You guys probably saw the piece in Glamour this month about just how horribly over-the-top banana bread can get (hello, 480 calories and 19 grams fat! Crazy!). Make this more sensible--yet still tasty--banana loaf at home, and bring it with you to the office. Better for your hips and your wallet!
****
One of my favorite recipes for banana bread calls for buttermilk as an oil substitute (you hardly know the oil isn't there!). Here are the details:
Ingredients:
(Makes 1 loaf)
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
Preparation:
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. Sift flour, baking powder, baking soda and salt over mixture; beat until just blended. Transfer batter to prepared pan.
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.
Enjoy!
P.S. Here's a recipe for chocolate banana bread that I'm loving...
No comments:
Post a Comment