I know I posted a banana bread recipe a few months ago, but I couldn’t resist trying a new recipe when I had more browning nanas in the freezer. I took inspiration from here. This recipe is lower in fat but still moist and flavourful. It also freezes well and a slice makes a great breakfast or filling mid-afternoon snack.

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Ingredients

  • 3/4 cup sugar
  • 1/4 cup butter
  • 4 egg whites (you can substitute 2 whole eggs if preferred)
  • 4-5 bananas, mashed
  • 1/3 cup sour cream or plain yoghurt (use low-fat if you want)
  • 1tsp vanilla extract
  • 2 cups plain flour
  • 3/4 tsp bicarbonate of soda
  • 1/2 tsp salt
  • 1/2 cup desiccated coconut
  • 1/2 cup chopped walnuts (optional)

Makes 1 25cm (10in) loaf

Method

  1. Preheat oven to 180C (160 fan). Prepare a 25cm loaf tin or cupcake case
  2. Cream together butter and sugar
  3. Add egg whites and mix thoroughly, until frothy
  4. Add mashed banana and sour cream
  5. Fold in flour, bicarb and salt
  6. Stir through coconut and nuts. The batter will be quite thick but add a tablespoon or two of milk or juice if it seems too thick.
  7. Transfer the batter to your prepared tin and bake for 1 hour – 75 minutes, until a knife inserted into the cake comes out clean. If your cake is looking too brown after 45 mins, cover lightly with foil.

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