Inevitably, Adam and I end up with extra bananas each week - but this week we ate 1 out of the bunch of 6. So today Adam made our favorite banana bread for us. We've tried a ton of different recipes, full fat, weight watcher, and everything else you can imagine. But we always come back to this recipe we've been making since we got married over 4 years ago.
This recipe is from The All New Good Housekeeping Cookbook. This book has everything you can imagine... it is our go to book for basics and new things.
This book has a lowfat and full fat version, and surprisingly the low fat one is considerably better than the full fat one. The full fat one is greasy, heavy, and rich. The low fat one is light, delicious and flavourful.
Lowfat Banana Bread
1 3/4 cups all purpose flour
1/2 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup mashed very ripe banana
1/3 cup fruit based substitute for fat or unsweetened applesauce
2 large egg whites
1 large egg
1/4 cup chopped nuts , optional
Preheat oven to 350. Grease loaf pan. In large bowl, combine flour, sugar, baking powder, baking soda, and salt. In a medium bowl, with fork, mix bananas, fat substitute, egg whites and egg until well blended. Stir banana mixture into flour mixture just until flour mixture is moistened.
Pour batter into loaf pan, sprinkled with chopped nuts. bake until toothpick inserted in center comes out clean. 40-50 minutes. Cool in pan on wire rack for 10 minutes then remove from pan and let cool completely on wire rack. makes 1 loaf with 16 slices.
I make it without nuts, but then I love cream cheese on the slices with a tsp. of chopped walnuts on each slice.