Wednesday, 5 August 2015

A snack with reduced sugar, reduced fat and lots of veggie power

Toasted slices of bottle gourd loaf
Today, I took my favourite recipe for banana bread and changed almost everything in it.
I drastically cut down the sugar and fat, replaced eggs with bananas, and bananas (from the original recipe) with grated bottle gourd (yes, really).

What I ended up with was a dense, moist loaf with the consistency of a light bread pudding. It tasted rich (which it had no business to, considering that I had halved the quantities  of fat and sugar) and amazing with a dab of butter (no prick of conscience there, since we had a low-fat loaf)!

Here's the recipe for this eggless, reduced sugar, reduced-fat loaf with oodles of veggie power!


1 1/2 cups of flour
1 1/2 cups of peeled and grated bottle gourd
2 medium sized overripe bananas, mashed
1 tsp ground cinnamon
1/2 tsp vanilla essence
1/4 tsp salt
1 1/2 tsp baking powder
3/8 cups of sugar (halfway between the quarter and half cup mark)
1/4 cup butter, melted (I melted the butter AFTER I had measured it)


Whisk everything together and pour into a 9x5 inch loaf pan.
Bake at 180ÂșC for 50 minutes.