Monday, December 04, 2006

The Great Banana Bread Scandal

Oh dear. Sometimes I go a bit overboard when experimenting with baking. I have the tendancy to use the low-fat option more than I probably should sometimes, especially in this case. The original receipe was for a low fat banana bread, and I thought I could even make it more healthy with a few substitutions...



Below is the original recipe, with my changes in parenthesis...

Lower Fat Banana Bread
2/3 cup white sugar ( 2/3 cup splenda)
1/4 cup margarine, softened (1/4 cup zero calorie butter substitute)
2 eggs
1 cup mashed bananas
1/4 cup water
1 2/3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder

1. Preheat oven to 350 degrees F (175 degrees C). Spray one 9x5x3 inch loaf pan with a non-stick cooking spray.
2. In a medium bowl, beat the white sugar and margarine or butter until smooth and creamy. Beat in the eggs, water and bananas with the sugar mixture until it is well blended.
3. Mix in the flour, baking soda, salt and baking powder just until the mixture is moistened. Be sure to scrape the sides of the bowl to blend all ingredients.
4. Bake at 350 degrees F (175 degree C) for about 60 minutes. Bread is done when the top is firm to the touch and a golden brown color. Time will vary according to loaf size and oven type. When bread is removed from oven, allow it to cool on it's side for 10 minutes, then remove from pan and let cool on a rack.

Well... it wasn't bad, it was actually extremely moist and fluffy! I think even with my changes, there is hope... maybe next time I will add an extra banana and possibly some cinnamon... I might make a compromise and use half real sugar, and half real butter. I think this receipe will return within the next month or two...

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