Wednesday, May 28, 2008

Kim's Altitude Defying Banana Bread

Or, I might call this "Welcome to the West Banana Bread" since it was one of the first things I baked after getting here. It's really called "Mom's Banana Bread" and is from Cooking Light, but I like my names better. The recipe is delicious no matter what it's called, and what's even better is I didn't have to adjust it for altitude.


1 cup sugar
1/4 cup butter, softened
1 2/3 cups mashed ripe banana
1/4 cup skim milk
1/4 cup low-fat sour cream
2 large egg whites
2 cups all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
Cooking Spray

Preheat oven to 350 degrees.

Combine sugar and butter in a bowl; beat at medium speed of a mixer until well-blended. Add banana, milk, sour cream, and egg whites; beat well and set aside.

Combine flour, baking soda, and salt; stir well. Add dry ingredients to creamed mixture, beating until blended.

Spoon batter into either 4 (5 x 2 1/2 -inch) mini loaf pans or one 9 x 5-inch loaf pan coated with cooking spray. Bake for 45 minutes for mini loaves, or 1 hour and 10 minutes for larger loaf, or until a wooden pick inserted in the center comes out clean.

Let bread cool in pans 10 minutes. Remove from pans and let cool completely before cutting.

Serving size = 1 slice

Calories 147; Fat 2.2 g; Protein 2.5 g; Cholesterol 7 mg; Sodium 180 mg; Carbs 30.2 g

Cooking Light, Nov. 1996

1 comment:

Kelly said...

Banana bread sounds good. There are always ripe bananas laying around, so I'll have to try this. I also have that Caribbean Bean Burger recipe from my Vegetarian Times cookbook I said I'd send you (and will). There are a ton of recipes I want to try from my cookbooks and Self magazines, especially the desserts (you know my sweet tooth)! :)