The end result of cutting the fat, sugar, calories, etc. from a recipe sometimes makes one wonder why the heck you even bothered trying to eat healthy! If gagging on it sends you straight into a caniption fit, I question its true value….ESPECIALLY if you’ve tried to make-over a dessert. Can’t we just leave desserts alone???
If the answer was a resounding NO and you are bent on finding a lighter version of banana bread, then the recipe my Dad made will fit the bill. It tastes marvelous and you won’t even miss the calories from the classic recipe.
Slim in the Gym Banana Nut Bread
2 cups unbleached or whole wheat flour
1 ½ tsp. baking powder
½ tsp. baking soda
½ tsp. salt
¼ tsp. ground cinnamon
½ cup brown sugar, firmly packed
2 large eggs whites plus 1 large egg
4 mashed ripe bananas
1/3 cup low fat buttermilk
3 Tbsp. vegetable oil
Preheat the oven to 350 degrees. Spray a loaf pan (9 x 5) with non- stick cooking spray and set to the side. In a medium bowl, whisk all the dry ingredients together.
In a large bowl, mix the egg white, the egg and the brown sugar together using an electric mixer. Continue mixing on medium speed until the mixture doubles in volume. Next, add the bananas, buttermilk, and oil. Continue using mixer until everything is well blended.
Start gently folding the flour mixture into the wet ingredients until just combined. (At this point, Daddy and I added pecans but you if you decide you want nuts then you could also add walnuts.) Pour batter into the prepared loaf pan. Bake for one hour or until a toothpick comes out nearly clean once it has been inserted into the center of the loaf. Cool in the pan on a wire rack.
By Carla Brown