I got the recipe from http://www.joyofbaking.com/. It was very yummy and moist.It did not taste low-fat at all.I will definitely bake this again and again and again.The recipe is called low-fat banana bread and baked in a loaf pan.I threw my loaf pan away because it collected some rusts.I should have not done that because I could have just covered it with parchment paper.And baking supplies are too expensive in this part of the world where we are (me and my family) right now.If I have known it beforehand, I could have hoarded a lot and put it in the boxes that I sent here from London.Yes, we used to live there.
Anyhow, I just decided to make muffins.I also made some alterations with the ingredients.
Here it goes:
Low-fat banana muffins
Ingredients from the original recipe:
1 cup mashed ripe bananas (about 2 large bananas)
1 teaspoon baking soda
1/2 cup (120 ml) low-fat yogurt
1/4 cup (60 ml) canola oil
3/4 cup (175 grams) light brown sugar
1 large egg or 2 large (60 grams) egg whites
1 teaspoon pure vanilla extract
1 cup (130 grams) all-purpose flour
1/2 cup (60 grams) whole wheat flour
1/2 teaspoon ground cinnamon
1 teaspoon baking powder
1/4 teaspoon salt
~ Here are the slight alterations I've done: I added one more banana, reduced the sugar to 1/2 up and added 3/4 cup of roasted walnuts-cut into small pieces.
Instructions from the original recipe:
Preheat oven to 350 degrees F (180 degrees C) and place the rack in the center of the oven. Spray an 8 x 4 inch (20 x 10 cm) loaf pan with a nonstick vegetable cooking spray.
In a large bowl, mix the mashed bananas with the baking soda and yogurt. Allow to sit while you prepare the rest of the batter.
Meanwhile, in a separate bowl, whisk together the oil, sugar, egg, and vanilla.
In another large bowl, whisk together the flours, baking powder, ground cinnamon and salt.
Then combine the banana mixture with the oil mixture and then add to the flour mixture. Stir just until all the ingredients are moistened. Pour into the prepared pan and smooth the top. Bake for about 45 - 55 minutes, or until a toothpick inserted in the center of the loaf comes out clean.
Remove from oven and place on a wire rack to cool.
In a large bowl, mix the mashed bananas with the baking soda and yogurt. Allow to sit while you prepare the rest of the batter.
Meanwhile, in a separate bowl, whisk together the oil, sugar, egg, and vanilla.
In another large bowl, whisk together the flours, baking powder, ground cinnamon and salt.
Then combine the banana mixture with the oil mixture and then add to the flour mixture. Stir just until all the ingredients are moistened. Pour into the prepared pan and smooth the top. Bake for about 45 - 55 minutes, or until a toothpick inserted in the center of the loaf comes out clean.
Remove from oven and place on a wire rack to cool.
~ Because I baked mine in a muffin pan, I reduced the baking time to 25-30 minutes.
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