You guys probably saw the piece in Glamour this month about just how horribly over-the-top banana bread can get (hello, 480 calories and 19 grams fat! Crazy!). Make this more sensible--yet still tasty--banana loaf at home, and bring it with you to the office. Better for your hips and your wallet!
One of my favorite recipes for banana bread calls for buttermilk as an oil substitute (you hardly know the oil isn't there!). Here are the details:
(Makes 1 loaf)
2 large eggs
3/4 cup sugar
1 cup smashed ripe bananas (about 3 medium)
1/3 cup buttermilk
1 tablespoon vegetable oil
1 tablespoon vanilla extract
1 3/4 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Preheat oven to 325°F. Lightly grease 8 1/2x4 1/2x2 1/2-inch pan; dust with flour. Using electric mixer; beat eggs and sugar in large bowl until thick and light, about 5 minutes. Mix in smashed bananas, buttermilk, oil and vanilla. Sift flour, baking powder, baking soda and salt over mixture; beat until just blended. Transfer batter to prepared pan.
Bake bread until golden brown on top and tester inserted into center comes out clean, about 1 hour. Turn bread out onto rack and cool.