There's nothing special about my banana bread recipe; I use one from Better Homes and Garden Cookbook, the year 2000 limited edition. I chose this particular recipe because it has half the fat of most banana bread recipes, and less sugar than many.
1 ½ cups flour (I substitute whole wheat flour for ½ cup of the flour)
1 ½ teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon cinnamon (optional)
1 cup mashed bananas (3 medium)
3/4 cup sugar
1/4 cup cooking oil (I use extra-virgin olive oil for everything)
½ cup chopped walnuts or pecans.
1. Grease the bottom and ½ inch up the sides of an 8X4X2 inch loaf pan; set aside. In a medium mixing bowl combine the flour, baking powder, baking soda, and cinnamon. Make a well in the center of dry mixture. Set aside.
2. In another bowl combine the egg, bananas, sugar, and cooking oil. Add egg mixture all at once to dry mixture. Stir just till moistened (do not overmix). Fold in nuts.
3. Spoon batter into prepared pan. Bake at 350 for 50 to 55 minutes or till a wooden toothpick comes out clean. Cool, remove loaf from pan. It’s best if stored overnight before serving, but don’t tell Cliff this, because he likes it warm.
Makes 1 loaf (sixteen servings)
154 calories, 6 grams total fat, 1 gram saturated fat, 13 mg cholesterol, 50 mg sodium, 23 grams carb., 1 gram fiber (more if you use some whole wheat flour), 2 grams protein.