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Low Fat Oatmeal Banana Bread

April 27, 2009 by Joy the Baker 237 Comments

Low Fat Oatmeal Banana Bread

Not every morning in my life is filled with Chocolate Chip Buttermilk Pancakes and Chocolate Chocolate Chip Banana Bread… not when things like my ten year class reunion and bathing suit season loom just around the corner.  For real friends, those are two scary things.  At least I don’t have to go to my ten year reunion in my bathing suit.  Can you imagine the horror!?   Yea… so there’s always a silver lining.

I’d like to introduce you to Low Fat Oatmeal Banana Bread.  If this bread were one of your dear friends from high school, it would be that friend who wore old lady shoes because they were the most practical, and played the trombone, and was the super smart editor of the school newspaper.  This bread would be the friend that was super sensible, and sweet and just downright made you feel good about your day.

Go ahead, think of this Low Fat Oatmeal Banana Bread as your friend… and then it eat.  No, there’s nothing weird about that.

Low Fat Oatmeal Banana Bread

Low Fat Oatmeal Banana Bread

This bread is packed full of happy, heart-healthy oats, cinnamon spice and crazy ripe bananas.  It’s just the thing to throw together over the weekend, slice up, wrap individually, and freeze for breakfast for the entire week.  I just grab a slice from the freezer as I’m running out the door, and by the time I have a chance to eat it, it’s perfectly defrosted.  Of course the microwave and toaster oven work wonders too.

Low Fat Oatmeal Banana Bread

adapted from the Weight Watchers site

Print this Recipe!

makes 1 loaf  of  10 slices, 4 points per slice

– 1 1/4 cup all-purpose flour
– 1/2 cup packed brown sugar
– 1/2 tsp  salt
– 1/2 tsp baking soda
– 1/4 tsp baking powder
– 1/2 tsp cinnamon
– 3 tsp canola or walnut  oil
– 1 large egg, beaten
– 2 medium egg whites, beaten
– 3 large bananas, ripe
– 1 cup uncooked old fashioned oats

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

In a smaller bowl, mash bananas with a potato masher or fork. Add oil and whole egg and mix thoroughly.

Add the wet ingredients to the dry and mix well.  Batter will be fairly thick.

In a medium sized bowl, with an electric hand mixer, beat the egg whites until medium stiff peaks form.  Fold the egg whites into the batter in three additions.

Pour batter into pan and bake until top of loaf is firm to touch, 45 to 50 minutes. Remove from oven and allow to cool in pan for 5 minutes. Flip out and cool on a wire rack for another 10 minutes. Slice loaf into 10 equally sized slices.

Low Fat Oatmeal Banana Bread

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Reader Interactions

Comments

  1. Dani

    April 21, 2013 at 11:29 am

    Coconut flakes taste really good in there too. I am totally into Banana Coconut flavor since I tried it… if you find roasted sunflower oil… heavenly!

    Reply
  2. Norina

    April 15, 2013 at 9:24 pm

    Just baked this via a rice cooker–cause I don’t have an oven — an I’m totally enjoying every healthy yummy bite! super thanks for sharing your recipe, will try the rest of it :)) More Power!

    Reply
  3. Chelsea Gravelyn

    March 31, 2013 at 5:45 pm

    I opted for a less healthy variation and added walnuts and chocolate chips. It’s amazing! Really delicious!

    Reply
  4. Laurie

    December 18, 2012 at 4:49 pm

    I made this bread yesterday and it’s wonderful! What a unique recipe, I’ve never used whipped egg whites in a recipe for banana bread before but it gave it a nice lightness. I made a few small changes: I used whole wheat white flour, 2 tsp cinnamon, 1/2 tsp nutmeg, and added 1/4 cup of mini chocolate chips. The bread is delicious and my 9-year-old agrees. Mine was done in about 40 minutes. I blogged it here and gave a link back to this page and your site, because it’s awesome.

    Mine doesn’t seem dense or overmoist, the texture is just perfect. I’m sure it’s the whipped egg whites.

    Reply
  5. Marie

    November 23, 2012 at 1:06 am

    I made this with a splash of Cointreau and it is amazing! Although a bit dense. Will be gone by 24 hours.

    Reply
  6. Nathalie

    November 4, 2012 at 12:41 pm

    Came out well but I actually would have liked this to be a bit sweeter. Anyone? Just me? Wait this is supposed to be healthier banana bread? What? ;)

    …used applesauce instead of oil, baked about 40-45 min (not sure because I missed hearing the timer haha) and added a heaping 1/4 cup of walnuts, chopped. Probably would have added chocolate chips if we had had any in the house… that probably would have solved the sweet problem ;)

    Instead my solution is spreading it with a little bit of this: https://ilovepeanutbutter.com/cinnamonrasinswirl.html

    Reply
  7. Keleigh

    October 21, 2012 at 9:17 am

    In the oven:) I used 3 whole eggs as suggested above because I also added two scoops of whey protein so I needed the extra moisture, quick oats instead of old fashioned to hopefully avoid the “chewy” ness as mentioned above. I’m very excited, it smells a-mazing! I crave carbs after working out or doing cardio so hopefully this will be a healthy carb perfect for throwing in the gym bag! Thanks a bunch!

    Reply
  8. Sybil

    October 2, 2012 at 5:43 pm

    I LOVE this recipe! I make it at least once a month, and slice it up and freeze it so I can bring a slice to work for breakfast in the morning. I subbed applesauce for the oil, reduced the sugar a little and used 2 whole eggs (I hate wasting the yolks!). It still came out great. Love your site, thanks!

    Reply
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Trackbacks

  1. Low-Fat Pumpkin Banana Oat Bread and My First Mother's Day | says:
    May 13, 2013 at 6:35 am

    […] Low-fat Pumpkin Banana Oat Bread, adapted from Joy the Baker […]

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  2. BBB Week 6 & Race for the Cure « The Blonde In Black says:
    February 20, 2013 at 4:27 pm

    […] Low Fat Oatmeal Banana Bread: Made this this week because I hate throwing away bananas! […]

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  3. not your average banana bread « A peg leg Journey says:
    February 5, 2013 at 9:57 pm

    […] from these 1, 2, 3 […]

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  4. Using Up My Mushy Bananas « Nuts Over Oats says:
    December 5, 2012 at 4:59 pm

    […] with steel cut oats in baking, so I threw those in, and also made a few other adjustments to this recipe from Joy the Baker.  Basically I put in some whole wheat flour and coconut oil instead of the […]

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  5. banana oatmeal bread « from maine to montreal says:
    November 13, 2012 at 6:16 pm

    […] the basement walls are up. Cannot wait to give you a tour! In the meantime, I will share this quick recipe I snagged from Joy the Baker. Love her. Girl can cook and she’s hilarious. Win, […]

    Reply
  6. Sundays with Joy/Vegan Pumpkin Pecan Bread « * NerdyBaker * says:
    October 30, 2012 at 1:16 pm

    […] really loved it.  It reminded me of why I gravitated towards Joy’s blog to begin with-her AWESOME quick bread recipes.  A few slices pair perfectly with coffee in the morning.  This bread is […]

    Reply
  7. Low Fat Banana Bread « Lindsay Margaret says:
    September 20, 2012 at 8:00 am

    […] recipe from Joy the Baker […]

    Reply

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