Thursday, January 21, 2010

Light Banana Bread


I love my mom's banana bread. I really, really do BUT it's not the most healthy recipe out there, even though I try to convince myself that if it has fruit, it's healthy. I had some bananas that were too overripe to put in my cereal so I googled "Light Banana Bread Recipes" and I came across this one at Cheap Healthy Good.  She found the recipe at cooking light and she made some adjustments.  I followed her changes but did add about 1/2 cup of semi sweet chocolate chips and I used a bundt pan instead.  Not sure how that works with the suggested portion sizes and all but I am okay with that.  Anway, let me get to the taste.  I tasted this when it was warm and I thought it was a little weird tasting but when I tasted it the next day it was fine.  The flavor is good, it's just the consistency that is different which I'm guessing is from using egg whites.  Bottom line, for a low fat recipe, it's great, I'll make it again.  When I fall of the healthy eating bandwagon....I'm going back to Mom's.

Light Banana Bread
Adapted from Cooking Light by Cheap Healthy Good

Ingredients:

2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
½ teaspoon cinnamon
¼ teaspoon nutmeg
2/3 cup sugar
2-1/2 T butter, softened
1 1/2 cups mashed ripe banana (about 4 bananas)
3 T skim milk
3 T fat-free sour cream or vanilla yogurt
2 large egg whites
½ t vanilla extract
Cooking spray


Directions:

1) Preheat oven to 350°F. Coat loaf pan with cooking spray.

2) In a large bowl, mix together flour, baking soda, salt, cinnamon, and nutmeg. Set aside.

3) In a different large mixing bowl OR stand mixer bowl, combine sugar and butter. "Beat at medium speed of a mixer until well-blended." Stop beater. Add banana, milk, sour cream, and egg whites. Resume beating until well combined.

4) Pour flour mixture into banana mixture and beat until everything is well-blended.

5) Pour batter into loaf pan. Bake 60 or 70 minutes, or until loaf passes the toothpick test. (Insert a toothpick in the middle of the bread. If it comes out clean, you're golden.) Remove from oven. (SEE NOTE BELOW) Let sit for 10 minutes on a wire rack. Pry bread from pan and let it cool totally on that same wire rack. For best flavor, wrap in tin foil and let sit overnight.

Note: If using a bundt pan - bake for approx 45 minutes or until a toothpick comes out clean.  Let cool and invert. 

Click here for a printable recipe for Light Banana Bread.

14 comments:

Dajana said...

Ever since I tried your mom's banana bread recipe I've been in love with it. But for the moment bananas are the only fruit banned from my menu because I'm trying to stick to food with low glycemic index (I'm trying real hard to get rid of some belly fat :))).

Annalisa said...

Oh my...what a wonderful banana bread!!!I have never tried to make one -always saw it on cooking books- But looking at this, well, it's inspiring!I'm sure mine woulnd't turn out as good as yours, but it's worth the try!
Great work Michele,and thank you so much for following me, and leaving always sweet comments on my blog!
Hugs,
Annalisa ☺

Dionne said...

Oh banana bread! I love it! I have never made it before, but now I will!

Michele said...

Hi everyone! Thanks so much for the comments. Just want you all to keep in mind that this is a LIGHT recipe and if you're never made banana bread before, I'd suggest my mom's recipe http://myitaliangrandmother.blogspot.com/2008/08/banana-chocolate-chip-muffins.html You can make it in a loaf pan, bundt pan or like I did in that post, muffins.

Dajana - Thanks! I would hate to have bananas banned from my diet but I completely understand. Good luck! I hope it helps you!

Annalist - Thank you! Don't forget this is a healthier recipe so if you want to know what real banana bread tastes like, try my mom's! You're welcome by the way, I really enjoy reading your blog!

Dionne - Good luck!!! Let me know how it turns out. Like I'm telling everyone, make the full fat version first! ;-)

teresa said...

oh this looks so good! i love banana bread, great recipe!

Patti T. said...

I made fat free blueberry muffins this week and don't care for the texture either. You cake looks tasty. Funny thing is, my husband put butter on them. Hope someday we can figure out how to make low or no-fat recipes with a good texture.

Bob said...

That's something I'll have to try, I've never had light banana bread. Looks good though, great color.

smilinggreenmom said...

I actually have four ripe bananas sitting on my counter right now lol!!! I have never made banana bread before but I thought maybe I should give it a try rather than tossing the ripe bananas that I have! This is great :) I may try this using Kamut Khorasan Wheat flour too for added nutrition! Thank you!!

Danielle said...

I know what you mean....there has to be a way to eat healthy and keep the textures and flavors. cooking light recipes can sometimes kill that. Your bread looks beautiful! and cooking it in a bundt pan makes it more special, doesn't it?

leo said...

I tried this banana recipe and my family was impressed with it. It was a hit. Thanks for sharing.
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Culinary Alchemist said...

Hmmm I have never tried a "light" banana bread... I don't think I realized that is bad. LOL I will have to give it a shot and compare it to my mom's as well... Cause I DO ever so muchly LOVE banana bread

Maria said...

I have bananas to use up. Perfect timing!

Kim said...

I just came over and found your blog. I love the light banana bread. So pretty in the bundt pan.

mike said...

Two thumbs up for your great recipe! I have tried making it, and it was the best. My kid also loved it and it became her favorite snack. It goes really well with a hot cup of coffee. I suggest you compare coffee makers first to find the one that makes a great cup of coffee. Kudos!