Mom's Banana Bread

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.
4 loaves, 4 servings per loaf (serving size: 1 slice)

Ingredients

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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

Preparation

Preheat oven to 350°.

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 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.

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).

Created date

November 1996

Nutritional Information

Calories 147
Caloriesfromfat 14 %
Fat 2.2 g
Satfat 1.4 g
Monofat 0.2 g
Polyfat 0.1 g
Protein 2.5 g
Carbohydrate 30.2 g
Fiber 1.1 g
Cholesterol 7 mg
Iron 0.8 mg
Sodium 180 mg
Calcium 13 mg