Banana Bread

Image and Recipe Copyright © 2003-2010 Jennifer Iserloh

Almost everyone I know loves banana bread. This low-fat version is great for breakfast or to pack in your lunch for a healthy afternoon treat. Use oat flour instead of all purpose white flour to make it heart healthy!

Serves 8-10

Ingredients

3/4 cup brown sugar
4 tablespoon trans-fat free margarine or unsalted butter softened
3 egg whites
1 1/2 cups mashed banana (about 3 large bananas)
1/3 cup low-fat, 1% buttermilk or non-fat plain yogurt
1/3 cup water
1 teaspoon vanilla extract
1 1/2 cups “white” whole wheat or whole wheat pastry flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 cup chopped walnuts, optional
1/2 teaspoon cinnamon optional
non-fat cooking spray

Directions

Preheat oven to 350° F. Coat a 1-pound loaf pan with cooking spray.

In a large bowl, beat sugar and margarine or butter until well combined. Add the eggs and mix well. Beat in bananas, buttermilk or non-fat yogurt, water and vanilla. Beat for 30 seconds. Stir in nuts.

In a zipper lock bage, combine flour, baking soda, baking powder, and salt. Add flour mixture to the wet ingredients, stirring by hand with a wooden spoon until the flour is just incorporated about 10 turns with a wooden spoon. Do not overmix.

Pour into loaf pan and bake 55-60 minutes until toothpick comes out clean when inserted. Rest in pan for 5 minutes then remove to cooling rack. Once cooled, wrap tightly in wax paper and foil. The texture of the bread becomes moister if left in the fridge over night or for 2 days.

Download Recipe

Make It A Meal

Serve with Eggplant Parmesan, Shallots and Green Beans or Charlie’s Chai.

Wine Pairing

Vouvray, Viognier

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