If you’re anything like me, a cold, rainy day is best spent inside watching movies, reading, and baking. Well, on this dreary morning/afternoon, I baked. With three frozen bananas in the freezer and a craving for something warm, I decided to bake banana bread. I’m always searching for new recipes to try, so I rarely bake the same recipe twice. Today’s banana bread was the “low-fat” type, which means no butter, no oil, and about half the sugar as a regular recipe. This bread also called for egg-whites, but because I don’t even know what egg-whites are, I substituted for regular eggs instead. And in case you’re wondering, one egg may be substituted for two egg whites. Luckily for me, this was a clean substitution; my recipe called for two egg whites. If yours calls for one, I’d just double the recipe. Less thinking and more baked goods! 🙂
Anyway, the bread turned out delicious, if I do say so myself. Even without the sugar and fat. Here’s a link to the recipe,
and the picture below shows two out of the three loaves. ( I doubled the recipe). Enjoy!