In the past month I decided to make different types of banana bread, particularly some with a lot of fat and some without almost any. My first loaf called for a stick of butter, 3/4 sugar...it was delicious. For the second loaf I made an almost fat free version, the only fat it called for was a bit of canola oil and buttermilk. Believe it or not, the mostly fat free version was delicious. It was less oily but just as moist as the full fat version. I also tried substituting some maple yogurt for the buttermilk in the low version which added a nice flavor. Here is the recipe for the lowfat version:
http://www.epicurious.com/recipes/food/views/Low-Fat-Banana-Bread-4331
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I'm so impressed with your new cooking endeavor! Can't wait to try an original Lexi creation :)
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