• Cooking Time: 50
  • Servings:
  • Preparation Time:


I tweaked this from one of my mom's old recipes to make it nonfat.. I sometimes double it.

(It is only nonfat if you omit walnuts; if you use walnuts, it is still very low fat)

This is how I use up the leftover ripe bananas when I make banana pudding.


  • 1 1/2 c. all-purpose flour
  • 1 1/2 t. baking powder
  • 1/4 t. baking soda
  • 1/8 t. salt
  • 2 egg whites, slightly beaten
  • 2-3 mashed ripe bananas (1 c.)
  • 3/4 c. sugar
  • 3 T. unsweetened applesauce
  • 1/2 c. chopped walnuts (optional)


  • Preheat oven to 350 degrees.
  • Spray 8 x 4 x 2 loaf pan with Pam. Set aside.
  • In large mixing bowl, stir together flour, baking powder, baking soda, and salt.
  • In medium bowl mix egg whites, banana, sugar and applesauce. Blend well.
  • Add banana mixture to flour mixture. Stir until well combined. Pour into loaf pan.
  • Bake at 350 for 50 minutes.
  • Cool on wire rack for 10 minutes. Remove from pan. Cut into 16 slices.
  • ( I generally double this to make a thicker loaf. If you do that, it may take a few extra minutes to cook)

Categories: Bread  Fruit Bread 
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