Healthy might be a stretch but it is cholesterol-free. So, it is healthier than some. Of course, then I like to spread on a little butter so the cholesterol-free thing, for me at least, goes right out the window.
This is my go to recipe for a quick and easy banana bread. It is based off of a Better Homes & Gardens recipe. I love it because it only makes one loaf of bread. I feel that most quick bread recipes make 2 loaves and my freezer space is usually at a premium. I always have the ingredients on hand to throw this together. When I see three small bananas that look like this…
I know exactly what to do so as not to waste them. This is also a great recipe to make with my little helpers. They love mashing the bananas… or as we call it, making “banana soup.”
Cholesterol-Free Banana Bread
1 ½ c Flour
1 ¼ tsp Baking Powder
½ tsp Baking Soda
½ tsp Cinnamon
¼ tsp Salt
2 Egg Whites
3 small Bananas, mashed (about 1 cup)
¾ c Sugar
¼ c Vegetable Oil
Preheat oven to 350
Spray a loaf pan with nonstick cooking spray
In a medium bowl, sift together the first 5 ingredients.
Place the 2 egg whites in a large mixing bowl and lightly beat with an electric mixer.
Add the mashed bananas, sugar and vegetable oil; beat until well blended.
Add the flour mixture and stir by hand just until moistened. You do not want to over mix.
Pour batter into your prepared pan.
Bake for about 45 minutes or until a toothpick come out clean.
Cool in the pan on a rack for 10 minutes.
Remove from the pan and leave the loaf on the rack until completely cooled.
Slice and serve.
I store in plastic wrap and then wrap in foil. I don’t know if both are necessary but that is what I do. This bread freezes beautifully (if you have room in your freezer).