In preparation for our trip to Italy my friend Samantha, a local jewelry designer, www.adessoshop.com, has been tutoring me in Italian. She lived in Italy for 5 years and we have had so much fun together. On one of the mornings we sipped espresso, spoke Italian and snacked on banana bread, which I have tailored to make it healthier and in an attempt to fit into my tight Italian pants! I use Greek yogurt, not only is it tasty but it’s low in carbohydrates and fat and high in protein. The banana bread is delicious and light and always satisfies the kids cravings for a sweet after dinner.

Skinny Banana Bread

1 ½ cups white whole wheat flour

1 teaspoon baking soda

1 teaspoon salt

½ cup sugar

½ cup butter

2 eggs

8 oz nonfat Greek yogurt

1 tablespoon vanilla

4 very ripe bananas

preheat oven to 350

 

Sift the dry ingredients in a medium sized bowl. In an electric mixer, with paddle attachment, cream butter and sugar until light and fluffy. Add the eggs one at a time.

Add dry ingredients and with a spoon or silicone spatula scrape the sides of the bowl to incorporate. Add yogurt and vanilla then bananas – I just add them whole and let the paddle of the mixer chuck them up; stir well.

Pour into a well buttered 9 x 5 x 3-inch loaf pan or several smaller pans. Bake 1 hour for the large loaf and 40 minutes for the small loafs and 25 -30 minutes for the muffins. This recipe yields 1 large loaf, 4 small loaves or 24 muffins.

Sshh…This is my secret, go-to recipe, I am in the mood to share today! I tweaked this recipe from one in Martha Stewart Entertaining, which is a great resource for fail proof entertaining recipes.

1/2 cup unsalted organic butter, at room temperature
1 cup organic sugar
2 eggs
11/2 cups white whole wheat flour
1 teaspoon baking soda
1 teaspoon salt
3 large ripe bananas
1/2 cup sour cream
1 teaspoon vanilla
1/2 cups chopped pecans (toasted) – optional

Preheat oven to 350.

In an electric mixer with paddle attachment cream butter, sugar, and eggs.

Add the dry ingredients and combine with butter mixture.

Blend well and with a spoon or silicone spatula scrape the sides of the bowl to incorporate.

Add bananas – I just add them whole and let the paddle of the mixer chuck them up, then add sour cream, and vanilla; stir well.

If using, stir in pecans by hand.

Pour into a well buttered 9 x 5 x 3-inch loaf pan or several smaller
pans…this recipes yields 1 large loaf or 4 small loaves.

Bake 1 hour and turn out onto a rack to cool (if smaller loaves, test after 45 minutes).