Meg Makes: Banana bread that doesn't destroy new diets

Meg Makes: Banana bread that doesn't destroy new diets

I know for many people, a new year is all about trying to make healthier eating choices.

But I can't be the only person who goes through baked-goods withdrawal come January.

For a compromise, I thought I'd share today my friend Erin Lippitz-Gelsthorpe's recipe for banana bread. She found it on http://www.all recipes.com but made some changes that make it her own.

A note about Lippitz-Gelsthorpe: She works in The News-Gazette's marketing department and is a baker extraordinaire. She frequently writes guest posts for my blog on The News-Gazette's website, and many of them feature her beautiful cakes. You can see them by visiting http://www.news-gazette.com/tag/takes-cake.

LOW-FAT BANANA BREAD

3/4 cup plain, fat free yogurt (or you could use fat-free sour cream)
4 egg whites
2 teaspoons baking powder
2 teaspoons baking soda
8 very ripe, mashed bananas
2 tablespoons reduced-fat margarine
1 tablespoon vanilla extract
1 teaspoon salt
2/3 cup packed brown sugar
2 cups unbleached all-purpose flour
2 cups whole wheat flour

Preheat oven to 375 degrees. Lightly spray two 8x4x2-inch loaf pans with a nonstick cooking spray.

Combine the yogurt, egg whites, vanilla, bananas and margarine and mix on medium speed of an electric mixer until smooth, creamy and well-blended.

Combine the flours, baking powder, baking soda, salt and brown sugar in a separate bowl and then sift into the banana mixture. Mix on a low speed until combined and thick. You can add more flour if necessary. It should have the consistency of a thick cake batter.

Divide the batter evenly between your pans. Bake until golden and the center tests done. Check your bread after about 45 minutes. If it's not done, cover the top loosely with foil to keep it from burning and then bake until the center is done.

This recipe serves 20, so you'll have plenty to share.

Meg Dickinson is a News-Gazette staff writer who covers local schools but spends many of her waking hours daydreaming about food. She also writes the blog Meg Makes, which can be found at http://www.news-gazette.com/blogs/meg-makes. To submit a recipe for consideration on her blog or in this column, you can email her at meg@news-gazette.com.

Topics (1):Food
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rsp wrote on January 02, 2013 at 2:01 pm

I think this blended with mine would be killer. Mine has too much oil. 

americanproud wrote on January 02, 2013 at 2:01 pm

This recipe looks fab!  Did you know that you can also substitute unsweetened applesauce for oil in just about any bake, cookie, and sweet bread recipe?  I wouldn't substitute anything in Meg's recipe, though, because it's already moist with the yogurt.