When I was growing up this quick bread was a staple. If you have a bunch of overripe bananas sitting on your counter or filling your freezer, this is the recipe for you. Everyone in my family loves Auntie's Banana Bread for breakfast, snack or any time. Actually, I haven't met anyone who isn't fond of this quick bread.
Auntie's Banana Bread
2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
3 ripe bananas - mashed
2 cups sugar
1/2 cup oil (canola, vegetable or non-virgin olive oil)
Mix flour, sugar, baking soda and salt. Add oil and eggs. Stir in the mashed banana. Pour batter into two greased loaf pans or one large loaf pan. Bake at 350 degrees for 60-70 minutes. One pan will take a little longer and two pans may take less time. Once done, cool bread for 15-20 minutes then remove from pan.
Tip! Ripe bananas can be placed directly in the freezer, unpeeled. When you need them later, run them under warm water for a few seconds then peel with a knife.
Tip! Reducing the sugar in most recipes by 1/3 the total amount is hardly noticeable and a great way to cut back on sugar intake.
Tip! Replacing half of the flour with whole wheat is a great way to add whole grains to your diet. If you choose to use all whole wheat, try whole wheat pastry flour. You won't be disappointed.
Serves 16 (16 slices from one loaf or 8 from two loaves)
1 serving =
8 grams fat
42 grams carb
1 gram fiber
3 grams protein
Nutrition calculated using caloriecount.com.
Weight Watchers Points Plus - 7
Weight Watchers POINTS - 5