A little singing in the rain…
and Banana Bread…
This bread is deliciouso!
Later this week we are going to bake some pumpkin bread, using the little pumpkin perched on the mantel!
Banana Bread Recipe is as follows:
(taken from 1,000 Low Fat Recipes)
Bananas are still good for baking when their skins are darkly mottled, but they are past their prime when their sweet smell is sharp, or the fruit is bruised and mushy.
1 1/2 cups mashed Bananas (about 3)
2 egg whites
1 cup sugar
1 teaspoon vanilla extract
1/4 cup vegetable oil
1/2 cup plain nonfat yogurt (side note: we used low fat vanilla, still used the vanilla extract and it was still really good)
2 1/4 cups all purpose white flour
1/4 teaspoon salt
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
The Low Down:
1) Preheat the oven to 375′ F. Coat a large loaf pan (about 9×4 inches) with nonstick spray
2) With an electric mixer on medium speed, beat the banana, egg whites, sugar, vanilla, oil and yogurt. Sift the flour, salt, baking powder, and baking soda in another bowl. Stir until well mixed. Then, beating at low speed, add the dry ingredients to the banana batter. Stop beating as soon as the batter is moist.
3) Spread into the loaf pan and bake 50 to 60 minutes, until a toothpick inserted in the center comes out clean. Cool in pan for 10 minutes before turning onto a wire rack.
4) My preference, cut a thick slice and cover with a slab of butter!
Perfect for a rainy, chilly afternoon.
Happy baking to you and yours!