Yesterday someone posted on a message board asking for a banana nut bread recipe, and since then I can't stop thinking about how delicious it sounds! Applesauce is on the menu for next week, so I figured I'd just get a big jar and make some lowfat Banana Nut Bread. I looked up a few recipes and found this one, which looked delicious in the picture, and I decided to edit it a bit to make it healthier. My changes are in noted.
Set oven to 350 degrees F. Line the bottom of a loaf pan with parchment paper.
Sift together the flour, baking soda, cinnamon and salt. Beat sugar and eggs with a whisk until light and fluffy, about 10 minutes. Drizzle in oil. Add mashed bananas, creme fraiche, and vanilla. Fold in dry ingredients and nuts. Pour into a lined loaf pan and bake for about 45 minutes to 1 hour.
1 2/3 cups all-purpose flour (I used 1 cup whole wheat flour, 2/3 cup all purpose)
1 teaspoon baking soda
1/4 teaspoon ground cinnamon (I used 1/2 tsp)
1/2 teaspoon salt
1 cup plus 2 tablespoons sugar (I used 1/2 cup splenda brown sugar)
2 eggs
1/2 cup oil (I used 2/3 cup applesauce)
3 1/2 bananas, very ripe, mashed (I used 3)
2 tablespoons creme fraiche or sour cream (I used light sour cream)
1 teaspoon vanilla extract (I used 1/2 tsp. Penzey's double strength vanilla)
2/3 cup walnuts, toasted and chopped (I used 1/3 cup)
Set oven to 350 degrees F. Line the bottom of a loaf pan with parchment paper.
Sift together the flour, baking soda, cinnamon and salt. Beat sugar and eggs with a whisk until light and fluffy, about 10 minutes. Drizzle in oil. Add mashed bananas, creme fraiche, and vanilla. Fold in dry ingredients and nuts. Pour into a lined loaf pan and bake for about 45 minutes to 1 hour.
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