Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 2/3 cup sugar
• 2-1/2 T butter, softened
• 1 1/2 cups mashed ripe banana (about 4 bananas)
• 3 T skim milk
• 3 T fat-free sour cream or vanilla yogurt
• 2 large egg whites
• 1/2 t vanilla extract
• Cooking spray

Directions

1. Preheat oven to 350°F. Coat loaf pan with cooking spray.

2. In a large bowl, mix together flour, baking soda, salt, cinnamon, and nutmeg. Set aside.

3. In a different large mixing bowl OR stand mixer bowl, combine sugar and butter. “Beat at medium speed of a mixer until well-blended.” Stop beater. Add banana, milk, sour cream, and egg whites. Resume beating until well combined.

4. Pour flour mixture into banana mixture and beat until everything is well-blended.

5. Pour batter into loaf pan. Bake 60 or 70 minutes, or until loaf passes the toothpick test. (Insert a toothpick in the middle of the bread. If it comes out clean, you’re golden.) Remove from oven. Let sit for 10 minutes on a wire rack. Pry bread from pan and let it cool totally on that same wire rack. For best flavor, wrap in tin foil and let sit overnight.

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