Nothing says cozy like a warm slice of banana bread. You’ve probably noticed I don’t feature a lot of baked goods on my blog. There are two reasons for that: I don’t have a big sweet tooth and I don’t like following recipes. I’m determined that a love of baking requires both. But who doesn’t love banana bread? I mean really – what’s not to love?
Recently, my mom had a huge amount of ripe bananas that were begging to be baked so I decided to take on the challenge of creating a moist and delicious banana bread that wasn’t coyingly sweet and didn’t require a container of sour cream. This recipe is adapted from one I found on Epicurious titled Low Fat Banana Bread. In an effort to add fiber and minerals, I decided to swap out a portion of the all-purpose flour for whole wheat flour. One aspect I was happy to keep is the use of buttermilk. Similar to using plain yogurt, this low fat milk adds the perfect about of tang and moisture to keep the bread soft and delicious. As a result, you only need one tablespoon of oil.
I’m often weary of healthy baked good recipes but 4 of us finished the entire loaf this morning so I’m pretty confident this one is a winner.
Your family is waiting.
- Pre-heat oven to 325 degrees.
- Grease and lightly flour a bread pan and set aside.
- In a large bowl, wisk together eggs and sugar until thick and creamy.
- Add mashed bananas, buttermilk, vanilla and oil then wisk to combine.
- In a medium bowl, combine all-purpose flour, wheat flour, baking powder, baking soda and salt.
- Wisk dry ingredients together to make sure there are no lumps.
- Add dry mixture to banana mixture and beat until just blended.
- Pour contents into prepared pan and bake for about 60 minutes or until a toothpick comes out clean. Cool before slicing.