Banana bread is something I make frequently. I buy bananas practically every time I go to the grocery store. A banana and a spoon full of peanut butter or almond butter is my go-to, no fuss breakfast.
Because I buy them so frequently, there are many times they get to that overripe stage before anyone eats them. Then it’s time to make banana bread. I have tried many recipes over the years and there are a lot of good ones out there.
Most recently I made the one on the cover of the current Cooking Light Magazine. You’ve probably seen it. Doesn’t it look to die for? It’s covered with a fabulous, silky chocolate glaze. It’s a lightened up banana bread made with skim milk, lite sour cream, and egg whites. A hefty dose of mashed bananas (1 2/3 cups) helps keep the bread super moist and filled with wonderful banana flavor.
I altered the recipe a little to make it even healthier, subbing out 1 cup of the 2 cups of all-purpose flour for 3/4 cup whole wheat flour and 1/4 cup ground flaxseed. I’ve been experimenting adding ground flaxseed to a bunch of different foods. And the results are very good. You can add it to breads, pancakes, waffles, muffins, and smoothies.
If you buy a bag of ground flaxseed, you will want to use it often because ground flaxseeds (whole flaxseeds will keep longer) are very perishable and will only keep for 3-6 months and they should be stored in the refrigerator or freezer.
I also changed the chocolate glaze. I first made the glaze that the Cooking Light recipe calls for by melting 2 ounces of semi-sweet chocolate with 2 1/2 tablespoons of half and half, but I didn’t like the way it turned out. It was thick and dull looking, nothing like their picture. I spread it on the bread anyways, but then I made a second batch by melting the same amount of chocolate with just 1 tablespoon of shortening and it made a nice, liquidy chocolate glaze with a brilliant shine. So yes, I ended up with a double batch of chocolate on my banana bread.
- 1 cup sugar
- ¼ cup butter, softened
- 1⅔ cups mashed ripe banana (about 3 bananas)
- ¼ cup skim milk
- ¼ cup lite sour cream
- 2 large egg whites
- 1 cup unbleached all-purpose flour
- ¾ cup whole wheat flour
- ¼ cup ground flaxseed
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- Cooking spray
- 2 ounces semisweet chocolate, finely chopped
- 1 tablespoon shortening
- Preheat oven to 350 degrees and lightly coat a 9 X 5-inch loaf pan with cooking spray.
- Combine butter and sugar in the bowl of an electric mixer and beat at medium speed until well blended.
- Add banana, milk, sour cream, and egg whites. Mix until blended.
- In a medium bowl whisk together all-purpose flour, whole wheat flour, flaxseed, baking soda, and salt.
- Add flour mixture and vanilla extract to banana mixture, beating just until blended.
- Spoon batter into prepared loaf pan. Bake for 55 minutes, or until the top feels firm when pressed on. Cool in pan for 10 minutes before removing to a wire rack to cool completely.
- For glaze, place chocolate and shortening in a small saucepan over low heat and stir until melted and smooth. Drizzle over bread.
Recipe Source: adapted from Cooking Light