Banana Bread

I know this is a classic and many people already have a favorite recipe - but this is my favorite.

This Banana Bread recipe is so good it does not need chocolate chips (I know - for almost everyone it is a sin not to have chocolate chips in banana bread - but trust me). A very moist and relatively healthy banana bread.

Pictured here in the Pampered Chef Stoneware Mini Loaf Pan.

Banana Bread

1 cup sugar
¼ cup light butter, softened
1 2/3 cups mashed ripe banana (about 3 bananas)
¼ cup fat-free milk
¼ cup low-fat sour cream
2 large egg whites
2 cups all-purpose flour
1 tsp baking soda
½ tsp salt
Cooking spray

1. Preheat oven to 350˚F.
2. Combine sugar and butter in a bowl; beat with a mixer at medium speed until well blended. Add banana, milk, sour cream and egg whites, beat well.
3. Lightly spoon flour into dry measuring cups, level with a knife. Combine flour, baking soda and salt, stir well. Add flour mixture to banana mixture, beating until blended.
4. Spoon batter into 4 (5 x 2 ½ inch) mini loaf pans coated with cooking spray. Bake at 350˚F for 45 minutes or until wooden pick inserted in center comes out clean. Cool in pans 10 minutes on a wire rack, remove from pans. Cool completely. Yield: 4 loaves, 4 servings per loaf (serving size: 1 slice)
Note: To make a 9-inch loaf, spoon batter into a 9 x 5 inch loaf pan coated with cooking spray; bake at 350˚F for 1 hour and 10 minutes or until a wooden pick inserted comes out clean. Yield 16 servings (serving size: 1 slice)

Taken from The Best of Cooking Light Everyday Favorites