Posted by Janet Harriett on Jun.11, 2010

©iStockphoto.com - Floortje

A small amount of sugar is necessary in quick breads to ensure a moist loaf, but this whole grain quick bread gets most of its sweetness from raisins. For the moistest bread and the richest banana flavor, use bananas that have turned brown.

Make this recipe vegan by increasing the mashed banana to 2 1/4 cups and omitting the egg and yogurt, while using a vegan granulated sweetener like beet sugar, date sugar or maple sugar instead of the raw sugar.

Oil-Free Banana Bread

1 1/2 cup whole wheat flour
1 1/2 tsp baking powder
1/4 tsp baking soda
1 tsp cinnamon
1 1/2 cups mashed ripe banana (about 3 large)
1 egg
3 Tbsp raw sugar
1/2 cup plain nonfat yogurt
3/4 cup raisins

Preheat the oven to 350F. Grease an 8×4 loaf pan.

Combine the flour, baking powder, baking soda and cinnamon in a medium bowl, forming a well in the center. Set aside.

Beat the egg well and add mashed banana, sugar and yogurt. Stir to combine and dissolve the sugar.

Add the banana mixture to the flour mixture. Stir just until the flour is moistened. Lumps are OK. Fold in the raisins.

Spread the batter in the prepared loaf pan. Bake 40-50 minutes, until a toothpick inserted in the center of the loaf comes out clean. Check loaf at 30 minutes, and if the bread is browning too fast, cover the pan with foil.

Variation: For banana muffins, prepare a 12-cup muffin tin by greasing or lining with paper muffin cups. Prepare batter as directed. Divide batter among muffin cups and bake 25-30 minutes. Check at 15 minutes.

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Posted under Desserts, Food, Nutrition & Recipes, Healthy Recipes.