Banana bread is a big staple in our household, and when we started our weight-loss journey in September, we thought we would have to say goodbye to our beloved favorite. Until recently, when I way overbought on bananas and had a lovely pile of fragrant black treasure on my counter just begging to be baked into bread. I researched "low-fat banana bread recipes" and tried this one. It's a winner! Here's the link from Kitchen Parade if you would like to read the article that goes with the recipe:
http://www.kitchenparade.com/2006/02/shhh-banana-bread.php
SHHH BANANA BREAD
Banana ripening time: 10+ days
Hands-on time: 15 minutes
Time-to-table: 90 – 120 minutes
Makes 16 slices
- 2 eggs
- ¾ cup sugar
- 4 very ripe bananas, mashed
- 1/3 cup buttermilk
- 1 tablespoon vegetable oil
- 1 tablespoon vanilla
- 1 cup all purpose flour
- ¾ cup whole wheat flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon table salt
Preheat the oven to 325F.
Mix the eggs and sugar in a large bowl with an electric mixer for 5 minutes, then mix in the bananas, buttermilk, oil and vanilla.
(Caution: Incoming unorthodox shortcut.) Dump the dry ingredients onto the batter without mixing in. With a spoon, lightly combine them right on top but still without incorporating into the wet batter. Now use the mixer to combine the dry ingredients and wet batter but just until barely combined. (Too much mixing will create small holes in the bread when it bakes.)
Turn the batter into a well-greased bread pan and bake for 60 minutes or until a knife inserted in the center comes out clean. Let cool for 10 minutes, then turn onto a rack to finish cooling. Slice and serve! And shhh! No sharing our low-fat secret! (mom_of_4's note: You will have a moister banana bread if you are patient and let it fully cool in the pan on a rack, then wrap it up and wait until the next day to cut into it. If you are of the impatient sort, then at least let it fully cool before cutting into it.)
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