Don’t waste those brown bananas, people! Whenever we have over-ripe bananas, I know that it’s time to turn them into yummy banana bread. There are many banana bread recipes out there, but I see no reason to stray from the way my mom taught me to make it. It’s low on fat/guilt but high on taste. Just ask my husband – who doesn’t believe that it’s low fat. This is a simple recipe anyone can make, so get the kids involved.
Banana bread is great any time of year, but I especially love making it in autumn. The oven keeps the kitchen warm and toasty, and the delicious baked-banana scent fills the house. This bread lasts a day or two at most so don’t be surprised if you find yourself intentionally bruising your bananas so that you have an excuse to make more!
It’s great for breakfast, brunch, snack, or dessert. Last week I used a mini-loaf stoneware, but you can use a traditional loaf pan or mini with similar results. These are also great as muffins!
Printable recipe below.
- 2 ripe bananas
- 5 egg whites
- ⅔ c sugar
- ¼ c skim milk
- 3 T oil (whichever you prefer)
- ½ t vanilla
- 2⅔ c reduced-fat bisquick
- ½ c nuts and/or blueberries/cranberries optional
- Preheat oven to 350 degrees.
- Mash 2 ripe bananas with a fork in a medium-size bowl. Add egg whites, sugar, skim milk, oil and vanilla and stir well and set aside.
- Add biquick to a large bowl, then fold in the banana mixture. Gently add nuts and berries, if using.
- Bake for 50-60 minutes for a regular loaf pan, or half the time for a mini loaf pan.
Mary Dailey says
I am going to give this a try! If you can’t make the banana bread right away, you can also freeze overly ripened bananas until you can get around to using them.