I am always anxious to try a new banana bread recipe and this one is a good one. The technique is a bit different as you roast the bananas (still in the peel) in the oven first and then let them cool. This brings out so much more flavor and sweetness that you can dramatically reduce the sugar and oil or butter needed. DRAMATICALLY. Many banana bread recipes call for up to a stick of butter and upward of 1.5 cups of sugar, but if you follow this recipe, you will get a yummy loaf of traditional banana bread without the high calorie content. Enjoy!
Low-Fat Banana Bread
Makes one 9×5 loaf
4 Large Ripe Bananas
2 Large Eggs
2 Tsp. Vanilla Extract
1 3/4 cups of All purpose flour
1/2 cup of sugar
2 tsp. baking powder
3/4 tsp baking soda
1/4 tsp salt
1 tbs. vegetable oil
2 ounces of low fat cream cheese (cut into 4 pieces and chilled)
Roast Bananas on a rimmed baking sheet at 325′ for 20 minutes until the skins are completely black. Remove and set aside to cool. Leave oven on.
After bananas are completely cooled, peel and mash them. Measure 1 1/2 cups. Discard any excess or save for future use. (Mine had quite a bit of liquid but it turned out great!)
Whisk Eggs and Vanilla in a small bowl. Using an electric mixer on med. low, mix flour, sugar, baking powder and soda, and salt together until combined. Add oil and cream cheese slowly, one piece at a time. Mix until the cream cheese incorporates and resembles small pea-sized bits. Slowly add egg mixture while mixing and then add bananas and beat 30 seconds.
Scrape batter into a greased loaf pan and bake 50-60 minutes until golden brown. Cool for ten minutes and then transfer to a wire rack. Store in the refrigerator for up to a few days. Also freezes nicely.
The recipe advised us to wait an hour and let it cool. We did not. 🙂
**Adapted from Cook’s Country Magazine