Reboot: Skinny Banana Bread

We’ve reached that point in the summer where relaxing has morphed into being too lax— the standard kid snack around here has slid from fresh from the garden berries to bright berry-red popsicles straight out of the freezer. We’re not talking the fruit fresh, homemade with wholesome love variety, but the ice cream center, cellophane crackling in a bright yellow box variety.

Feeling a burst of gotta-be-a-good-mommy energy, I went to the blog and pulled up my favorite “skinny” banana bread recipe to make some muffins. In doing so, I came face-to-face with my past; my bad, truly amateur photography past. It was a lone photo of a poor, little skinny banana bread muffin that looked too sad to eat.

So, here’s a mid-summer reboot. This is a fresh post for a great, easy recipe. It feels like a treat, but it’s definitely better than a constant stream of creamsicles. Hopefully, my photography skills have improved enough to entice you to try this rendition of banana bread— you can bake it in a loaf or make muffins.

If we need to find a deep thought in all of this, I guess it’s that it’s always good to be reminded of how far you’ve come and how far you’ve still got to go. Might as well make it taste good!

prepared ingredients

Skinny Banana Bread

This recipe yields 1 large loaf, 4 small loaves or 16 muffins.

 

1 ½ cups white whole-wheat flour

1 teaspoon baking soda

1 teaspoon salt

½ cup sugar

½ cup butter

2 eggs

1 cup nonfat Greek yogurt

1 tablespoon vanilla

4 very ripe bananas

 

Preheat oven to 350. Whisk 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 chunk 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.

 

muffin tin

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4 thoughts on “Reboot: Skinny Banana Bread”

These look delish! I’ve definitely become lax…ugh…and need a reboot. Look forward to trying these…
Val, I happen to think that you’ve always been a great photographer!!!

ha-yes your photos have improved!! good to know that we all can grow with time and experience. I was going to make banana cream pie but I have rethought my efforts! Thanks as always.

Leslie,

Yes, we can definitely all grow with time. Glad that see this summer reboot was helpful!

-Valerie

Worldwide, there is no sharp distinction between “bananas” and “plantains”. Especially in the Americas and Europe, “banana” usually refers to soft, sweet, dessert bananas, particularly those of the Cavendish group, which are the main exports from banana-growing countries. By contrast, Musa cultivars with firmer, starchier fruit are called “plantains”. In other regions, such as Southeast Asia, many more kinds of banana are grown and eaten, so the simple two-fold distinction is not useful and is not made in local languages…

My personal web blog
http://www.caramoan.ph/caramoan-photo-gallery/

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