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Mom’s Banana Bread
Prep: 10 minutes Cook: 45 minutes
Ingredients
1 cup sugar (substitute- Splenda Blend)
¼ c light butter, softened
2/3 cup mashed ripe banana (about 3 bananas)
¼ cup fat-free milk
¼ cup low-fat sour cream
2 large egg whites (substitute: EggBeaters)
2 cups all purpose flour (substitute: whole wheat flour)
1 teaspoon baking soda
½ teaspoon salt
Cooking Spray
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Preheat oven to 350 degrees.
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Beat sugar and butter at medium speed of a mixer until well-blended. Add bananas, milk, sour cream, and egg whites; beat well.
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Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and salt. Add flour mixture to sugar mixture, beating until blended.
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Spoon batter into 4 (5 x 2 ½ inch) mini-loaf pans coated with cooking spray. Bake at 350 for 45 mins or until a wooden pick inserted in center comes out clean. Cool 10 mins in pans on a wire rack; remove from pans. Cool completely on wire rack.
Yield: 4 loaves, 4 servings per loaf (serving size: 1 slice)
Note: To make one 9-inch loaf, spoon batter into a 9x5-inch loaf pan coated with cooking spray; bake at 350 for 1 hour and 10 mins.
Yield: 20 servings (serving size: 1 slice)
Calories: 147 (14% from fat) Fat 2.2g (sat 1.4g, mono 0.2g, poly 0.1g); Protein 2.5g; Carb 30.2g; Fiber 1.1g; CHOL 7mg; Iron 0.8mg; Sodium 180mg; Calc 13mg
Recipe from: Cooking Light Cookbook (Oxmoor House Publishing)