Tuesday, September 30, 2008

"Wicked" Banana Bread

Also known as Cooking Light's Moms Banana Bread.

I only made one modification to this recipe. It calls for 1/4 cup of low fat sour cream (which of course I didn't realize until I was already 3/4 of the way thru!) I substituted 1/4 cup of low fat strawberry banana yogurt instead.


1 cup sugar
1/4 cup light butter, softened
1 2/3 cups mashed ripe banana (about 3 bananas)
1/4 cup skim milk
1/4 cup low fat yogurt or sour cream
2 large egg whites
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
Cooking spray

Preheat oven to 350 degrees

Combine sugar and butter in a bowl; beat at medium speed of a mixer until well blended. Add banana, milk, yogurt and egg whites; beat well and set aside.

Combine flour, baking soda and salt; stir well. Add dry ingredients to creamed mixture, beating until blended.

Spoon batter into 9 inch loaf pan (sprayed); bake at 350 degrees for 1 hour and 10 minutes.


No comments: