Thursday, July 9, 2009
Over-ripe bananas? Not sure what to do? Here is a low-fat banana muffin recipe that puts those brown bananas to good use. I grew up eating traditional banana bread which was extra delicious because we’d eat it sliced, toasted and buttered, what could be bad? But, now that I’m a bit more calorie conscious I’d rather eat low-fat banana bread and devour high-calorie chocolate with slightly less guilt.
I experimented on my own substituting applesauce in my banana bread recipe and the result was a gummy mess. So I went on a search for recipes using yogurt or some other substitute and found one using buttermilk. (See below for how to make your own buttermilk!) This low-fat recipe calls for 1 tbls. oil and 1/3 buttermilk compared to my old version which used ½ cup butter and 1 tbls. milk – while I’m no chemist, I know that is significantly lower in fat! Unfortunately after finding the recipe online, I copied it into my cookbook and can’t seem to find it again… my apologies to the original chef for lack of credit for this recipe.