Sometimes in my zeal for bananas, I buy a few too many. Okay, somewhat frequently. As my freezer’s usually full, I take this opportunity to bake banana bread, which I then use to mix up my breakfast routine. Here’s my low-points recipe, which my brother deemed his favorite, as it’s super moist (and let me tell you, he’s a tough customer). Also, since it doesn’t use apple sauce it holds up for over a week without freezing. Enjoy!
4 PointsPlus® per slice
5 large bananas, very ripe
2 cups white whole wheat flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp sea salt
5 tsp light Smart Balance
1/2 cup packed light brown sugar
1 large egg
1/4 cup fat-free skim milk or unsweetened almond milk
• Preheat oven to 375°F. Coat a large loaf pan with cooking spray.
• Peel and mash 5 bananas. Set aside.
• In a large bowl, sift together flour, baking powder, baking soda and salt; set aside.
• In another large bowl, using an electric mixer if you like, combine light Smart Balance and sugar until light and fluffy. Add egg; beat to incorporate.
• Combine all mixtures into largest bowl and add milk. Combine well but do not over beat.
• Turn batter into prepared pan.
• Bake for 30 minutes.
• Reduce heat to 325 and bake for 40 minutes more, until a tester inserted in center of bread comes out clean. (You can probably decrease the baking time if you leave it on 375 longer, but I haven’t had time to play with it yet and this amount of time worked perfect for me.)
• Cool in pan for at least 15 minutes. Cut into 12 slices.
• If you’d like to sneak in a serving of healthy oil, smear your slice with coconut oil and a dash of sea salt—tastes like butter, really! (Or, you can coat the pan with coconut oil instead of cooking spray—much healthier. It will probably take about a tablespoon, which will add 1 PointsPlus® per slice.)