Banana Bread - the winner

John loves banana bread that has a nice crisp to the top. I've explained to him that you can't get that nice crisp when you don't add fat to the recipe... we've had this discussion many a time... but he doesn't believe me. To proove this point I made this recipe last week and he said it was amazing, perfect texture inside, perfect crisp on top. The secret, I used butter.

Now don't get all excited, I only used 3 Tbs. But it was enough to get that glorious crisp texture. John wasn't too pleased about that, or the fact there is 1/2 white flour 1/2 whole wheat, but lets face the facts, he loved it, and it's still not horrible for you. I'm not saying I don't love my fat free banana breads, but this one does win out for that top layer crunchy texture.

In the past week I've made this twice... both loaves lasted under 24 hours in our house...


New Favorite Banana Bread
recipe by steph chows

In a medium bowl whisk together dry (then set aside):
1 cup all purpose flour
1 cup whole wheat flour
1 tsp baking powder
1 tsp cinnamon
1/8 tsp salt

In a large bowl cream together:
3 tbs butter (softened)
1/3 cup white sugar
1/2 cup splenda (or another 1/2 cup white sugar)
2 Tbs brown sugar

Then beat in:
2 eggs (one at a time)
1/3 cup fat free plain yogurt (look at the label, buy a brand with the least amount of sugar in it)
1 1/2 cups mashed super ripe bananas (about 4)
1 tsp vanilla

Gently mix dry into wet and pour into a greased 8.5 x 4 loaf pan. Bake in a 350 degree oven for about an hour, or until a tester comes out clean.