BUT
I'm back today to pass along something wonderful.
Something life changing.
Something you will love me for forever.
and that will definitely make you forget that I abandoned you for about 4 months.
Are you ready for this?
LORRAINE'S (LOWER FAT) BANANA BREAD
Now just as a disclaimer, I'm not always all about low fat.
Fat is good. Your body needs it.
Your cells are coated in it,
which sounds gross but is actually a good thing.
Not to mention that in cooking, fat = flavor.
So it makes sense that a lot of times "low-fat" can mean things like extra sugar, artificial flavors and lord knows what else to make what you're eating taste more like the real thing.
This recipe is awesome because it maintains the taste and awesome-ness of regular banana bread, but has none of that extra stuff.
The secret?
Sour cream, greek yogurt and applesauce.
Lorraine (who is my mom and the source of this recipe) has been using applesauce to substitute for butter in recipes for a long time. It might sound gross but it's actually the perfect substitute in banana bread. My mom's version of this recipe calls for sour cream only, but I like to use half and half sour cream and greek yogurt. If you don't know about greek yogurt yet, you should try it. It's amazing. It's got way more protein than regular yogurt and can be used in smoothies, as a condiment, and as a substitute for sour cream or oil in a LOT of recipes!
Greek yogurt is kind of a miracle.
Anyway, back to this banana bread.
Here, the yogurt/sour cream adds a richness to the batter with way less fat than butter.
You still get a ton of flavor, plus added protein from the greek yogurt, fiber from the applesauce... it's a no-brainer really.
Try this recipe. You won't regret it.
Lorraine's Banana Bread
1 C. Sugar
1/2 C. Apple Sauce
3-4 Smashed Over-ripe Bananas
1/8 C. Sour Cream
1/8 C. Plain Greek Yogurt
2 Eggs
1 TSP. Vanilla
2 C. Flour
1/2 TSP. Baking Powder
3/4 TSP. Baking Soda
1/2 TSP. Salt
1/2 C. Nuts (optional)
Mix the apple sauce and sugar on low until combined. Add bananas, sour cream, yogurt, eggs and vanilla. Mix until combined.
Combine dry ingredients and add to the wet ingredients little by little while mixer is on low. Once batter is well mixed, add nuts if desired.
Bake at 350 degrees in a greased/floured pan.
20-25 minutes for muffins.
40-45 minutes for a large loaf
Combine dry ingredients
