds a nice texture and moisture!
Hey there Katie…I noticed some other people have asked this but is the 130 calories for the entire loaf or just one slice? Thanks! I made this last weekend and it was a huge hit with my family! I plan to make it again (and again, and again, and again).
=)
slice
It makes a regular-sized loaf, not a mini loaf.
I have been overweight my whole life. I am trying to eat healthier now, but still really crave the baked goods. Thank you so much !!!
I just found you and I’m so glad I did. This recipe was delicious. I added raspberries and white chocolate chips since I was making it for dessert. Well, it was intended for dessert. My husband ate several slices before dinner!
This questions actually refers to the sugar-free version linked on this page. I made it last night and it has a very strong salty taste. Might it be the 2 tsp of baking powder? The number seemed high compared to the amount of baking soda and salt. Of course, I just covered up the salty taste with banana peanut butter!
Sorry, I don’t actually know, since the sugar-free version is my friend’s recipe. I’ll email her, though!
So I made this for mothers day. Ate probably half of the loaf myself. Is that bad?
lol!
is this sweet? i would like a sweet almost cake like banana bread
I’ve made this twice since I found your blog (only about a month ago) and loved it both times. The first was made with extra banana and the second with blueberries. I’ll definitely keep making it.
This is now my go-to recipe for banana bread. It yields GREAT results. More power to it that its fat free! I don’t even like bananas but this is ah-maze-zing. Thanks for sharing!
PS: I featured this recipe on my blog, here: http://dimplesinthekitchen.blogspot.com/2012/05/fat-free-banana-bread.html
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