Mom's Banana Bread

Photo: Becky Luigart-Stayner; Styling: Jan Gautro, Laura Martin

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.

Yield: 4 loaves, 4 servings per loaf (serving size: 1 slice)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • 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

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).
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