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 probably 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. While it isn’t exactly diet food, if you compare it to a standard banana bread recipe, it starts looking pretty healthy.
The recipe also makes very nice Banana Muffins!
| Ingredients: | ||
| 6 | Medium | Bananas (very ripe), mashed |
| 3 | Cups | All Purpose Flour |
| 1 | Cup | Sugar |
| 8 | Egg Whites | |
| 1/2 | Cup | Buttermilk |
| 1/2 | Cup | Vegetable Oil |
| 4 | Teaspoons | Baking Powder |
| 2 | Teaspoons | Baking Soda |
| 1 | Teaspoon | Kosher Salt |
| 1 | Cup | Wheat Germ |
- Place an oven rack in the middle of the oven and set to 350 F.
- Wipe two loaf pans very lightly with vegetable oil.
- Put the bananas, egg whites, buttermilk and vegetable oil in the dough mixer, and beat on the slowest setting until the lumps go away.
- Sift all the dry ingredients together, give a quick mix with a spoon, then add to the wet ingredients, and mix until just combined.
- Pour the batter into the pans and bake for about an hour, or until done.