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Mom's Banana Bread

Photo: Becky Luigart-Stayner; Styling: Jan Gautro, Laura Martin
Yield 4 loaves, 4 servings per loaf (serving size: 1 slice)
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

Nutrition 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

How to Make It

  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).