I think everyone has a good banana bread recipe they love, as well as they should! But, does everyone have a low fat banana bread recipe that is probably better than that other one?
Next time you are in the kitchen, try my recipe for banana bread and don’t forget to let me know what you think.
Banana Bread Recipe (Makes 1 loaf or 6 mini loaves)
1 cup bananas (~2 cups), mashed
1/2 cup yogurt (I use strained Greek yogurt)
1 tsp. baking soda
1/4 oil (canola or olive oil is best)
1/2 – 3/4 cup sugars (I use 1/4 brown, 1/4 cup white)
1 lg, egg or 2 egg whites, beaten
1-2 tsp vanilla
1 1/2 cups flour (I use 1 c. whole wheat, 1/2 cup AP)
1 tsp. cinnamon
1 tsp. baking powder
1/4 tsp. salt
Preheat oven to 350° (180° C), and line or butter your loaf pan. In a small bowl, mix the mashed bananas, yogurt, and baking soda, then set aside. In a larger bowl, beat oil and sugars, slowly adding egg, then vanilla. I use a sifter, adding all of my dry ingredients and slowly adding 1/3 of the mix to the sugar mixture. Next, fold in 1/2 of the yogurt/banana mix, alternating with flour until everything is just moistened. Pour into prepared loaf pan and bake for about 35-45 minutes, watching carefully not to burn the top. If the top begins to burn, use a foil tent to cover and continue baking. Cool on wire rack in pan for 10 minutes, then remove from pan, continuing to cool completely.
I bet you are wondering how all those “healthier” ingredients change the flavor?! Well, I think it is just as wonderful, if not better than other similar recipes. I guess you will just have to judge for yourself, but until then just imagine eating a piece with a little butter.
Banana bread is one of those foods that just by the smell takes you all the way back to childhood. It is great to eat for breakfast or an afternoon snack. There is nothing better than biting into a fresh piece that is still warm and slightly melts in your mouth. Banana bread also freezes very well too, and you might as well go ahead and make 2 loaves while you have everything out, just double the recipe and freeze once cooled completely.