World’s best banana bread…seriously.

Every once in awhile, I get a client who’s a “snacker”. Three squares a day don’t do it for these folks, and if they let their snack habit get the best of them, they find themselves less than svelt and not at all happy. The problem’s compounded when they have thing for baked goods…muffins, cookies and the like.

I found this recipe in an early cookbook put out by Canyon Ranch, truly one of the best spa resorts in the country. They seemed to have mastered the art of making healthy foods delicious.

Banana Bread

Serves 16

3 ripe bananas, peeled and mashed

1 1/2t real vanilla extract

1 large egg

1/4C fructose or sugar

1 1/3C whole wheat flour

2t baking powder

2T butter, melted

Preheat your oven to 350.

Light spray a 9″x5″ baking pan with non-stick cooking spray. Combine the bananas, vanilla, egg and frutose in the bowl of your electric mixer, and using the paddle, mix very well. In another bowl, combine the flour and baking powder and mix well.

Add the flour mixture to the banana mixture and mix lightly. Add the melted butter and mix just until moistened.

Pour the batter into the prepared baking pan and bake for 45 minutes to one hour or until a knife tip inserted in the center comes out clean.

Remove the bread from the pan and let cool on wire rack at least 30 minutes before slicing.

Try not to eat it all at once.

Total saturated fat per serving: .44

Recipe courtesy Canyon Ranch

Banana bread pic:

Kent McDonald is a Certified Personal Chef, living and working in Phoenix, AZ. (c) All rights reserved, 2011

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