Last week I did a little baking experimentation (always an iffy proposition) with my mother's recipe for banana bread. It didn't NEED any improvement at all. It's moist and tender with a crusty top. But I did want to see if I could healthy it up a little bit without negatively impacting the taste and texture. And...success! I cut down fat by removing an egg yolk and 2 tablespoons of butter and by using reduced fat sour cream. I also added nutrients and a great nutty taste by using whole wheat flour instead of all purpose. Voila: new, improved banana bread. It's my favorite thing to have on hand for nibbling house guests. Perfect for breakfast or snacking.
Mom's healthified banana bread
6 tablespoons butter
1 1/3 cup sugar
1 egg plus 1 egg white, beaten
1/4 cup reduced fat sour cream
2 cups whole wheat flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3 medium bananas, mashed
2 tbsp rum
1 tsp almond extract
Preheat over to 350 degrees. Spray PAM into a standard loaf pan.
Cream butter and sugar using an electric mixer (hand or stand). Add eggs and sour cream. Mix to incorporate. Combine dry ingredients and add alternately with mashed bananas, mixing. Incorporate rum and extract. Pour into loaf pan. Bake for 60-70 minutes or until cake tester inserted in middle comes out clean.
2 comments:
Sounds healthy-yummy!
I made this recipe the other day and it's awesome! Not greasy and the wheat flour definitely makes the bread feel more wholesome. Wonderful breakfast choice with a cup of joe
Post a Comment