Friday, May 9, 2008

Go Bananas Over This Egg White Recipe of the Day!

Do you ever have bananas sitting around your kitchen until they turn brown? We do! Never wanting to waste, we turn our old - more politely known as ripe - bananas to good use! This is one of the simplest banana bread recipes around - although it produces a delicious bread - it's not as high in fat or cholesterol as some of those more traditional recipes are. The name of the recipe says it all! Enjoy!

Mom’s Best Banana Bread

Servings: 16

Notes: Makes 4 miniature loaves (5x2 1/2 –inch pans)
Baking time: 45 minutes
To make one 9-inch loaf, spoon batter into 9x5-inch loaf pan coated with cooking spray; bake at 350 degrees for 1 hour and 10 minutes.

Yield: 1 loaf, 20 servings (serving size: 1 slice)

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 ounces Eggology fresh egg whites
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
cooking spray

Preheat oven to 350 degrees.
Combine sugar and butter in a bowl; beat at medium speed of 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 onto 4 (5x2 1/2 –inch) miniature loaf pans coated with cooking spray. Bake at 350 degrees 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.

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