While looking through Allrecipes I found a low fat version of Banana Bread. Of course...I had to try it.
1/3 cup skim milk
1 tsp lemon juice
1 3/4 cups whole wheat flour
1/2 cup unsweetened cocoa powder
2 tsp baking powder
1/2 tsp baking soda
1 tsp ground cinnamon
1 tsp ground nutmeg
1/2 tsp salt
2 large eggs
3/4 cup white sugar
3 ripe bananas, mashed
1 Tbsp canola oil
1 tsp vanilla extract
Preheat oven to 375 F (190 C). Lightly spray a 9x5 inch loaf pan or 16 muffin cups with cooking spray. Stir the skim milk and lemon juice together in a glass measuring cup; let stand until curdled, about 30 minutes. Whisk together the whole wheat flour, cocoa powder, baking powder, baking soda, cinnamon, nutmeg and salt; set aside.
Beat the eggs and sugar together with an electric mixer until smooth. Mix in the mashed bananas, the milk mixture, canola oil and vanilla extract. Stir in the flour mixture just until all ingredients are moistened. Pour the batter into the prepared pan or muffin cups.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour for a loaf, or 30 minutes for muffins. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.
I found that by the 40 minute mark it was ready to come out of the oven.
Verdict: Low fat - yup. Flavour - not nearly as great as regular banana bread - it definitely needed some fat added to it to give it some moisture. I found it on the dry side although not so dry that it was inedible. I don't think it would be something I'd ever take to a pot luck .
I know it defeats the whole purpose but I just had to add butter to it and then it was pretty ok.