Tuesday, November 19, 2013

Sweet Indulgences - Banana Date Bread Recipe {Low-Fat}

I tend to bake a lot of sweet breads as they are so quick to whip up and great for sharing with family and friends.  I also love their versatility in serving ... they are wonderful for breakfast, as a snack or dessert.  I was playing around in the kitchen this weekend and created this low-fat Banana Date Bread that turned out super moist and wonderfully sweet.  My husband gave it two thumbs up and it after giving one loaf to a dear friend, the remaining loaf was gone in a day!

Banana Date Bread {Low-Fat}
recipe by:  Laura Jolna
Prep Time:  15 min
Cook Time:  55 min
Makes:  Approx 2 loaves

  • 1 cup flour
  • 3/4 cup oat flour or finely ground oatmeal
  • 1/4 teaspoon salt
  • 1 teaspoon baking soda
  • 1-1/3 cups turbinado sugar
  • 1 cup ripe mashed bananas (2 large or 3 medium)
  • 2 egg, beaten
  • 1/4 cup canola oil
  • 1/4 cup low fat sour cream
  • 1 tsp vanilla extract
  • 1/3 cup water
  • 1 cup dates, chopped
  • 3/4 cup powdered sugar
  • 2 tsp water
  • 2-3 drops vanilla extract
  • Preheat oven to 350 degrees.
  • Whisk or sift together flour, oat flour, salt, & baking soda in a medium mixing bowl.  Set aside.
  • Using a Kitchenaid mixer or hand mixer, combine sugar, banana, eggs, oil, sour cream, vanilla extract & water;  mix well.  
  • Add flour mixture to wet mixture a little at a time and mix until well blended.
  • Stir in chopped dates.
  • Pour batter into two 8" bread loaf pans coated with canola oil spray.
  • Bake for 50-55 min or until toothpick comes out clean.
  • Cool on wire racks for 5 minutes;  remove from bread pans and cool completely.
  • For icing, mix together powdered sugar, water and vanilla extract drops in a small bowl with a wire whisk.  Refrigerate for 15 minutes or longer, depending upon how runny it is.  Drizzle on top of cooled bread loaves.  Enjoy!
  • You can sub the oat flour with regular flour if you don't have it on hand.
  • I highly recommend using turbinado sugar over white sugar in this recipe.  It adds a wonderful caramelized flavor and is heads above white sugar. 
  • Low-fat Greek yogurt or part-skim ricotta cheese can be substitued for the sour cream.  Be sure not to use low-fat ricotta!
  • I use the disposable 8" eco-foil or ez-foil bread pans and they make a HUGE difference in how the bread comes out.  With a larger, commercial pan, the edges of the bread tend to cook more quickly before the center is done and half the bread comes out tougher.  The key to evenly moist bread is using two of the smaller disposable pans.  And, I wash and reuse them so they are super economical and environmental friendly!
Don't miss my other sweet bread recipes from previous posts....

If you have the Paprika recipe app and would like to download the recipe, please email me and I'll send it to you in the correct format.
Have a Sweet Day!

Images via:  Bella Bella Vita

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