Low Fat Banana Bread

Christmas is just around the corner! It just so happens to be my favourite holiday and I have been waiting for weeks, if not months. Most of the christmas decorations are already but we have yet to buy a tree. The only thing that is keeping me from full on excitement is my finals but oh well.

Since the holidays are upon us, I decided to try low fat banana bread. Confused? No, it is not part of my holiday baking but because I have so much butter and chocolate ahead of me I thought it would be best to keep something mildly healthy on hand. It also helped that I had more than my fair share of exceedingly overripe bananas! They may look nasty but they are the absolute best for baking. So go eat some low fat banana bread and let the holiday baking begin.

Low Fat Banana Bread
Adapted from here
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

Grease and flour a loaf pan(I used a 9" x 5" one) 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(I added the brown sugar in this mix). Add the wet ingredients to the dry and mix well. The 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.