Everyone here in Northern Virginia is starting to dig themselves out of the 2 ft+ of snow we got this past weekend. Most people are out of power and I am only writing this now with the help of a generator. So what better to warm everyone up than with a loaf of fresh banana bread?
I’ve tried a lot of banana bread recipes, but nothing compares to my mom’s recipe. It’s dense, moist, and packed full of banana flavor! The only thing I don’t like about her recipe is that it is very high in fat and calories, so I decided to makeover her recipe.
The original recipe has 276 calories and 13.9 grams of fat per slice. The made-over recipe has 195 calories and 8 grams of fat per slice, with the same texture and yummy flavor. In fact, my mom said she couldn’t even tell the difference!!
This bread is delicious for breakfast with a cup of coffee. Actually, it’s delicious any time of the day with anything!
BANANA BREAD INGREDIENTS
MAKES 2 LOAVES, 10 SERVINGS EACH
- 2 1/4 cups flour
- 3/4 cup sugar
- 2/3 + 1/4 cup Splenda granular
- 1 1/4 teaspoon baking powder
- 1 1/4 teaspoon baking soda
- 1 teaspoon salt
- 1/3 cup butter
- 1/3 cup shortening
- 2/3 cup unsweetened applesauce
- 1 eggs
- 2 egg whites
- 6 large very ripe bananas, mashed
WHAT TO DO
Preheat oven to 350.
Mix all ingredients together in a large bowl. Blend on low speed of mixer for 30 seconds and then on high for 1 minute. Pour into greased loaf pans and bake for 1 hour. Consume as soon as it is cool enough to not burn your mouth!