Monday, February 8, 2010

Banana Bread... Without the Guilt!

I looove baked goods. I mean, let's be honest... who doesn't enjoy something carbtastic right out of the oven and covered in butter? But as I enter my mid-to-late-twenties and my metabolism starts to scale back, I realize that I can no longer scarf up all the goodies I want without seeing my waistline change. Boo!
So, I have become a huge fan of Cooking Light recipes, from Cooking light Magazine. They take some of your favorite stand-bys and figure out ingredient swaps to cut down on excess fat, cholesterol, carbs, etc. It's a win-win for you and your body!
I made this Banana Bread recipe last weekend for the Mr. It was wonderful. Moist, dense, full of banana flavor and a hint of spice. Try it and compare with your full fate version... bet you can't tell the difference.

Classic Banana Bread (from cooking Light)
2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
1/4 cup butter, softened
2 large eggs
1 1/2 cups mashed ripe banana (about 3 bananas)
1/3 cup plain low-fat yogurt (I used applesauce and it turned out great)
1 teaspoon vanilla extract
Cooking spray
-Preheat oven to 350°.
-Lightly spoon flour into dry measuring cups; level with a knife.
-Combine the flour, baking soda, and salt, stirring with a whisk.
-Place sugar and butter in a large bowl, and beat with a mixer at medium speed until well blended (about 1 minute).
-Add the eggs, 1 at a time, beating well after each addition. Add banana, yogurt, and vanilla; beat until blended.
-Add flour mixture; beat at low speed just until moist.
-Spoon batter into an 8 1/2 x 4 1/2-inch loaf pan coated with cooking spray.
-Bake at 350° for 1 hour or 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.
Nutritional Information:
Calories: 187 (21% from fat)
Fat: 4.3g (sat 2.4g,mono 1.2g,poly 0.3g)
Protein: 3.3g
Carbohydrate: 34.4g
Fiber: 1.1g
Cholesterol: 40mg
Sodium: 198mg

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