I like to spend my Sundays baking. It’s amazing to me how from raw ingredients you can make something so delicious and so drastically different.
Today, I made a healthier version of banana bread. You are cutting at least a quarter of the calories, so, you’re welcome. The calorie cut comes from using light sour cream and low fat butter. It also users brown sugar which is super good for you.
I love banana bread with maple syrup, but this time instead of incorporating the maple syrup into the bread, I made butter.
Here’s the list of ingredients:
- 2 large eggs
- 1/4 cup of unsalted butter + butter for greasing
- 1 cup of dark brown sugar
- 1 teaspoon of vanilla extract
- 2 large bananas, mashed, no clumps
- 2 1/2 teaspoons of baking powder
- 1/2 teaspoon of salt
- 1 1/2 teaspoon of ground cinnammon
- 1/8 teaspoon of ground nutmeg
- 1/2 cup butter, room temperature
- 1/4 cup maple syrup
- 3/4 teaspoon ground cinnammon
Preheat the oven to 350F and generously grease a loaf pan.
Use a medium sized bowl and mix the flour, baking powder, cinnamon, nutmeg and salt. In another medium sized bowl, mix the mashed bananas, butter, sour cream, vanilla, eggs and brown sugar. Mix in a large bowl the wet and dry mixtures.
Transfer the mixture to a loaf pan and bake for 45 minutes or until an inserted toothpick comes out clean.
Let the banana bread cool for 10 minutes in the loaf pan, then transfer to a wire rack and cool completely.
Beat butter until smooth. Add maple syrup and cinnamon. Whip until well combined.