I used to make banana bread from the old stand by – Betty Crocker cook book – the one with the red and white table cloth cover.
Then i found this banana bread on cooking light and felt as if i had found heaven!
But recently I’ve found that i can’t do “sugar free” items using replacement sugar type stuff. And that recipe used sugar free/fat free Bisquick. Alas every time i have some i enjoy some lovely heart burn. sigh. Better for me i guess!
So i had 3 bananas in need of becoming bread, so i turned to CL again to help me out. Most of the really yummy looking ones called for yogurt.. nope, none of that in the house. Then i found this one. Woot! But it said 18 servings. I know i cannot cut a loaf of bread into 18 slices… so i read the reviews and the fact that some of them had turned this into muffins! Oh yeah, muffins i can do!
Turned out great, I’m freezing some for when i need a snack or a quick desert!
- 1 cup packed brown sugar
- 7 tablespoons vegetable oil
- 2 large egg whites
- 1 large egg
- 1 1/3 cups mashed ripe banana – I used 3
- 1 cup regular oats
- 1/2 cup fat-free milk (i used lactose free)
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- Cooking spray
- Preheat oven to 350°.
- Combine first 4 ingredients in a large bowl; beat well at medium speed of a mixer. Combine banana, oats, and milk; add to sugar mixture, beating well. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, salt, and cinnamon; stir with a whisk. Add to sugar mixture; beat just until moist. Fill 18 muffin tins.
Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray.Bake at 350° for 40 minutes 1 hour and 10 minutesor until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.
After they were cooled, i put 4 in a baggy and put them in the freezer and sent some to work with the hubby!