low-fat banana bread

Ingredients:
(Makes 1 loaf)

2 large eggs
3/4 cup sugar
1 cup smashed ripe bananas (about 3 medium)
1/3 cup buttermilk
1 tablespoon vegetable oil
1 tablespoon vanilla extract
1 3/4 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

Preparation:

Preheat oven to 325A?F. Lightly grease 8 1/2x4 1/2x2 1/2-inch pan; dust with flour. Using electric mixer; beat eggs and sugar in large bowl until thick and light, about 5 minutes. Mix in smashed bananas, buttermilk, oil and vanilla. Sift flour, baking powder, baking soda and salt over mixture; beat until just blended. Transfer batter to prepared pan.

Bake bread until golden brown on top and tester inserted into center comes out clean, about 1 hour. Turn bread out onto rack and cool.

from here

low-fat pumpkin bread

ingredients:

2 cups sugar
2 cups canned pumpkin
1/2 cup canola oil
1/2 cup fat-free vanilla pudding
4 large egg whites
3 cups all-purpose flour (Note from Sarah: You could also use whole wheat)
2 teaspoons ground cinnamon (Another note from Sarah: I'd also add more spices, like cloves (just a pinch) and nutmeg)
1 1/4 teaspoons salt
1 teaspoon baking soda
1 cup semisweet chocolate chips (optional)
Cooking spray

Preparation:

Preheat oven to 350°. Combine first 5 ingredients in a large bowl, stirring well with a whisk. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, cinnamon, salt, and baking soda in a medium bowl, stirring well with a whisk. Add flour mixture to pumpkin mixture, stirring just until moist. Stir in chocolate chips, if using.Spoon batter into 2 (8 x 4-inch) loaf pans coated with cooking spray. Bake at 350° for 1 hour and 15 minutes or until a wooden pick inserted in the center comes out clean. Cool 10 minutes in pans on a wire rack, and remove from pans. Cool completely on wire rack.

from here