Banana Bread

I got this recipe from Sara... it's my new go-to banana bread!

Banana Bread

1 cup mashed bananas
1 cup sour cream
1/4 cup butter
1 1/3 cups white sugar
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch pan, or two 7x3 inch loaf pans.

Combine banana and sour cream. Set aside. In a large bowl, cream together the margarine and sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla and banana mixture. Combine the flour, baking soda, baking powder and salt; stir into the banana mixture. Spread the batter evenly into the prepared pan or pans.

Bake for 50 minutes in the preheated oven, or until a toothpick inserted into the center of the bread comes out clean.

Low Fat, Low Calorie Zucchini Bread

This past weekend, I made Zucchini Bread, but not from my standard recipe.  I found this low fat/low cal recipe online and was very pleased with it.  It's really a calorie slasher unlike the ones that contain whole eggs and oil.  Those can be up to 300 calories a slice!

Ingredients:
5 egg whites
1 cup Splenda
1 cup sugar
1 cup unsweetened applesauce
1 tsp. vanilla
3 cups grated zucchini
1 cup whole wheat flour
1 cup all purpose flour
1 tsp baking soda
1/2 tsp baking powder
1 tsp. salt
2 Tbs. cinnamon
1/4 tsp. nutmeg

*at the end of the page I will write the changes I made

Directions:
Combine eggs, sugar, splenda, applesauce, and vanilla in a bowl.  Add well drained zucchini and mix well.  Sift together dry ingredients and add a little at a time, mixing as you go.
Pour into two loaf pans and bake at 325 degrees for an hour or until a knife inserted into the middle of the loaf comes out clean.

Makes 24 slices, 12 from each loaf.  Freezes well.

Nutritional Info
fat:0.2g
carbohydrates: 19.6g
calories: 87.3
Protein: 2.3 g



* I did not use any Splenda, I don't care for the aftertaste and I found it to be sweet enough with just the 1 cup of sugar.  I also added 1/2 chopped walnuts which would increase the calorie count slightly.  You MUST be sure to drain and squeeze the moisture out of the zucchini or it will not cook thoroughly!  You could also add dried cherries or cranberries, or pineapple.  We were very pleased with the results...if you try it, I hope you also enjoy it!

METRIC SYSTEM BREAD

Dear Sisters, most of my recipes are based on the metric system.
If you double click on gram you will be lead to the Wikipedia information.

I make this bread for Gunnar, cause gluten is not good for his digestive system. It's called intolerance, but not an allergy.
It's about the weirdest recipe I've ever tried out, but it works!

7(seven) eggs must be whipped with 300 g cottage cheese and 2 tablespoons of honey (optional) 1/2 cup of olive oil and 1 cup of water.
Mix in 200 g of linseed (flax seed), 100g of sesame seed, 100 g of bran of rye or oats, 2 teaspoons of baking powder, 1 small teaspoon of herb salt.
Pour this well mixed "dough"in two bread forms, baking paper and olive oil in the bottom.
Place on the lowest rill in the oven and let cook on 180 Celsius grades, also metric, for 2 (two) hours.
Let cool on a grate for 6 hours, or as long as you can bear.
The bread should become tasty, moist and durable.
I had to try three times before I succeeded.
It might be a good idea to place the linseed in water the evening before.
I usually am to slow-planned to do that.