Bella Bella Vita: Sweet Indulgences - Maple Banana Bread Recipe {Low-Fat}

I had three very ripe bananas in my pantry this weekend and decided to tweak my Pumpkin Bread recipe to create a fall version of Banana Bread. I kept thinking of banana pancakes when maple syrup came to mind. Ahhh, bananas and maple syrup - had to try this combination in my bread recipe!

Much to my delight, the bread came out great and was super moist. I substituted the applesauce for light sour cream and added vanilla and lemon zest at the end. I find a touch of lemon zest brightens the banana flavor and you can't taste the lemon. Instead of mixing the maple syrup in the batter, I drizzled it on top before baking. The loaves came out a beautiful golden brown. This ones a make again!

* A special thank you to my dear 87 year-old friend, Midge, for her hand embroidered linens, china and silver server for my picture. She embroidered these napkins 40 years ago.

Maple Banana Bread {Low-Fat}

recipe by: Laura Jolna
Prep Time: 15 min
Cook Time: 55 min
Makes: Approx 2 loaves

Ingredients:

1-3/4 cups flour
1/4 teaspoon salt
1 teaspoon baking soda
1-1/2 cups turbinado sugar
3 ripe bananas, mashed
2 egg, beaten
1/4 cup canola oil
1/4 cup low fat sour cream
1 tsp vanilla extract
1/3 cup water
1/2 tsp lemon zest
maple syrup, for drizzling

Instructions:

Preheat oven to 350 degrees.
Whisk or sift together flour, salt, & baking soda in a medium mixing bowl. Set aside.
Using a Kitchenaid mixer or hand mixer, combine sugar, banana, eggs, oil, sour cream, vanilla extract & water; mix well.
Add flour mixture to wet mixture a little at a time and mix until well blended.
Stir in lemon zest.
Pour batter into two 8" bread loaf pans coated with canola oil spray; drizzle the top of each loaf with maple syrup.
Bake for 50-55 min or until toothpick comes out clean.
Cool on wire racks for 5 minutes; remove from bread pans and cool completely.

Notes:

I highly recommend using turbinado sugar over white sugar in this recipe. It adds a wonderful caramelized flavor and is heads above white sugar.
I use the disposable 8" eco-foil or ez-foil bread pans and they make a HUGE difference in how the bread comes out. With a larger, commercial pan, the edges of the bread tend to cook more quickly before the center is done and half the bread comes out tougher. The key to evenly moist bread is using two of the smaller disposable pans. And, I wash and reuse them so they are super economical and environmental friendly!

Also, don't miss my Pumpkin Bread recipe from last week!