I got this out of a magazine – can’t remember which – and was floored by how moist this was.  It’s the sour cream.  Throw in some coarsely chopped toasted walnuts for a punch of omega-3’s.  This is the only banana bread recipe you’ll need.  Like, ever.  You’re welcome.



1 c. sugar

¼ c. light butter, softened

3 mashed bananas (1 2/3 c.)

¼ c. fat-free milk

¼ c. low-fat sour cream

2 large egg whites

2 c. all-purpose flour

1 tsp baking soda (try ½ tsp)

½ tsp salt

Cooking spray



  1. Preheat oven to 350˚F.
  2. Combine sugar and butter in a bowl, beat with mixer at medium speed until well-blended.  Add bananas, milk, sour-cream, and egg whites and beat well.
  3. Lightly spoon flour into dry measuring cups and level with a knife.  Combine flour, baking soda, and salt, and stir well.  Add flour mixture to banana mixture, beating until blended.
  4. Spoon batter into 4 (5” x 2½”) mini-loaf pans, coated with cooking spray.
  5. Bake at 350˚ for 45 minutes until toothpick inserted in center comes out clean.
  6. Cool in the pan for 10 minutes on wire rack.  Remove from pan.  Cool completely on wire rack.
  7. Yield:  4 loaves (4 servings per loaf).


Serving size:  1 slice.  Calories 147 (14% from fat). Fat 2.2g. Protein 2.5g. Carbs 30g. Fiber 1.1g. Cholesterol 7mg.