Runner’s World Banana Bread

What’s a guy to do whilst waiting at home for a remediation company to come out to dry the ground under his house and have a plumber fix a leaky drain pipe in the crawl space beneath his house?  Make his favorite banana bread!!    Something has got to cheer me up in the face of hundreds of dollars in repairs.  One friend posted on Facebook he had put Judy Garland on to cheer him up – this is my food equivalent.

Fresh out of the oven

So, this isn’t my recipe.  But I love it.  I read it in a Runner’s World article a few years back (when I was actually running enough to get something out of reading it), and it has become my favorite since then.   I didn’t have sour cream in the house so I used greek yogurt.  Just as yummy. And I like to line my pan with parchment paper.  Makes the removal soooo much easier!

You can lift it right out of the pan with the parchment paper!




Flour’s Famous Banana Bread

1 2/3 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup sugar, plus 2 tablespoons sugar
2 eggs
1/2 cup vegetable oil
3 1/2 bananas, very ripe, mashed
2 tablespoons low-fat sour cream
1 teaspoon vanilla
2/3 cup walnuts, toasted and chopped

Preheat oven to 350°F. Sift together first four ingredients. Beat sugar and eggs with a whisk until light and fluffy. Drizzle in oil. Add bananas, sour cream, and vanilla. Fold in flour mixture and nuts. Pour batter into a buttered 9″ x 4″ loaf pan and bake for 45 minutes, or until a toothpick inserted in the center comes out clean. Makes 12 servings. Lower-fat version: Reduce oil to 1/4 cup, add 1/4 cup unsweetened applesauce (260 calories, 9 grams of fat).

Sliced and ready to eat

Yumminess!   Now about that stinky smell from the leaky drain pipe…


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