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Mom’s Banana Bread
Maginn Family, Overland Park, Kansas
“This is a recipe we tried a long time ago from Cooking Light Mag- azine, but it’s been our go-to through the years because it stays so moist and flavorful. We love wrapping it up and sending it off to our own kids and nieces and nephews in college care packages. It’s a nice hostess gift, welcome for new neighbors, etc.”
Karen & Dennis Maginn
INGREDIENTS Makes 4 mini loaves
1 cup granulated sugar
4 tablespoons light butter, softened
1 2⁄3 cups mashed ripe bananas (about 3 bananas)
1⁄4 cup skim milk
1⁄4 cup low-fat sour cream 2 large egg whites
2 cups all-purpose flour
1 teaspoon baking soda
1⁄2 teaspoon salt
PREPARATION
1. Preheatovento350°F.Spray 4 (3 1⁄4- by 5 3⁄4-inch) mini loaf pans with nonstick cooking spray.
2. Placethesugarandbut- ter in a large bowl. Using a handheld mixer fitted with the beater attachment, beat on medium speed until well blended. Add the bananas, milk, sour cream and egg whites and beat until com- bined. Set aside.
3. Inanotherbowl,combinethe flour, baking soda and salt and stir well. Add to the bowl with the banana mixture and beat on medium-low speed until blended.
4. Dividethebatterevenly among the prepared pans. Bake until a toothpick inserted into the center of the loaves comes out clean, about 1 hour. Let cool in the pans for 10 minutes before turning the bread out onto a wire rack to cool completely.
34 – TASTE OF HOME