Rating: 4.5 stars
31 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 1
  • 4 star values: 3
  • 5 star values: 26

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.

Recipe by Cooking Light November 1996

Gallery

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

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • 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).

Nutrition Facts

147 calories; calories from fat 14%; fat 2.2g; saturated fat 1.4g; mono fat 0.2g; poly fat 0.1g; protein 2.5g; carbohydrates 30.2g; fiber 1.1g; cholesterol 7mg; iron 0.8mg; sodium 180mg; calcium 13mg.
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