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Smith's Banana Bread

Smith's Banana Bread

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Submitted by oldenughe

Smith’s banana bread is a fat-free whole wheat loaf with crushed pineapple, currants or apricots, fresh orange zest, and overripe bananas. A naturally sweet, dairy-free quickbread with no added sugar.

YIELD

16 servings

PREP

20 min

COOK

40 min

READY

60 min

Smith’s banana bread is a fat-free, sugar-free, dairy-free quickbread that somehow tastes nothing like the punishment that description implies. The recipe gets its sweetness entirely from fruit: two overripe bananas, an 8-ounce can of crushed pineapple in its own juice, and a half cup of currants or chopped dried apricots folded into a whole wheat batter.

The pineapple is the unexpected hero. Beyond sweetness, it brings tropical brightness and just enough acid to activate the baking soda properly without buttermilk. Most fat-free quickbreads taste flat and starchy. This one stays moist and aromatic because crushed pineapple keeps the crumb tender for days.

The finely grated zest of a fresh orange is the move that ties everything together. Without it, the loaf reads as worthy but plain. With it, the orange oil cuts through the fruit-heavy sweetness and pulls the bread into something that actually hits balanced notes.

Use genuinely overripe bananas. The recipe specifies them for a reason. Underripe bananas don’t have the sugar developed enough to compensate for skipping refined sugar entirely.

Pro Tips

  • Drain the crushed pineapple lightly. Too much pineapple juice makes the batter soupy.
  • Use the bananas, pineapple, and orange zest within a day of zesting. The aromatics fade fast.
  • Don’t overbake. Lean fat-free loaves dry out fast in the last 5 minutes. Test early with a toothpick.
  • Wrap and refrigerate after the first day. The flavors deepen overnight and the texture firms up nicely.

Variations

  • Add 1 teaspoon cinnamon and ¼ teaspoon ginger for spiced banana-pineapple bread.
  • Stir in ½ cup chopped walnuts for crunch and good fats.
  • Sub coconut milk for soy milk and add ¼ cup shredded coconut for a tropical version.

Ingredients

Into a mixing bowl
2 473
2 10
TEASPOONS ML BAKING POWDER
½ 2.5
TEASPOON ML BAKING SODA
1
X ORANGE ZEST
of one orange, finely grated, to taste *
½ 118
CUP ML CURRANT
dried or 1/2 cup chopped dried apricots
Into a blender/food processor
2 2
SMALL SMALL BANANAS
overripe
8 231.2
OUNCE ML/G PINEAPPLE, CANNED, CRUSHED
unsweetened
2 2
LARGE EACH EGG WHITE *
¼ 59
CUP ML SOY MILK

Directions

Mix the wet into the dry, stir until well mixed.

Pour into a prepared or nonstick loaf pan or mini loaf pans, bake at 350℉ (180℃) farenheit for about 40 minutes, test with a wooden pick.

Let stand for about 5 minutes, remove from pan, cool on a rack.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 50g (1.8 oz)
Amount per Serving
Calories 1130 5% from fat
 % Daily Value *
Total Fat 7g 10%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 319mg 13%
Total Carbohydrate 85g 85%
Dietary Fiber 37g 149%
Sugars g
Protein 76g
Vitamin A 13% Vitamin C 229%
Calcium 42% Iron 69%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 

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