Banana Bread

Banana bread is one of the ultimate comfort foods. It’s good with coffee, tea, cocoa or whatever. The original recipe for this banana bread comes from my very worn edition of the Fanny Farmer Cookbook The original recipe actually did not have any butter or oil in it, just eggs. I added non-fat yogurt to the recipe, which makes it even moister and gives it a fresher flavor. The bread doesn’t rise very high; it is dense and moist. It freezes really well. I often make two loaves and cut one in slices to wrap individually and freeze. Then I have slices to grab for a snack or to tuck into my lunch sack.

Banana Bread

3 ripe bananas
1/2 cup egg substitute
3/4 cup sugar
2 cups flour
1 teaspoon salt
1 teaspoon baking soda
1/2 cup nonfat yogurt

Preheat oven to 350 F and place rack in center of oven. Spray an 8 or 9 inch loaf pan with cooking spray. Whisk the flour, salt, and baking soda together in a medium bowl. Put the bananas into the large bowl of an electric mixer and beat them until they are well mashed. Beat in the egg substitute. Beat in the sugar.  Add the flour mixture about 1/4 cup at a time, until it is incorporated into the banana mixture.  Beat in the yogurt.  Pour the batter into the prepared pan and bake for one hour (check after 50 minutes.)  Remove from oven and let cool 10 minutes. Remove loaf from the pan and cool on a rack. Eat warm (yumm) or cold.  Makes one loaf, or about 12 servings. There is less than a gram of fat per serving.

Variations: if your bananas are very ripe (as in black and squishy), you can reduce the sugar to 1/2 cup, unless you like very sweet banana bread. You can substitute nonfat sour cream for the yogurt.

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ABOUT KAREN

I have lost 200 pounds. I did not do it through surgery – I don’t like knives and needles – or by joining a club, vigorous exercise, or rigorous dieting. I did it by gourmet cooking. To be precise, by cooking low fat, really delicious food. I love to cook as much as I love to eat. Food magazines are some of my favorite reading. I would feel deprived if I couldn’t have the sensuous experience of good food crossing my lips. This blog is about my perpetual feast, my passionate love of food, with recipes, photos, and occasional advice and principles that I have learned along the way.

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