Is there anything better than fresh banana bread on a rainy day?
Yeah didn’t think so.
This has been one of my favorite recipes since I can remember and I have to give my Grandma ALL the credit. She literally makes the best banana bread (among her many talents) and it was always a staple in her home when I was growing up. Since I had a bunch of bananas that I needed to use up, I figured no better time than the present to make her delicious bread!
This recipe is super easy, super quick and the bread comes out incredibly moist. Of course this isn’t the healthiest recipe, but all things should be eaten in moderation anyway and, well frankly, this bread is just too amazing NOT to share! And at 3 points per slice, this isn’t a bad breakfast with of hot cup a coffee…just sayin.Oh and trust me, your family will thank me.
I used light sour cream, light butter and Splenda sugar blend to cut some excess calories, but if you’re in the mood to indulge (which is OK!) I put the standard sugar measurements as well. I’m sorry if this frustrates some of you, but all I can say is I’m only human and really enjoy food. YUMMY food. I eat healthy 90% of the time (which is debatable depending on the holiday), everything in moderation, yet sometimes I want to indulge…that to me is healthy as well! And it wouldn’t be right to only share the uber healthy stuff with you while keeping you from yummy delicious breads such as this.Oh and my little disclaimer of the day, my pictures turned out really dark since it was raining all day so I played around with my photoshop to still make them look appealing.
Hopefully it worked.
Grandma’s Banana Bread
Serves: 12 servings
- ½ cup (1 stick) light butter, softened
- ½ cup Splenda sugar blend (or 1 cup sugar)
- 2 eggs
- 1 tsp. vanilla
- ½ cup light sour cream
- 1 cup mashed bananas (about 2 bananas)
- 1½ cups all-purpose flour
- 1 tsp. baking soda
- ½ tsp. salt
- Preheat oven to 350 degrees F.
- In a stand mixer, or hand held, mix together softened butter and sugar until well combined. Then add in eggs and mix well. Next add in vanilla, sour cream and mashed bananas then, while the mixer is on, slowly add the flour, baking soda and salt and mix slowly until completely combined, scraping the sides and the bottom.
- Meanwhile, grease your pan(s) and lightly flour so that your bread won't stick. If using one 9x5 loaf pan, bake bread for about one hour. If using two smaller loaf pans, bake bread for about 45 minutes. Enjoy!
Serving Size: 1 slice • Calories: 110 • Fat: 5 g • Carbs: 12.8 g • Fiber: 0.7 g • Protein: 3 g • WW Points+: 3 pts
Did you think I forgot we need to choose a winner??Congratulations Meghan! She has the super adorable blog Little Girl in the Big World so make sure to check her out sometime! Hope you’re able to get the Le Creuset braiser you’ve always wanted!
Thanks AGAIN to everyone who entered!