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  • Hanalei Plantation Banana Bread Light

    I finally lightened my family’s banana bread recipe with success. This version contains half the butter, less than 1/2 the sugar, 1 less egg yolk, more banana, and whole wheat pastry flour instead of all purpose flour. Most importantly, it was delicious – I couldn’t stop eating it!

    Hanalei Plantation Banana Bread Light
    Makes 1 loaf

    1/4 cup butter, softened
    3/4 cup sugar
    1 egg
    2 egg whites
    1 teaspoon vanilla extract
    4 ripe bananas, mashed
    1 1/2 cups whole wheat pastry flour
    1 teaspoon baking powder
    1/4 teaspoon salt

    1. Preheat oven to 350 degrees. Coat the inside of a nonstick loaf pan with cooking spray.
    2. Cream butter and sugar in a large mixing bowl until soft and fluffy. Scrape down the sides. Gradually add the egg and egg whites until throughly combined. Mix in the vanilla extract and bananas.
    3. In a separate bowl, combine the flour, baking powder and salt. Stir with a fork. Add to the banana mixture and mix until just moistened.
    4. Bake for 50 to 60 minutes, until top is golden and toothpick comes out clean.

    Note: I omitted the nuts only because I wanted to share the bread with my son, but next time I might add 1/2 to 3/4 cup of chopped walnuts.

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