Aunt L's Low-Fat Banana Bread

make this bread and eat it too...

Many of us have made New Year's resolutions to eat better, work out, and in general just to take better care of ourselves. Well, keep that momentum going with this low-fat banana bread. My Aunt L (L is for Lori) gave me this recipe years back. I'm not exactly sure where she got this recipe but it is always my go-to for a yummy breakfast bread.

Full of bananas and nuts, this bread is both good and good for you. It provides a healthy way to start your day or is a perfect addition to any brunch menu. Make this when you have bananas that are past their prime. This is the perfect use up! Here's how...

Ingredients

5 T Unsalted Butter, softened

1/2 C Granulated Sugar

1/2 C Brown Sugar, packed
1 Egg & 2 Egg Whites
1 tsp. Vanilla Extract
1 1/2 C  Ripe Bananas (about 3), mashed

1 3/4 C Flour

1 tsp. Baking Soda

1/4 tsp. Baking Powder

1/2 tsp. Salt

1/2 C Milk (low-fat okay)

1/3 C Walnuts, chopped

Directions

Preheat the oven to 350.

In a large mixing bowl combine the butter and sugars. Beat on medium speed with a mixer until creamed, about 3 minutes. Add the egg, egg whites, and vanilla and mix well. Add the mashed bananas and beat on high for 30 seconds. Set aside.

In a separate bowl combine the dry ingredients: flour, baking powder, baking soda, and salt; whisk to combine. Add a 1/3 of the dry mixture to the wet and mix on low speed. Add half of the milk and alternate with the dry until everything has been mixed together. Add in the walnuts and give everything a good stir.

Bake in a greased loaf pan until brown and a toothpick comes out clean when inserted into the center; about 1 hour. Remove from the oven and allow to cool in the pan for about 5 minutes. Run a knife between the pan and the bread and carefully remove to a cooling rack. Serve warm or cool completely and wrap with foil to store. The bread will stay good without refrigeration for up to 1 week. Eat this bread and feel good about it...enjoy!