Recipe by Just Happy
Another one of my dorm cooking experiments. Diet friendly, using egg whites only.
Top Review by nethope
I made a double batch because I had 1 cup left of my biscuit mix, and I had too many brown bananas:<br/>1 cup Bisquik (fat-free, homemade)<br/>2 medium-small mashed bananas<br/>1 egg<br/>1/4 cup sugar<br/><br/>For this double batch, I used a Pyrex loaf pan, roughly 9x4".<br/><br/>After 25 minutes in the oven at 200 degrees fahrenheit, I decided to try 200 degrees centigrade (395°F) instead, and <strong>then</strong> it was done in 12 minutes.<br/><br/>I use the dry ("sift together") ingredients from http://sacofoods.com/recipes/view/saco-buttermilk-biscuits to make my fat-free biscuit mix in advance. I don't bother cutting in the shortening: most recipes tolerate it, and then it can go in dry (pantry not frig) storage.<br/><br/>The result is very tasty and moist! On its own, this is a light banana bread (or, if you prefer, a dense cake; in other shapes, more muffin than cupcake). With a streusel topping, it would be an outstanding banana coffee cake. I think some chocolate (or peanut butter, or both) would go well, too.<br/><br/>It's 5 stars for easy, 5 stars for a treat with a rational number of calories, but 3 stars for the directions (wrong cooking temperature, but I don't think the final result suffered from it). Adjust your expectations from "cake" to "banana bread" et voilà! Or call it a cake and frost it ...
Directions See How It's Made
- 1. Preheat oven to 200°F.
- 2. Blend all ingredients together.
- 3. Add more or less sugar to your own personal liking.
- 4. Pour into baking bowl; I usually use a round medium-sized pyrex, as it is a small serving.
- 5. Bake for 12-15 mins, or until golden brown.