Wednesday, March 23, 2011

KitchenAid Creations ~ Banana Bread

In the Roybal house, we loves us some banana bread!  Luckily, our good friend Anthony is quite the baker and makes us a loaf every month or so.  Because Anthony has always delivered the goods, I’ve never really looked into making it.  That was until last week when I was getting ready to throw out a couple of very sad looking bananas.  Georgia noticed me making my way over to the trash and asked that I bake her some bread instead :) 

I used a recipe from my Betty Crocker Heart Healthy Cookbook.  I found it in the low fat section which was an added bonus!  I was able to round up all the ingredients without having to go to the grocery store and the whole process from beginning to end only took about 30 minutes.

So the next time you have some old bananas you’re ready to toss…make bread instead!

What you’ll need:

~ 1 ¼ cups sugar
~ ½ cup butter (I used the Bestlife brand – fewer calories)
~ 2 large eggs
~ 1 ½ cups mashed very ripe bananas (3 medium)
~ ½ cup low fat buttermilk   
~ 1 teaspoon vanilla
~ 2 ½ cups all purpose flour
~ 1 teaspoon baking soda
~ 1 teaspoon salt
~ 1 cup chopped nuts (I used planters lightly salted nuts)

* If using self-rising flour, omit baking soda and salt.

What to do:

1. Move oven rack to low position so that tops of pans will be in the center of the oven.  Heat oven to 350 degrees.  Grease bottoms only of two 8x4 inch loaf pans with cooking spray.

2. In a large bowl, stir sugar and butter until well mixed.

3. Stir in eggs until well mixed.  Stir in bananas, buttermilk and vanilla.  Beat with spoon until smooth.  Stir in flour, baking soda and salt until moistened.

 4. Stir in nuts.  Divide batter evenly between 8 inch pans.  Bake 8 inch loaves about 1 hour, or until toothpick inserted in center comes out clean.  Cool 10 minutes in pans on stove top.

5. Loosen sides of loaves from pans; remove from pans and place top side up allowing bread to cool completely, about 1 hour before slicing. 

6. Wrap loaves tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

Each slice is only 60 calories!  I sliced and bagged both loaves which made breakfast (for 2) for a week!  Sweet!    

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