Friday, June 20, 2008


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
Cooking spray

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


  1. This looks awesome! Love the pics! And I'm willing to believe it's lowfat.

    I'm going to have to take your advice and freeze most of what I bake. I usually try to pawn it off on coworkers but only after I've eaten WAY more than I should!

  2. Sammy loves this banana bread!!!! I had to make a few modification for him, but it's still amazing! I substitute apple sauce for the eggs and it adds another great flavor.

    I can't wait to cook up the turkey burger recipe. Thanks for posting so many great recipes!

  3. Just made the banana bread as I just happened to have 3 ripe bananas. Smells so good, I can't wait to taste it! It better hurry up and cool down :)


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