Low Fat Banana Nut Bread
Gina's Weight Watcher Recipes
Servings: 26 slices (2 loaves) • Bake Time: 60 minutes
Calories: 129.2 • Fat: 4.4 g • Carbs: 20.6 • Protein: 2.8 • Fiber: 1.4 g • Points: 3 ww pts
Without Nuts:
Calories: 106.1 • Fat: 2.1 g • Carbs: 20.2 • Protein: 2.3 • Fiber: 1.2 g • Points: 2 ww pts

7 ripe medium bananas, mashed
1/2 cup unsweetened apple sauce
2-1/2 cups unbleached all purpose flour
1-1/2 tsp baking soda
1/2 tsp salt
4 tbsp butter, softened
1 cup light brown sugar
4 large egg whites
1 tsp vanilla extract
3 oz (3/4) chopped walnuts
pam baking spray




Preheat oven to 325°. Grease two 9x5 inch loaf pans with baking spray.
In a medium bowl, combine flour, baking soda and salt with a wire whisk. Set aside.
In a large bowl cream butter and sugar with an electric mixer. Add egg whites, bananas, apple sauce and vanilla, and beat at medium speed until thick. Scrape down sides of the bowl.
Add flour mixture and walnuts, then blend at low speed until combined. Do not over mix.
Pour batter into loaf pans and bake on the center rack for 60 minutes, or until a toothpick inserted in the center comes out clean.
Let the pan cool at least 20 minutes, bread should be room temperature before slicing

(From Gina)
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I wanted to makeover my favorite Banana Nut Bread recipe without changing the taste or texture of the original recipe that I love. I was so impressed with the results, it came out moist and dense, just like my original recipe. To lighten the original recipe, I replaced eggs with egg whites, replaced 2/3 of the butter with apple sauce and reduced the sugar. Make sure your bananas are very ripe. I honestly would never know this was a low point banana nut bread if I wasn't told. If you eliminate the walnuts, each piece is 2 pts