Mom's Banana Bread

Now that school is officially in session in both of my districts, my work days begin early and end late. Last week my husband and I went to the grocery store, and with the highest and truest of expectations for eating a healthy breakfast each morning, I stocked up on bananas, cereals, eggs, English muffins, and tea. My actual practice has not lived up to my ideals, however; rather, I have been leaving the house in a rush in the mornings and munching Chocolate Almond Fudge Clif Bars in my car on my way to work. Sunrise + chocolate = not my plan + a stack of brown bananas. So, I decided to make a quick loaf of banana bread this evening to eat during my morning rush for the remainder of the week. This bread's pure banana flavor, unmasked by nuts and spices, makes it a perfect choice for breakfast. Its light ingredients make it a reasonable choice, as well - 147 calories and 2.2 grams of fat per slice, with a bit of protein and fiber as well. The recipe was originally published in Cooking Light.

Ingredients:
1 cup sugar
0.25 cup light butter, softened
1.5 - 1.75 cups mashed ripe banana, to texture (approximately 3 bananas)
0.25 cup fat-free milk
0.25 cup low-fat sour cream
2 large egg whites
2 cups all-purpose flour
1 teaspoon baking soda
0.5 teaspoon salt
Cooking spray

Directions:
Preheat oven to 350 degrees. Beat sugar and butter at medium speed of a mixer 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-inch loaf pan coated with cooking spray; bake at 350 degrees for 1 hour 10 minutes until a wooden pick inserted in the center comes out clean.