4 loaves, 4 servings per loaf (serving size: 1 slice)
Photo: Becky Luigart-Stayner; Styling: Jan Gautro, Laura Martin
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
How to Make It
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).
I too made muffins. Easier to grab and go. These were so easy to make and they are a big hit. This is definitely a go to recipe. Especially if you have extra bananas that have all ripened and won't be eaten otherwise. Like Dustyann, I was able to get 17 muffins, and baked them at 350 degrees. Mine were done in 25 minutes.
This good taste & moist texture, but next time I will try the mini loaf pans. I used one regular sized loaf pan and it took forever to cook in the middle - by that time my top & edges were very overcooked. But the rest of the loaf was delicious.
EXCELLENT!!! This is the best banana bread I've ever made. Hubby is a banana bread fanatic and this is his fav. Can't get enough of it! I made one addition and one change; based on another revewers suggestion, added a handful of blueberry flavored craisins. Added terrific flavor! Also, didn't have sour cream so used plain lowfat yogurt. SO moist. I will continue making and adding whatever I have on hand, cranberries, nuts, flax seed, etc. Always as with any banana bread, flavor gets better using the old brown frozen bananas! This is worthy of gift giving! Thank you for a great recipe!
I have made a couple of lighter banana bread recipes and this is by far my favorite. It is rich and moist and you would never know it is light. I always use 1 cup of whole wheat flour, and usually add 1/2 cup of mini chocolate chips. I make muffins, cooking at 350 for 28 minutes and usually get 17 out of a batch.
BEST Banana Bread Ever!! I have been making for years and know recipe by heart. I make several variations - add nuts, mini chocolate chips or make chocolate swirl bread by taking one cup of batter and mixing in approx. 1/4 c. melted choc. chips and then alternating plain batter, then choc. batter, then plain batter and swirling with a knife. I have given this recipe out numerous times and have baked this bread for friends, family, teachers and bake sales. It's my all-time favorite banana bread.