Found this online when I bought a bunch of bananas that were too ripe for eating, but perfect for baking. I made this little baby and I had to throw it away to prevent myself from shoving the entire thing in my mouth:
MMMM. Sooo delicious and healthy to boot! Did I mention I failed miserably at keeping it healthy by putting a slab of cinnamon butter on top of each piece I inhaled? Sorry. A girl's gotta have a little fun in life.
Non-Fat Banana Bread
MMMM. Sooo delicious and healthy to boot! Did I mention I failed miserably at keeping it healthy by putting a slab of cinnamon butter on top of each piece I inhaled? Sorry. A girl's gotta have a little fun in life.
Non-Fat Banana Bread
Banana Bread
Ingredients
3 (over) ripe bananas
1/2- 3/4 cups sugar (the less ripe the bananas, the more sugar you will need)
2 eggs
2 cups all purpose flour (I often replace one of the cups with whole wheat flour)
1 tsp salt
1 tsp baking soda
1 tsp vanilla
1/2 tsp cinnamon
Ingredients
3 (over) ripe bananas
1/2- 3/4 cups sugar (the less ripe the bananas, the more sugar you will need)
2 eggs
2 cups all purpose flour (I often replace one of the cups with whole wheat flour)
1 tsp salt
1 tsp baking soda
1 tsp vanilla
1/2 tsp cinnamon
Mash the bananas in a large bowl and add the sugar. The sugar will help liquefy the mixture. Whisk in the eggs, and then sift in the dry ingredients. Still until evenly combined. Bake in a greased a floured loaf pan at 325 for about 1 hour or until a cake tester comes out clean. Allow to stand and cool for 15 minutes before removing from the pan.
Risin' to the Occasion,
P. Manolos
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