Editors’ Choice Cookbook Collection. From The Best Light Recipes.
We tried going as low as we could with the butter in our light banana bread recipe, thinking that bananas, with their moisture, would help us achieve a more delicate crumb without having to add more fat. To achieve a delicate crumb, we used a combination of all-purpose flour and lower-protein cake flour. For moisture in our light banana bread recipe, we tried milk, buttermilk, low-fat sour cream, and low-fat yogurt. Low-fat yogurt let the banana flavor stand out best. Walnuts are a common addition to banana bread; we decided to make them optional, and recommend sprinkling them on top of the batter before baking, so they become toasted and more flavorful.
If you don’t have very ripe bananas on hand, try this trick for coaxing out the prized natural sugars in nearly ripe bananas. Before peeling and mashing the bananas, lay them on a baking sheet and pop them into the heated oven for 15 minutes. If you don’t have nonstick baking spray with flour, butter the pan and dust with flour.
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