How To Lighten Up Family Favorites
By: Jodie Shield, RD
(Makes 10 servings)
My mother-in-law, Sally from St. Clair Shores, MI has been making this banana bread for years. She clipped the original recipe from the Fontbonne Auxillary Cook Book back in 1981. She asked if I could increase the fiber and lower the fat content without changing the taste. Here is what I recommend:
- To boost fiber and retain a light moist texture, swap the same amount of whole wheat “white” flour for the all-purpose flour used in the original recipe.
- Trim the fat by substituting 4 egg whites for 2 whole eggs; cut the walnut measure in half or simply omit them.
These small changes made a big nutrition difference! The recipe still tastes fantastic but has twice as much fiber and on-third less fat.
Family Recipe Make-Over Results
|Saturated Fat (g)||6.5||6|
|Dietary Fiber (g)||2||4|
2 cups whole wheat white flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
½ cup unsalted butter or margarine
3/4 cup sugar
4 large egg whites
1 cup mashed bananas (2 or 3)
1/2 cup chopped walnuts
Sift together flour, baking powder, baking soda and salt. Cream together butter and sugar. Add egg whites, one at a time, beating well after each one. Add mashed bananas. Mix well. Blend in sifted dry ingredients and fold in chopped walnuts. Turn in greased 8 X 4 inch loaf pan. Bake 50 minutes at 350 degrees. Remove from oven and cool on wire rack.
If you have a family favorite recipe you would like analyzed and revised, please send it to Jodie@healthyeatingforfamilies.com.