The Best Banana Bread
This banana bread puts every other recipe to shame. It is light and flavorful and perfect for breakfast, lunch, or dinner.
Equipment
- 9" Load Pan
- Stand Mixer (or hand mixer) is helpful but not necessary
- Mixing Bowl
Ingredients
- 1 cup Granulated Sugar
- ¼ cup Butter softened
- 1 ⅔ cups Ripe Banana mashed
- ¼ cup Skim Milk
- ¼ cup Fat-Free Sour Cream regular and reduced-fat also work
- 2 large Egg Whites
- 2 cups All-Purpose Flour
- 1 tsp Baking Soda
- ½ tsp Salt
- ½ bag Mini Chocolate Chips
Instructions
- Prepare a 9-inch loaf pan with cooking spray (or 4 mini loaf pans).
- Preheat oven to 350°.
- Mix sugar and butter in a bowl - medium speed for about a minute, until combined.
- In a separate bowl mash the bananas. A potato masher helps or you can simply use a fork. They will be almost liquidy when you are done.
- Add mashed banana, milk, sour cream, and egg whites to sugar and butter mixture. Beat until combined, about a minute or two on medium.
- In a separate bowl combine flour, baking soda, and salt, whisk to ensure there are no clumps. Then add dry ingredients to creamed mixture, beating until just blended.
- Stir in chocolate chips by hand. We don't want to overwork it or it will become super dense and not in a good way.
- Pour batter into pan. Bake at 350° for 1 hour and 10 minutes (for mini loaves only 45 minutes) or until a wooden pick inserted in center comes out clean. Let cool in pans for about 10 minutes and then remove from pan and cool completely on wire cooling rack.
Notes
Recipe adapted from Cooking Light