I first of all want to apologize for not posting more often recently! Like has been quite busy, finishing up senior year-between all the classwork and social events-is taking up much more of my time than I thought! But today I was feeling like making a real treat, something that reminded me of home. So of course I made my famous low fat banana bread (and chocolate chip banana bread).
The recipe is actually one I adapted (and adopted) from Joy of Baking: my go to website for all thinks pastry-like. The yogurt used in this recipe really makes it incredible: super moist, and almost sort of tangy. Enjoy making this and do not feel guilty for eating half the pan fresh out of the oven! (as I have done it many times)
Low-Fat Banana Bread Recipe (adapted from Joy of Baking)
1 cup mashed ripe bananas (about 2 large bananas; sometimes I use 3 if I want the bread to have extra banana flavor)
1 tsp baking soda
1/2 cup low-fat plain yogurt
1/4 cup canola, vegetable, or corn oil
3/4 cup light brown sugar (I usually cut it down to 1/2 cup of sugar)
1 large egg or 2 large egg whites
1 tsp vanilla extract
1 cup flour
1/2 cup whole wheat flour (I never have whole wheat flour and use regular for the whole recipe without problem)
1/2 tsp ground cinnamon
1 tsp baking powder
1/4 tsp salt.
1 cup chocolate chips/nuts (optional)
Preheat oven to 350 degrees F. Spray 8 x 4 inch loaf pan with cooking spray. In one bowl, mix mashed bananas with baking soda and yogurt. Set aside. In another bowl mix oil, sugar, egg/egg whites and vanilla. In a third bowl mix flours, baking powder, cinnamon and salt. Combine all the mixtures (and if you want to add nuts or chocolate chips now is the time to do it!). Bake for about 45 minutes. Makes about 12 slices.