Thursday, September 10, 2009

Banana Bread - Low Fat















I had two very large ripe bananas so instead of throwing them out I made banana bread. It's finally cool enough that I can turn my oven back on and banana bread is really so easy to throw together. I like this recipe because there is no oil or butter or eggs. The only really bad thing is the cup of sugar but I can accept that and you can even sub in Splenda to make it even less calorie-laden. The bread came out moist and delicious. It's a winner in our house.

1 cup whole wheat flour
1 cup all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 large or 3 small very ripe bananas mashed
1 cup sugar (or splenda)
1/4 cup applesauce
1/4 cup light sour cream or low fat plain yogurt
1 tsp vanilla
2 egg whites

Combine the flours, baking powder, baking soda and salt into a medium size bowl and mix together. In a separate medium sized bowl, mash the bananas and then add the remaining ingredients. Whisk them together until well-combined. Slowly add the dry ingredients to the wet ingredients (I do it in thirds) and combine with a wooden spoon until the ingredients have been incorporated but don't mix too much or it will become gluey. Bake in a 350 degree oven for 50 minutes or until a toothpick inserted into the middle comes out dry. Let it cool for 10 minutes in the pan on a cooling rack before removing the bread from the pan.

1 comment:

Joelen said...

For a low fat recipe, it's great to know this came out moist! I haven't had luck baking with Splenda but hope to give this a try!