Monday, December 6, 2010

Banana Bread

I just had to show it off before going to bed. This banana bread has become my specialty, and now that my first baking of it in the new oven is complete, the house smells warm and delicious. Check out this baby:

And it's low fat, too!

  • 2-3 mashed bananas
  • 2 egg whites
  • 1/2-2/3 C. sugar (less if your bananas are really over-ripe, as they get sweeter as they brown)
  • 1 t. vanilla extract
  • 1/4 C. vegetable oil
  • 1/2 C. plain, nonfat yogurt
  • 2 1/4 C. unbleached, all-purpose white flour
  • 1/4 t. salt
  • 1 1/2 t. baking powder
  • 1/2 t. baking soda
  • Optional: 1/4-1/2 C. chocolate chips (I don't know who'd opt out of chocolate chips)
  1. Preheat the oven to 375 degrees F; spray a loaf pan (about 9 X 4) with nonstick spray
  2. In a large bowl, beat together the banana, egg whites, sugar, vanilla, oil, and yogurt. In a separate bowl, mix together the flour, salt, baking powder, and baking soda. Stir until well mixed, and then, beating at a low speed, add the dry ingredients to the banana batter. Stop beating when the batter is fully integrated and smooth. Mix in the chocolate chips, if you're smart enough to use them.
  3. Spread the batter into the loaf pan, and bake 50-60 minutes.

1 comment:

Erin514 said...

I can vouch for the deliciousness of this bread....and no, no one would opt out of chocolate chips.