Heart Smart Banana Bread Recipes

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HEART SMART BANANA BREAD



Heart Smart Banana Bread image

Looking for a no-yeast bread recipe? Then check out this banana bread made using Bisquick Heart Smart™ mix.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 2h50m

Yield 16

Number Of Ingredients 7

1 1/3 cups mashed very ripe bananas (about 2 large)
2/3 cup sugar
3/4 cup fat-free egg product
1/4 cup fat-free (skim) milk
2 tablespoons vegetable oil
1/2 teaspoon vanilla
3 cups Bisquick Heart Smart™ mix

Steps:

  • Heat oven to 350°F. Spray bottom only of 9x5-inch loaf pan with cooking spray. In large bowl, stir bananas, sugar, egg product, milk, oil and vanilla until blended. Stir in Bisquick mix. Pour into pan.
  • Bake 55 to 60 minutes or until toothpick inserted in center comes out clean.
  • Cool 10 minutes. Run knife or metal spatula around sides of pan to loosen bread; remove from pan to cooling rack. Cool completely, about 1 hour 30 minutes, before slicing.

Nutrition Facts : Calories 150, Carbohydrate 28 g, Cholesterol 0 mg, Fat 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 210 mg, Sugar 13 g, TransFat 0 g

HEART-SHAPED BANANA CAKE



Heart-Shaped Banana Cake image

One layer of this banana cake and another layer of Coconut Cake surrounded by cream cheese frosting and colored coconut flakes comprise the very special Alexis' Heart Cake.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes one 10-inch heart-shaped cake

Number Of Ingredients 10

3/4 stick (6 tablespoons) unsalted butter, room temperature, plus more for pan
1 1/3 cups all-purpose flour, plus more for pan
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 very ripe bananas, mashed
2 tablespoons sour cream or creme fraiche
1/2 teaspoon pure vanilla extract
3/4 cup sugar plus 2 tablespoons
2 large eggs

Steps:

  • Preheat oven to 350 degrees. Butter a 10-inch heart-shaped cake pan; line bottom with parchment paper. Butter parchment and dust with flour, tapping out excess; set aside.
  • In a medium bowl, whisk together flour, baking powder, baking soda and salt. In a small bowl, stir together mashed banana, sour cream, and vanilla; set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and sugar on medium speed until light and fluffy, 3 to 4 minutes, scraping down the sides of the bowl, as needed. Add the eggs, one at a time, beating well after each addition. With the mixer on low speed, add the reserved banana mixture, beating until combined. Add the flour mixture in two parts, beating until combined after each, 2 to 3 minutes, being careful not to overmix
  • Pour batter into prepared pan. Bake, rotating pan halfway through, until cake is golden brown and a cake tester inserted into the center comes out clean, 30 to 35 minutes.
  • Transfer pan to a wire rack to cool for 20 minutes. Invert cake onto rack; peel off parchment paper. Reinvert cake and let cool completely, top side up.

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