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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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My mom's recipe was the model for this banana bread. The new version is liked so much we make it all the time-at least every two weeks. I think the miniloaves would be a perfect holiday gift. Ingredients:
1 cup sugar |
1/4 cup light butter, softened |
1 2/3 cups mashed ripe banana (about 3 bananas) |
1/4 cup skim milk |
1/4 cup low-fat sour cream |
2 large egg whites |
2 cups all-purpose flour |
1 teaspoon baking soda |
1/2 teaspoon salt |
cooking spray |
Directions:
1. Preheat oven to 350°.
2. 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.
3. Combine flour, baking soda, and salt; stir well. Add dry ingredients to creamed mixture, beating until blended.
4. Spoon batter into 4 (5 x 2 1/2-inch) miniature loaf pans coated with cooking spray. Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean. Let cool in pans 10 minutes on a wire rack; remove from pans. Let cool completely on wire racks.
5. Note: To make one 9-inch loaf, spoon batter into a 9 x 5-inch loaf pan coated with cooking spray; bake at 350º for 1 hour and 10 minutes. Yield: 1 loaf, 20 servings (serving size: 1 slice).
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