Banana Bread

Growing up I hated bananas, but my Grandma had the most delicious banana bread. We loved to get packages in the mail from her because she would always put a loaf or two of frozen loaves in the box and send them to us. Later, in my marriage I looked for a recipe that tasted just as good, but didn't call for buttermilk, since I rarely have any in my fridge. After baking several different loaves we found one that I generally tend stick with now. Of course it's a cooking light recipe...have you figured out that I really like that magazine?

First, my Grandma's recipe:

Banana Bread
Grandma Sweetie

1/4 c. shortening
3/4 c. sugar
1 egg
2/3 c. mashed banana
1/2 t. lemon juice
3 T. buttermilk
2 c. flour
1/2 t. baking soda
1 t. baking powder
1/4 t. salt
1/2 c. nuts (optional)

Cream shortening and sugar thoroughly. Beat egg until light and add first to mixture. Add buttermilk and lemon juice to mashed banana and combine with mixed ingredients. Add sifted flour, baking powder, baking soda, salt and nuts if desired. Bake in greased loaf pan for 45 to 60 minutes in 350 degree oven.

Mom's Banana Bread
from CookingLight

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 mini loaves would be a perfect holiday gift.


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

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).

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

CALORIES 147 (14% from fat); FAT 2.2g (sat 1.4g,mono 0.2g,poly 0.1g); IRON 0.8mg; CHOLESTEROL 7mg; CALCIUM 13mg; CARBOHYDRATE 30.2g; SODIUM 180mg; PROTEIN 2.5g; FIBER 1.1g

As far as cooking banana bread, I've been looking for a long thin pan like my Grandma used to use, but I've had the best results with cooking the mini loaves since my pans tend to be too deep to cook thoroughly without browning the top too much. So, if you see a long thin pan think of me and let me know where you found it.


Enjoy!