1 cup sugar
1/4 cup light butter softened
3 ripe bananas mashed up (I always use 4-5)
1/4 cup low fat milk
1/4 cup low fat sour cream
2 large egg whites
2 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
Preheat oven to 350.
Beat sugar and butter at medium speed until well-blended. Add banana, milk, sour cream, and egg whites; beat well.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda and salt. Add flour mixture to sugar mixture, beating until blended.
Spoon batter into a 9 x 5 inch loaf pan coated with cooking spray. Bake at 350 for 1 hour and 10 minutes or until a wooden pick inserted in the center comes out clean. Cool 10 minutes in pan on wire rack; remove from pan.
Quick banana tip: if you have bananas that are getting too ripe to eat, throw them in the freezer. Yup just in the skin, don't do anything to them. When you are ready to bake with them, just defrost and peel. They will be a little more liquid-y than normal but otherwise they work fine. Don't be alarmed when the banana turns completely black in the freezer. Recipe from Cooking Light, 2000.