Source: Cooking Light

Snapshot Review

My Rating:

My Husband’s Rating:

Will I make again?:  Yes! It’s one of my favorites!

Recipe Difficulty:  Easy

Time Involved: Quick to mix, just takes some time to bake.

Occasion: Breakfast, brunch or snack!

My Thoughts on this Recipe

I have loved this Banana Bread recipe ever since I started making it, and it’s from a 1996 Cooking Light magazine, if that tells you anything! I make a couple of different banana breads, but this is the one I make the most, mainly because it’s delicious, and it’s also a little lighter! It’s 147 calories for 1/4th of a mini-loaf, which is much less than most banana breads. I also like that there aren’t any nuts in this bread, and it is incredibly moist.

Ingredients

The main ingredients are banana, egg whites, light sour cream, light butter, sugar, flour, baking soda and salt. View the full recipe here.

Recommendations

This recipe makes four mini loaves, and this is the loaf pan I use. I’m sure you could make large loaves, and I’m guessing in that case, this would make two regular-sized loaves. Personally, I love the mini loaves because they freeze perfectly and then you don’t have to eat so much in a short period of time.

It says 3 bananas, mashed in the ingredients, but I can tell you from experience that it’s more like 5 bananas. I do measure the mashed banana to make sure I have the right amount, and I always use very ripe bananas with at least brown spots on them.

I’m not typically a fan of “light” butter or sour cream, but there is only 1/4 cup of each in here, so I do use them for this. This time I used Land O’ Lakes Light Butter with Canola Oil, and it worked great, and I always use the Daisy brand of light sour cream.

Future Ideas/Variations

I don’t think I would change anything about this recipe necessarily, but sometime I might try adding chocolate chips.

Final thoughts

These mini Banana Bread Loaves are delicious, and lighter, and you should definitely give them a try next time you have some bananas you need to use!