Low Calorie, Low Fat Banana Walnut Bread

I'm a runner, and my breakfast before any long run or long-distance race is a bagel with peanut butter and a banana. So, I buy a bunch of bananas. My husband had found a recipe for banana bread that calls for two bananas. So, I let two of the remaining bananas from the bunch get overripe, and then I used them to make banana bread.

I'm not skilled at baking, so I'm generally hesitant to make a smart swap for baking, as it's more of a science than an art. However, I researched ratios for substitution and attempted to apply them. The first batch was too dense. That meant I would need more baking powder and some more moisture or acid. So, I experimented with it and landed on the recipe that is available here. It reduces calories, fat, cholesterol, and sugar, while maintaining the same taste as the original.

You can eat this banana bread plain or with some margarine or yogurt butter. Alternatively, you could use it for French toast made with an egg substitute and sugar-free syrup, or for a sweet-savory breakfast sandwich topped with an egg substitute patty and turkey bacon, chicken sausage, and low-fat cheese.

If you don't like walnuts or want to reduce the calories and fat even further, you can omit them. Alternatively, if you'd like, you can switch to another nut - make sure to check the nutritional information before using it.

Try it out and let me know what you think!

This recipe is available for $4. If you like what you see, you can subscribe to the Smart Swaps community for $9.99/month or $99.99/year for access to all current and future Smart Swap recipes.