I have been making this recipe for years for my family. It is lower in fat than store bought banana bread and higher in fiber since half of the flour is whole wheat. If you are just beginning to explore the world of lower fat, higher fiber foods, this recipe might be a good one to try.
IngredientsPam or other vegetable oil spray 2 cups sugar 1/2 cup butter 4 eggs 2 cups mashed bananas (about 4 bananas) 1/2 cup skim milk 1 teaspoon salt 4 teaspoons baking powder 2 cups all-purpose flour 2 cups whole wheat flour 1 cup chopped walnuts or pecans (optional)
Preheat the oven to 350 degrees.
Spray two 9″ by 5″ loaf pans with Pam. Set aside.
In a large bowl combine the sugar and butter until thoroughly mixed. Add the eggs. Mix well. Add the bananas (I mash them on a plate using a potato masher) and mix thoroughly. Stir in the milk.
In another bowl stir together the salt, baking powder, and flours.
Add the flour mixture to the banana mixture and combine thoroughly. Add nuts if desired. Some of my family likes nuts and some do not, so I usually end up adding nuts to one loaf.
Spoon the batter into the prepared loaf pans. Bake in the preheated oven for 50-65 minutes.
Remove the bread from the oven and allow to cool in the pans for 5 minutes. Run a knife between the bread and the pan to loosen the bread from the pan. Remove the bread from the pans and allow to cool on a cooling rack.
Makes 2 loaves.