LOW FAT BANANA BREAD

These days I have been buying bananas regularly as bananas is high with potassium which is good for regulating  the sodium level  in our body. Too much sodium affects the level of blood pressure.

Today, I baked this banana bread using a muffin tray which shortens the baking time by half  if it is baked in a loaf tin.  Looks like an energy saving tip, hehehe! which I discovered.

This recipe  is adapted from Stephanie of Joy Of Baking with some modifications to the ingredients such as substituting a portion of the brown sugar with jaggery sugar.  Maybe is for this reason, the muffin shaped banana bread looks a little darker than usual.  Anyway, it is okay to me.

The banana bread is soft, moist and of course aromatic with cinnamon and vanilla essence.  Can’t wait to let it cool completely before I tried a piece while still warm, hmmm… it is awesome.

Really, didn’t expect the bread to be that good, so much difference from store bought.  There is no overly strong scent of banana essence, non-greasy and the sweetness is just perfect.  This recipe is a keeper and I wouldn’t mind baking this bread often.

Ingredients

[makes 6 large size muffin shape banana bread 

or 10cm x 20 cm greased loaf tin]

Dry Ingredients [ sifted and mix together]

130 gm plain flour + 65 gm wholemeal flour

1 tsp baking powder + 1/2 tsp cinnamon powder + ¼ tsp salt

45 gm dark chocolate chips

Wet Ingredients 1 [mash and mix together]

3 medium size bananas or 2 large bananas – peeled and mash with a fork

120 ml plain yoghurt

1 tsp baking soda

Wet Ingredients 2 [whisk together]

1 large egg 

60 gm brown sugar + 60 gm jaggery sugar [gula merah]

60 ml corn oil

1 tsp vanilla essence

1. Sift and combine dry ingredients in a mixing bowl.  Set aside.
2. Mash bananas in a bowl, mix in plain yoghurt and baking soda.  Mix till well combined.
3. Whisk  wet ingredients 2 until sugar dissolves and blend well.
4. Combine the mashed banana mixture with egg mixture lightly with a spatula.
5. Pour it into the dry ingredients.  Mix lightly until well incorporated.  The batter is thick.
6. Scoop into prepared muffin tray until 80% full.
7. Bake in preheated oven at 180 degrees C for 15-20 minute.  Test with a skewer before removing to cool  on wire rack.