I imagine you must think I have an obsession with Banana Bread at this point. I keep trying different versions and I also keep making changes to my recipe as I go along. The thing is, last week, I walked into the cafeteria at work and they had a marbled chocolate and vanilla quick bread as part of the breakfast offerings. It looked really good, a nice combination of dark and light color and dense and moist texture. I figured I could come up with something healthier and make it at home. The bonus being I wouldn't have to waste money, they charge $1.50 per slice, and it would be healthier than what they are serving.
So, the search began. I found a couple of different recipes and opted to make the one from Cooking Light first. I needed to see how the lightened version tasted before I could make changes to a "not so light" version. This one uses plain low-fat yogurt (I used vanilla flavored as I figured I could eat the leftovers without any guilt) and egg substitute. I have no problem with either of these ingredients, however I think they may be the cause of the bread not being as moist as I was hoping for... or maybe my bananas were not as ripe and mushy as they should have been. Not sure, but the bread was tasty and I can now use this as a guide for improving on another recipe I found that needs to be lightened.
|From Family, Friends and Food|
This recipe can be found at Cooking Light (HERE). I am thinking of using applesauce as a substitute for the oil in the other recipe I want to make. This seems like a good way of adding some moisture without adding calories. Anyone have additional suggestions?