We have an almost continuous supply of banana bread going at our house. I make it when we have an excess of overripe bananas and then throw the mini-loaves in the freezer. I like to use mini-loaves because they bake faster and can be frozen separately, pulled out one by one, and shared with friends. The small size pieces are perfect for little hands. This banana bread always gets compliments from whoever tries it. The recipe I use is an old one from Cooking Light and was given to me by a friend years ago. I couldn’t find a link to the exact one I use online so I’m going to post it here. It’s low fat, but if you want to gild the lily, these little loaves taste amazing with chocolate chips.
Banana Bread, from Cooking Light
1 C. sugar
4 T. butter, softened
4 ripe medium bananas
1/4 C. milk
1/4 C. sour cream or yogurt, low fat is fine
2 large egg whites
2 C. all-purpose flour
1 t. baking soda
1/2 t. salt (omit if using salted butter)
1. Preheat oven to 350 and put rack in middle position of oven.
2. Combine sugar and butter in medium bowl; beat at medium speed until blended. Add bananas, sour cream, milk, and egg whites. Beat well.
3. Add flour, baking soda, and salt. Beat together.
4. Spray loaf pans, add batter evenly. Bake for about 35 minutes for mini loaf pans. Could take up to an hour for some larger size pans. Tester will come out clean, and crust should be brown, sides pulled away from pan, but don’t over bake.
5. Let cool in pan on rack for 10 minutes.