Mom's Banana Bread

5.0 31
5 stars
(31)
Photo: Becky Luigart-Stayner; Styling: Jan Gautro, Laura Martin
Recipe from Cooking Light

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

Preparation

  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).

November 1996

Nutritional Information

  • Calories: 147
  • Calories from fat: 14%
  • Fat: 2.2g
  • Saturated fat: 1.4g
  • Monounsaturated fat: 0.2g
  • Polyunsaturated fat: 0.1g
  • Protein: 2.5g
  • Carbohydrate: 30.2g
  • Fiber: 1.1g
  • Cholesterol: 7mg
  • Iron: 0.8mg
  • Sodium: 180mg
  • Calcium: 13mg