Buckwheat Yogurt Banana Bread Guilt Free Food
BUCKWHEAT-YOGURT BANANA BREAD (GUILT-FREE)
I came up with this recipe to use up some extra bananas and yogurt, but since I live alone, eating a whole banana bread to myself is... well... pure gluttony. So, to my great pleasure, there is no willpower needed here! I am very proud of how it came out. It is very moist and the buckwheat gives it a nice flavour. If you are used to regular store-bought over-sweetened cakes, I recommend you increase the amount of sugar in the recipe or, you can use these tricks: use over-ripened bananas (they are sweeter), use sweetened applesauce and/or vanilla yogurt instead of plain.
Provided by Geniale Genie
Categories Quick Breads
Time 55m
Yield 20 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F.
- In a bowl, cream the applesauce and the margarine with the sugar. Add eggs, one at a time, mixing between each addition. Add bananas.***.
- In another bowl, sift flours with baking soda, baking powder, and salt.
- Add to previous preparation, alternating with the yogurt. Stir just to to mix.
- Pour into a greased 9 x 13 cake pan and bake 40 minutes or until a toothpick comes out clean.
- ***If you have a stand mixer, set it on a high speed and let it run while you do the next step.
Nutrition Facts : Calories 109.3, Fat 3.5, SaturatedFat 0.9, Cholesterol 22.7, Sodium 188.5, Carbohydrate 17.8, Fiber 1.1, Sugar 7.2, Protein 2.6
GUILT-FREE BANANA BREAD
Please try this recipe and provide reviews! Adapted from America's Test Kitchen's "Best Light Recipe" Cookbook. I bring this bread into work all the time. No one can tell the difference between it and its full fat/full calorie mates. The best part is: it works with just about everything you have in your pantry or fridge. Well, assuming everyone keeps plain yogurt around! Enjoy!
Provided by OnoMeansDelicious
Categories Quick Breads
Time 1h10m
Yield 1 loaf, 10 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Generously grease a 9" loaf pan with cooking spray or butter.
- In a large bowl, combine flour, 1/4 c sugar, baking powder, baking soda and salt. Set aside.
- In a medium bowl, mash bananas and mix in vanilla and yogurt. Set aside. (Sorry guys, you'll need a total of three bowls for this. It's worth it!).
- With your stand mixer or in yet another bowl, beat together remaining sugar (1/2 cup) and softened butter for about 3 minutes until "light and fluffy". Add eggs, one at a time.
- Turn the mixer to low and add a third of the banana mixture. Let mix until just combined. Add half of the dry ingredients. Continue alternating until all the ingredients are combined, scraping down sides if necessary. Try not to overmix.
- Pour batter into prepared loaf pan and bake for about 55 minutes or until a skewer comes out clean.The book claims using this recipe above each serving (1 loaf divided by 10 slices) is 240 calories. That's compared to a standard banana bread recipe at 320. I usually cut the slices in half again which makes each piece only 120 calories. Not bad for a morning or evening snack.
Nutrition Facts : Calories 234.3, Fat 5.2, SaturatedFat 2.8, Cholesterol 48, Sodium 329.7, Carbohydrate 43, Fiber 1.6, Sugar 20, Protein 4.7
BUCKWHEAT BANANA CAKE WITH YOGURT-ESPRESSO FROSTING
Earthy, nutrient-rich whole grain flours give this classic banana loaf cake recipe some added personality.
Provided by Chris Morocco
Categories Bon Appétit Bread Banana Whole Wheat Healthy Breakfast Cream Cheese Yogurt Coffee Cake Dessert Brunch Potluck
Yield 8 servings
Number Of Ingredients 19
Steps:
- Cake:
- Preheat oven to 350°F. Coat an 8 1/2x4 1/2" loaf pan with nonstick spray, then line with parchment, letting it hang over on both of the longer sides. Whisk whole wheat flour, buckwheat flour, cinnamon, salt, baking soda, and baking powder in a medium bowl.
- Mash bananas and brown sugar in a large bowl until virtually no lumps of banana remain and brown sugar is dissolved. Mix in eggs, oil, and sour cream. Add dry ingredients and mix in with a rubber spatula. Scrape batter into prepared pan and smooth top.
- Bake cake until the top springs back when gently pressed and a tester inserted into the center comes out clean, 55-65 minutes. Transfer pan to a wire rack and let cake cool in pan 30 minutes. Turn out cake onto rack and let cool completely.
- Frosting and assembly:
- Whisk cream cheese, yogurt, and salt in a large bowl until no lumps remain. Sift powdered sugar through a fine-mesh sieve into bowl and whisk vigorously to combine, then stir in espresso powder.
- Do Ahead
- Cake can be baked 4 days ahead. Store airtight at room temperature. Frosting can be made 3 days ahead. Cover and chill.
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