Mom's Banana Bread

Yield: 4 loaves, 4 servings per loaf (serving size: 1 slice)
Source: Cooking Light Magazine - November 1996


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


  1. Preheat oven to 350°F. 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.
  2. Combine flour, baking soda, and salt; stir well. Add dry ingredients to creamed mixture, beating until blended.
  3. Spoon batter into 4 (5 x 2-1/2-inch) miniature loaf pans coated with cooking spray. Bake at 350°F 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.


Healthy Units: 3 per serving
calories: 147 carbohydrates: 30.2 g cholesterol: 7 fat: 2.2 g sodium: 180 mg protein: 2.5 g calcium: 13 mg iron: 0.8 mg fiber: 1.1 g

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