Healthy Banana Bread
A tried and true banana bread recipe that I altered to make a little healthier. My kids and my husband who is not a banana bread fan love it
A tried and true banana bread recipe that I altered to make a little healthier. My kids and my husband who is not a banana bread fan love it
- Carbohydrate 46.332217522914 g
- Cholesterol 69.7855555555555 mg
- Fat 21.3203955555555 g
- Fiber 1.83108331084251 g
- Protein 3.28666277780581 g
- Saturated Fat 13.1775678888889 g
- Serving Size 1 1 Serving (123g)
- Sodium 5526.14950000654 mg
- Sugar 44.5011342120715 g
- Trans Fat 1.6089938888889 g
- Calories 381 calories
Step-by-step
- No need for mixer in this recipe.
- Preheat the oven to 350F.
- With a wooden spoon, mix butter into the mashed bananas in a large missing bowl.
- Mix in the sugars, egg, vanilla, oats, and yogurt/sour cream.
- Sprinkle bakin soda and salt over the mixture and mix in.
- Add the flours last, mix.
- Pour mixture into a buttered 4x8 inch loaf pan.
- Bake for 1 hr.
- Check for doneness.
- Cool on rack.
- Remove fr.o.m. Pan and slice to serve.
When the baking soda hits the wet ingredients, a chemical reaction begins immediately, releasing carbon dioxide bubbles that trap air within the batter and give the loaf its rise. Baking quick breads gained immense popularity during the 1930s when commercial baking powder and baking soda became widely available to home cooks, transforming a dense fruit pulp into a lightened, cake-like structure that relied on chemical leavening rather than long yeast fermentation.
- Scaling this formula up to a double batch requires careful pan management, because filling a standard loaf pan too high will cause the center to remain raw while the exterior over-bakes.
- Substituting heavy cream or milk for the yogurt or sour cream requires adding one teaspoon of lemon juice or vinegar to acidify the dairy substitute, which ensures the baking soda has the necessary acid to activate its leavening properties.
- Baking at precisely 350 degrees Fahrenheit allows the exterior starches to set and brown via the Maillard reaction without burning the sugars before the dense interior reaches a fully cooked state.
- Testing doneness involves inserting a wooden skewer into the exact center of the loaf, ensuring it emerges clean without wet batter clinging to the wood.
Cooling the loaf completely on a wire rack permits internal moisture to redistribute evenly through the crumb rather than condensing at the bottom of the pan. Proper storage at room temperature for up to three days preserves the tender texture without refrigeration drying out the crumb.
