baking · cooking · Dessert

Double Banana Bread

A low fat and low cholesterol banana bread that works? This one does! The secret is using baby stage 2 bananas instead of oil – the flavor is subtle and plays well with the fresh bananas.

Double Banana Bread

2 cups all-purpose flour
1 tsp baking soda
1/2 tsp kosher salt
1/2 tsp ground cinnamon
3 small ripe bananas, mashed (1 cup)
4 ounce jar baby stage 2 bananas
1 cup granulated sugar
1/4 cup egg substitute (eg. Egg Beaters)
1/2 tsp pure vanilla extract

Heat the oven to 350° and spray a bread pan with cooking spray.
In a small bowl combine the flour, baking soda, salt and cinnamon, whisk to combine. In large bowl, using a heavy whisk, combine the other ingredients, add in the flour mixture and beat till just combined. Spread into the prepared pan and bake for 1 hour to 1 hour 10 minutes, or until a butter knife comes out clean. Do watch it though, as it can go from underbaked (doughy) to overbaked quickly at the end. Let cool a bit and then put on a cooling rack.

Makes 1 loaf.


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