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Brown Sugar Banana Bread

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“This is a delicious recipe from the cookbook "Eating For IBS" by Heather Van Vorous. Not only is it the best banana bread I've ever tasted, it's low fat and very safe for people with IBS! If eggs aren't a problem for you feel free to substitute 3 eggs for the 6 egg whites. Please note that the bananas have to be super-ripe for this recipe. IF THEY'RE NOT BLACK, THEY'RE NOT READY! This recipe doubles or triples easily, and extra loaves freeze well.”
READY IN:
1hr 10mins
YIELD:
2 9x5 inch loaves
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees F.
  2. Sift flour, baking powder, baking soda, and salt into a large bowl and whisk with a metal whisk until well blended.
  3. In a large bowl blend the egg whites, oil, brown sugar, vanilla, and mashed bananas with an electric mixer until creamy.
  4. Add dry ingredients to wet and with a few swift strokes blend by hand until smooth.
  5. Pour into non-stick loaf pans sprayed with cooking oil and bake for 50-60 minutes or until a toothpick or cake tester inserted into the center of the loaf comes out clean.
  6. Cool on rack.

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