Hubbers and I like to cook and that is part of the reason we made our kitchen so massive. We cook together on the weekends and nearly every evening when he comes home from work…but sometimes during the week, I take some time to bake. I’m especially pleased in my new kitchen because I now have two ovens. I know that’s pretty much the norm in many US kitchens – but in Germany, it’s almost unheard of.
I’ve always been a fan of banana bread so when some of our bananas started going brown one day, I went to allrecipes.com to find myself a good recipe. What I found was Almost No Fat Banana Bread which has an excellent rating…but I modified that recipe quite a bit after reading a bunch of reviews and this is what it turned out to be…a moist, delicious banana bread which isn’t so bad for you and tastes great as a snack or for breakfast.
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- 3/4 cup whole wheat flour
- 1/2 cup white sugar
- 1 1/4 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
- 1/2 cup milk
- 1/2 cup applesauce
- 2 egg whites
- 3-4 bananas mashed
- 1/2 teaspoon vanilla extract
Ingredients
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- Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8×4 inch loaf pan.
- In a large bowl, stir together flour, sugar, baking powder, baking soda, cinnamon, nutmeg and salt. Add milk, applesauce, egg whites, bananas and vanilla extract ; stir just until combined. Pour batter into prepared pan.
- Bake in preheated oven for 50 to 55 minutes, until a toothpick inserted into center of loaf comes out clean. Turn out onto wire rack and allow to cool before slicing.
