Low-Fat Banana Bread
Adapted from the Betty Crocker recipe
- 1 1/4 cup sugar
- 1/2 cup unsalted butter, softened to room temperature
- 2 large eggs
- 1 1/2 cups very ripe bananas (3-4 bananas)
- 1/2 cup milk (the original recipe called for buttermilk, I used regular non-fat milk)
- 1 teaspoon vanilla
- 2 1/2 cups all-purpose flour (I used 1 cup white flour, and 1 1/2 cup wheat flour)
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup chopped nuts, berries, or chocolate chips (optional)
- Pre-heat oven to 350 degrees Fahrenheit.
- Mash up your bananas using a masher or fork and set aside.
- Lightly grease bottoms only of either 2 loaf pans (8.5 x 4.5 x 2.5) or 1 loaf pan ( 9 x 5 x 3) with cooking spray.
- Mix sugar and butter in a large bowl. Stir in eggs until well blended.
- Stir in mashed bananas, milk, and vanilla, beat until smooth.
- Add flour, baking soda, and salt until moistened.
- Add in nuts or other optional ingredient.
- Bake two 8-inch loaves about 1 hour, 9-inch loaf about 1 hour 15 minutes, or until toothpick inserted in center comes out clean.
- Remove from oven and let cool for 10 minutes.
- Loosen sides of loaves from pan(s); remove from pan(s) and place top side on wire rack. Cool completely, about 2 hours, before slicing.
- Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.