Someone can read my mind...
Missy gave me this recipe with the bread pan and a few other fun kitchen utensils at one of our showers earlier this year - and while I've always known that I wanted to try it just because I LOVE banana bread, the only part of the health-ified bread recipe that I could remember was that she mentioned "freezes well, even pre-sliced into individual portions". And, I have suspicions that that might be the only low-fat part of the recipe.
I usually shy away from any low-fat baked goods - I've made less than 5 of them in my lifetime and they have all tasted low-fat, which to me, just isn't worth it. My method of making yummy baked goods low-fat is in line with Missy's - make it, taste it, and then freeze the rest in individual-sized portions for later (of course, you can't eat the whole thing later either or that defeats the purpose).
So I was unsure about this recipe from the start... but I had some (three, to be exact) left-over bananas that had ripened before we could finish them off so I thought this was my perfect excuse. I didn't have the low-fat plain yogurt the recipe called for but finished off the container of low-fat sour cream sitting in the fridge instead.
Now, I will repeat once again that I don't know just HOW low-fat this is, but it sure was good (which is my main reason for assuming it's really not healthy). I even fed it to two co-workers who literally laughed off my comment of "it's actually supposed to be healthy, it came from Cooking Light".
In the end, I was torn; clearly, I had to share this delicious recipe (one that just might become my go-to banana bread) with you all, but I can't with certainty tell you to eat your heart out. I want to believe that this could possibly not be horrible for you, but my tummy says it's just too good to be true.
"All-Purpose Banana Bread"
2 c all-purpose flour
3/4 tsp baking soda
1/2 tsp salt
1 c sugar
1/4 c butter, softened
2 large eggs
3 bananas (just a little less than 1 1/2 c)
1/3 c low-fat sour cream
1 tsp vanilla extract
Preheat oven to 350°. Lightly spoon flour into dry measuring cups; level with a knife. Combine the flour, baking soda, and salt, stirring with a whisk.
Place sugar and butter in a large bowl, and beat with a mixer at medium speed until well blended (about 1 minute). Add the eggs, 1 at a time, beating well after each addition. Add banana, sour cream, and vanilla; beat until blended. Add flour mixture; beat at low speed just until moist.
Spoon batter into an 8 1/2 x 4 1/2-inch loaf pan coated with cooking spray. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.
Adapted from Cooking Light
Friday, June 20, 2008
Someone can read my mind...