At a recent Blogging Angels podcast, we talked to Jennifer Perillo, she of In Jennie’s Kitchen fame. And sadly, made even more well-known, by the sudden death of her husband (and, in a weird coincidence my longtime co-worker/editor at Lifetime) Michael.
The night before Jennifer arrived for the record (which we do at my dining room table), in a crazy moment of not wanting to waste food, I baked banana bread using the overripe bananas that were otherwise destined for the garbage. I say crazy because – I do NOT bake. Not ever. Well, once a year, for my husband’s birthday. If you’re ever invited to my house for dinner, you may get Pear and Leek Soup, followed by Lemon Sole stuffed with Shrimp Mousse, or if I’m feeling homey, and not worrying about heart attacks, The World’s Best Brisket. And then you’ll get a purchased desert.
I don’t do desert.
Except the night before a well-known very accomplished baker/cook/food blogger arrives? Like I said, crazy.
What’s even more crazy, is that the recipe impressed ’em all. Even though Jennifer at first balked at my “and there isn’t any butter in the recipe” announcement.
So here it is: Blogging Angels Banana Bread – A recipe for non-baking bakers everywhere
(Adapted from 1,000 Lowfat Recipes by Terry Golson)
1 1/2 cups mashed bananas (from about 3 bananas)
1 egg white
1 teaspoon Vanilla Extract
1/4 c vegetable oil
1/2 c plain non-fat yogurt (I used the Greek kind)
2 1/4 cups unbleached, all purpose white flour
1/4 t salt
1 1/2 t baking powder
1/2 t baking soda
1. Pre heat oven to 375. Coat a loaf pan with non-stick spary.
2. With an electric mixer, beat together the first six ingredients at medium speed.
3. Sift Flour,, salt, baking powder and baking soda in a small bowl. Stir to mix.
4. Beating at slow speed, at dry ingredients to wet, in three additions. Do not over mix. Stop as soon as the dry ingredients are all mixed in.
5. Pour into loaf pan and bake 50-60 minutes. Cool for ten minutes before completing the cooling on a wire rack.
Of course you could add chocolate chips or chopped walnuts before you pop it all into the loaf pan. But this was pretty good just plain as plain could be.
And just so you know, the 1,000 Lowfat Recipe book is a winner. I’ve never made a recipe from there I didn’t like. And the Honey Mustard Chicken Nuggets in there are a family fave!
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