Since I had three ripe bananas one day, I decided to make banana bread! I wanted to use a recipe that was relatively healthy because I hear most commercially baked banana bread contain a lot of fat and oil. After much searching on the web, I came up with two recipes, “Easy Banana Bread” recipe by Kraft and “Healthy Banana Bread” recipe by Tablespoon.com. In the end, I chose to follow the ‘Healthy Banana Bread” recipe because they substitute yogurt for oil and butter! Interesting!
Here are my ‘wet’ ingredients. My three super ripe bananas, two egg (whites), one container of yogurt (I used strawberry yogurt but I couldn’t taste the strawberry in the banana bread. Phew!), and milk.
Once it’s all blended together, it looks like this.
My dry ingredients include all-purpose flour, sugar (I used white but recipe calls for brown), and baking powder.
I didn’t want to bake them in a loaf pan because I don’t find the end product very portable. So instead, I used a regular muffin pan and a mini muffin pan to bake them in. I decreased the baking time from 1 hr to 16 minutes and increased the temp from 350 to 400 degrees.
- 1 1/2 cups all-purpose flour
- 1 1/4 mashed ripe bananas (roughly 2-3 bananas)
- 1/2 cup milk (1% or skim)
- 1/2 cup packed white sugar (use brown sugar for better colour)
- 1/2 cup yogurt (roughly one container)
- few drops of oil (for oiling the sides of the pan if you don’t have liners)
- 1 1/2 teaspoons baking powder
- 2 egg whites
1. Heat oven to 400°. Line muffin pans with liners or grease the bottom and sides with oil.