low-fat banana bread

What do you do with bananas that are too dark, past their prime? We either bake them or freeze them for later baking. If they achieve blackness, they're perfect for banana bread like this one.

This simple recipe makes a moist, but not soggy, quick bread that is perfect on its own, or toasted and spread with butter, or nut butter like almond or cashew. It packs well in school lunches (or in your own!) and makes a terrific and relatively healthy after school snack.

In the loaf pictured here, we added walnuts, but you can easily add pecans, chocolate chips or dried fruit to the recipe. We've even added blueberries - and it was delicious! We usually sprinkle some of the add-ins on top, but it's not necessary.

We've found that, unlike many quick breads, this recipe actually benefits from using a stand mixer. It allows you to get the banana well-incorporated, so there aren't any gooey spots. 

We're not sure where this recipe originated, and we've since changed it a bit to suit out tastes. We think your family will like it, too!
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ingredients

• 3/4 cup granulated or raw sugar
• 1 Tablespoon vegetable oil or subtly-flavored substitute
• 2 large eggs
• 1 Tablespoon vanilla
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3-4 very ripe bananas (at least 1 cup)
• 1/3 cup buttermilk* (or substitute)
• 1-3/4 cups all-purpose flour
• Optional : 1/2 cup chocolate chips, chopped nuts, dried fruit

instructions

1. Preheat oven to 325 degrees F. Move oven shelves to accommodate a loaf pan in the middle of oven.
2. In your stand mixer fitted with SideSwipe or flat beater, combine sugar and oil. Mix until a paste forms.
3. Add eggs and vanilla. Mix until well combined.
4. Add salt and baking powder and soda. Mix until combined.
5. Add bananas, mix at low to medium speed until bananas are liquified and well distributed in mix.
6. Add milk and mix at low speed until smooth and well combined.
7. Add flour, about a half-cup at a time and mix at lowest speed, until just combined. 
8. Add nuts or other optional ingredients.
9. Remove bowl from mixer. If the mixture doesn't look evenly colored, fold it a couple of times with a spatula or spoon.
10. Pour into a greased loaf pan.
11. Bake for 50-60 minutes. It will be done when a toothpick comes out mostly clean from center and edges/corners of loaf are browned.
12. Allow to cool for at least 15 minutes in pan, then allow to fully cool on a rack before slicing (if you can wait that long).

*If you don't have buttermilk, make your own by adding a 1/2  teaspoon of white vinegar to the milk and let it sit for 10 minutes or so. 

#sideswipeschooltreats #banana bread