In my experience, it’s rare to find the words “lowfat” and “moist” in the same recipe title. Most recipes for moist banana bread have a high proportion of fat - either shortening or butter. I tried this one because I had blueberries that needed to be used, but I’ve since made it into muffins without - and it’s fabulous!
Do you ever find yourself irritated that ALL the bananas on the counter turn dead ripe at the same time? (I'm sure it's a conspiracy to make you turn around and buy more bananas...) You would think they would work together and take turns - they are as hard to convince as my kids were! My daughter Aryn taught me to toss overripe bananas into the freezer - just leaving them in their skins. I was suspicious at first, but it really works. They thaw out quickly and it’s not hard to remove the skins.
You'll find the recipe, along with step-by-step photos - at: