Low Fat Banana Bread

By Shubba

Low Fat Banana Bread

Ingredients

• Bon Appétit | August 1997
• Low- Fat Banana Bread
• Here, buttermilk replaces nearly all of the oil. Very ripe bananas give the best flavor.
• Yield: Makes 1 loaf
• 2 large eggs
• 3/4 cup sugar
• 1 cup smashed ripe bananas (about 3 medium)
• 1/3 cup buttermilk
• 1 tablespoon vegetable oil
• 1 tablespoon vanilla extract
• 1 3/4 cups all purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt

Preparation

Step 1

Preheat oven to 325°F. Lightly grease 8 1/2x4 1/2x2 1/2 -inch pan; dust with flour. Using electric mixer;
beat eggs and sugar in large bowl until thick and light, about 5 minutes. Mix in smashed bananas,
buttermilk, oil and vanilla. Sift flour, baking powder, baking soda and salt over mixture; beat until just
blended. Transfer batter to prepared pan.
Bake bread until golden brown on top and tester inserted into center comes out clean, about 1 hour. Turn
bread out onto rack and cool.
Nutritional analysis provided by Bon Appétit
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7/26/2009 http://www.epicurious.com/recipes/food/printerfriendly/Low-Fat-Banana-Bread-4331