low fat oatmeal banana bread

look at that cinnamon crumble topping

I’ve gone bananas. Literally.

This is my fifth banana bread this week {excluding banana bread granola }.

I am eating a super ripe, splotchy banana as I type this post on my computer (some people find the brown, spotty one gross, I find them utterly delicious).

This happy little banana bread is full of heart-healthy oats, fiber, cinnamon, and sweet bananas. It is a real banana bread — unlike some of the other “banana breads” I whipped up earlier this week. Although delicious, some of those bad boys were more like banana cakes, rather than wholesome, breakfast-worthy banana breads {I’m lookin’ at you cinnamon crumble banana “bread”!}.

This is the perfect thing to pop in the toaster and eat while wearing fuzzy socks and reminiscing on summer memories. Don’t forget a little pat of butter (hey, even healthy banana breads deserve a cozy bit of butter).

With love,

makes 1 loaf  of  10 slices, 4 points per slice
– 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
– 2 large eggs, beaten

-2  tablespoons applesauce
– 3 large bananas, ripe
– 1 cup uncooked old fashioned oats

– Kashi cinnamon crumble cereal

Preheat oven to 350°F.
 Grease and flour a loaf pan 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, eggs and applesauce and mix thoroughly.
Add the wet ingredients to the dry and mix well.  Batter will be fairly thick.
Pour batter into pan, sprinkle with cereal 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.

Adapted from Joy the Baker

low fat cinnamon peach banana bread

Another peach recipe! Woohoo! After reading about this, this, this, and my peachy ginger muffins — you are probably getting pretty tired of all of this peachy goodness. But a girl’s gotta do what a girl’s gotta do. And when she has a bounty of peaches on the counter, making this banana bread is what she’s gotta do. 
I was itching to make my favorite banana bread for the second time this week. Then I saw these sad little peaches rolling around on the counter — about to go bad. 
Thought process: I must save those peaches! … but I want banana bread. I could make a pound cake… Eh. No. I want banana bread {reaches for bananas}… aw but those peaches looks so sad. Heck, I’ll bake them into a banana bread. 
Now that is called innovation. 
What I love about this banana bread is it’s not overly sweet or cake-like — so it is perfect for breakfast.  The peaches add a nice, subtle, fruity flavor to this moist bread, and they look oh-so pretty on the top. They get all nice, brown and caramel-y after being sprinkled with cinnamon and brown sugar. 

The inside is super moist and flavorful with the addition of nonfat Greek yogurt and mashed bananas. Plus, this is a bread you can feel good about eating for breakfast. I had three slices this morning, drizzled with a little honey. You could even add some whole wheat flour to make it even more wholesome.

I cured my banana bread craving, and used up those sad little peaches. Talk about killing two birds with one stone!

With love, 
  • 1 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon, plus extra for dusting
  • 3 bananas mashed
  • 1 cup finely diced peaches (about 2 peaches), plus about 8-10 thin peach slices
  • 1/2 cup packed dark brown sugar, plus 2 tablespoons for topping
  • 2 tablespoons butter, browned or melted (I love browned)
  • 2 eggs
  • 1 teaspoon vanilla
  • 1/2 cup nonfat plain or vanilla greek yogurt
  1. Preheat oven to 350 degrees F. Grease a 9-inch loaf pan.
  2. In a medium mixing bowl, combine flour, baking soda, cinnamon and salt together and set aside.
  3. In a large mixing bowl, whisk together mashed
    bananas, butter, 1/2 cup brown sugar until well combined. Add vanilla
    and egg whites and whisk again until well combined. Whisk in diced
    peaches. Add in dry ingredients and yogurt alternatively, folding
    together well combined.
  4. Pour batter into loaf pan. Top with thinly
    sliced peaches and sprinkle 2 tablespoons of brown sugar over the top.
    Dust lightly with cinnamon. Bake for 60-70 minutes, or toothpick comes
    out almost clean in center.
  5. Cool for 10 minutes in pan, then remove from pan
    gently and transfer to wire rack. Cool completely. Cut into thick
    slices and enjoy!

From Ambitious Kitchen