Wednesday, February 06, 2008

Low-fat Banana Bread

I've been having a blast spending quality time with Evan this past two weeks. He starts pre-school next week and I can't believe we are at this stage in his life. It makes me sad that he is growing up so fast but I know these are exciting times as well.

At night as I tuck him into bed, he sometimes whispers asking me what I will cook in the kitchen. I give him my answer trying not to get him too excited that he fights off sleep. Here we are making low-fat banana bread, a recipe I've done a few hundred times taken from the Epicurious site.

2 large eggs
3/4 cup sugar
1 cup smashed ripe bananas (about 3 medium)
1/3 cup buttermilk
1 tablespoon vegetable oil
1 tablespoon vanilla extract
1 3/4 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

Preheat oven to 325°F. Lightly grease 8 1/2x4 1/2x2 1/2-inch pan; dust with flour. Using electric mixer; beat eggs and sugar in large bowl until thick and light, about 5 minutes.



Mix in smashed bananas, buttermilk, oil and vanilla. I never have buttermilk so instead I substitute it for a milk and vinegar combination I found on the internet for ingredient substitutions.



Sift flour, baking powder, baking soda and salt over mixture; beat until just blended.



Transfer batter to prepared pan. I always make them into muffins (not a loaf) for convenience's sake and bake them for about 40 minutes.



Bake bread until golden brown on top and tester inserted into center comes out clean, about 1 hour. Turn bread out onto rack and cool.



Off to the park after baking with the promise of some cooled-down goodies when we get home.

Posted by Maria @ 12:12 AM