Mom's Banana Bread

My mom's recipe was the model for this banana bread. The new version is liked so much we make it all the time--at least every two weeks. I think the miniloaves would be a perfect holiday gift.

Yield: 4 loaves, 4 servings per loaf (serving size: 1 slice)

Ingredients

• 1  cup  sugar
• 1/4  cup  light butter, softened
• 1 2/3  cups  mashed ripe banana (about 3 bananas)
• 1/4  cup  skim milk
• 1/4  cup  low-fat sour cream
• 2  large egg whites
• 2  cups  all-purpose flour
• 1  teaspoon  baking soda
• 1/2  teaspoon  salt
• Cooking spray

Preparation

Preheat oven to 350°.

Combine sugar and butter in a bowl; beat at medium speed of a mixer until well-blended. Add banana, milk, sour cream, and egg whites; beat well, and set aside.

Combine flour, baking soda, and salt; stir well. Add dry ingredients to creamed mixture, beating until blended.

Spoon batter into 4 (5 x 2 1/2-inch) miniature loaf pans coated with cooking spray. Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean. Let cool in pans 10 minutes on a wire rack; remove from pans. Let cool completely on wire racks.

Note: To make one 9-inch loaf, spoon batter into a 9 x 5-inch loaf pan coated with cooking spray; bake at 350º for 1 hour and 10 minutes. Yield: 1 loaf, 20 servings (serving size: 1 slice).

Nutritional Information

Calories:

147 (14% from fat)

Fat:

2.2g (sat 1.4g,mono 0.2g,poly 0.1g)

Protein:

2.5g

Carbohydrate:

30.2g

Fiber:

1.1g

Cholesterol:

7mg

Iron:

0.8mg

Sodium:

180mg

Calcium:

13mg