This was originally from The American Heart Association Cookbook. I’ve made a few changes, but most of the credit goes to them.
It’s the best Banana Bread I’ve ever had, and as a bonus, it’s reasonably low in fat, and the fat it does have is from vegetable oil. It’s so good, if you don’t tell anybody they’ll never know.
| Dry Ingredients: | ||
| 1 1/2 | Cups | Sifted, All Purpose Flour |
| 3/4 | Teaspoon | Baking Soda |
| 1/2 | Teaspoon | Kosher Salt |
| 1/2 | Cup | Wheat Germ |
| Lightly Crushed Walnuts | As desired | |
| Wet Ingredients: | ||
| 3 | Medium | Bananas (very ripe), mashed |
| 1/2 | Cup | Sugar |
| 4 | Egg Whites | |
| 1/4 | Cup | Buttermilk |
| 1/4 | Cup | Vegetable Oil |
- Place an oven rack in the middle of the oven and set to 350 F.
- Grease the inside of a loaf pan with butter or vegetable oil.
- Mix all the dry ingredients together.
- Mix all the wet ingredients together.
- Add the wet ingredients to the dry ingredients and mix with a wooden spoon until combined.
- Pour the batter into the pan and bake for about an hour, or until done.
- If it’s for you know who, don’t forget the walnuts!
10 slices per loaf, 255 calories per slice, with nuts. 217 calories per slice, without nuts