Everyone has their favorite banana bread recipe. It’s a rather innocuous subject, really, but I’m going to tell you about mine anyway. I mean, who doesn’t love banana bread, and a good one is just a really fine thing. I think this is a good one. But here’s the bonus…it’s lowfat! I like that about this bread, but even if that didn’t matter to me (which is does), I would still make it.
I think I’ve been making this for 10 or 15 years now. Maybe even longer. It’s just so moist and flavorful and not bogged down with a lot of oil and shortening. Of course, I love to smear it with cream cheese, but it doesn’t need it.
So here’s the recipe. Grab your over-ripe bananas that you were about to toss and make this. Cream cheese optional.
2 lg. Eggs (egg substitute) ¾ cups sugar
1 cup mashed bananas (about 3 med) 1/3 cup buttermilk
1 T vegetable oil 1 ¾ cups flour
1 T vanilla 2 t baking powder
½ t baking soda ½ t salt
½ cup chopped nuts
Lightly grease a medium-sized loaf pan, dust with flour.
In a small bowl whisk together the flour, baking powder, baking soda and salt.
Beat eggs and sugar until thick and light, about 5 min. (this really makes a difference!)
Mix in mashed bananas, buttermilk, oil and vanilla and slowly add in the dry ingredients and beat until just blended. Stir in the chopped nuts.
Transfer to the prepared loaf pan. Bake at 325 degrees for 45 minutes to an hour, or until a toothpick inserted at the center comes out clean. Cool for 5 to 10 minutes in the pan and then turn out onto a wire rack to cool another 30 minutes before slicing.