Banana Nut Bread
Made some banana bread for church this weekend and I tried a new recipe. The recipe is courtesy of Joanne Chang, pastry chef and owner of Flour Bakery in Boston, who was featured in Runner's World May 2007 issue. She's so amazing as she's run the Boston marathon for the past 15 years!!!! Totally inspiring!!
Anyway, the recipe's pretty good (though i think I still can cut the sugar down a little more) as it's moist and it's very flavorful. Best of all, it's very easy to put together.
Ingredients
1 2/3 cup all-purpose flour
1 tsp baking soda
1/4 tsp ground cinnamon
1/2 tsp salt
1 cup plus 2 tbs sugar
2 eggs
1/2 cup vegetable oil
3 1/2 bananas, very ripe, mashed
2 tbs low fat sour cream
1 tsp vanilla
2/3 cup walnuts pecans, toasted and chopped (I used pecans only because I didn't have walnuts at home but it worked very well too)
Preheat oven to 350 degrees Fahrenheit. Sift together the first 4 ingredients. Beat sugar and eggs with a whisk until light and fluffy. Drizzle in oil. Add bananas, sour cream and vanilla. Fold in flour mixture and nuts. Pour batter into a buttered 9" x 4" loaf pan* and bake for 45 minutes or until a skewer comes out clean. Makes 12 servings. Lower fat version: Reduce oil to 1/4 cup and add 1/4 cup unsweetened applesauce
*Since I was making it for church, I poured this into 4 mini loaf pans and I lined the base with parchment so that i didn't have to butter the pan. Bake time was approximately 35 minutes.
Calories: 310, Fat: 15 g, Carbs: 41 g, Protein: 4 g.
Reduced fat version- Calories: 260, Fat: 9 g.