Almost No Fat Banana Bread

    1 hour 5 mins

    This treat is surprisingly moist and has a wonderful flavour. It's also a great way to use up over-ripe bananas. For a variation, you can add dry fruits or raisins.

    918 people made this

    Serves: 12 

    • 200g plain flour
    • 140g caster sugar
    • 1 1/4 teaspoons baking powder
    • 1/2 teaspoon bicarbonate of soda
    • 1/2 teaspoon ground cinnamon
    • 2 egg whites
    • 3 bananas, mashed
    • 4 tablespoons apple purée or sauce

    Prep:10min  ›  Cook:55min  ›  Ready in:1hr5min 

    1. Preheat oven to 180 C. Lightly grease a 20x10cm (8x4 in) loaf tin.
    2. In a large bowl, stir together flour, sugar, baking powder, bicarbonate of soda and cinnamon. Add egg whites, bananas and apple purée; stir just until combined. Pour batter into prepared tin.
    3. Bake in preheated oven for 50 to 55 minutes, until a fork inserted into centre of loaf comes out clean. Turn out onto wire rack and allow to cool before slicing.


    If your bananas are already black but you can't use them right away, simply pop them in the freezer. Defrost the bananas whenever you're ready to bake!

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    Reviews and Ratings
    Global ratings:

    Reviews in English (812)


    I followed the advice of other users and changed the recipe in the following ways: I only used 1/2 cup sugar, I added 1/2 teaspoon nutmeg, I used one whole egg instead of 2 whites (I only had one egg), I used 3 bananas instead of two and 1/3 cup applesauce, added 1tsp vanilla extract and 1tsp almond extract, and 1/4 tsp. salt. I also added 1/4 cup chopped nuts. It tastes great, and I didnt get a rubbery crust at all, as some people did. It's easy enough that I'll definitely be making it for my next school bake sale, which I don't often do, since I usually have way too much homework  -  27 Aug 2003  (Review from Allrecipes US | Canada)


    i also wanted to give it 4.5 stars. it's a good recipe to start with but after reading countless reviews on things that should be added, i decided to heed their warning. i mixed the dry ingredients in a separate bowl than the 'wet'(apple sauce, bananas, sugar, egg whites) ingredients. and i added 1/2 tsp. salt to the dry mixture and 1 tsp vanilla to the wet mixture. then i mixed the dry ingredients into the wet gradually till moistened, followed by walnuts(they complement the banana flavor so well!). another nice touch is to top the batter in the pan with a mix of brown sugar and a little water. it gives the crust a sweet crunch. anyway, it smelled so good while it was baking that my roommates couldn't even wait till the bread cooled before they scarfed it down. hope this helped. sorry it was so long.  -  02 May 2003  (Review from Allrecipes US | Canada)


    This is great. I couldnt find my banana bread recipe so i tried this one. It will be the recipe i use for now on! My guess is that the people who have chewy or heavy bread are stirring too much, and the people with not enough flavor are using bananas that are not ripe enough. The nastier they look the better they are for bread!  -  11 Jun 2002  (Review from Allrecipes US | Canada)