There’s nothing like the scent of baked goods that fills every inch of your home with pure delight ..there is something to that, something very sweet and joyful. Now that I am off from school I can sit by the fire, and read a couple of chapters of Great Expectations while my mind thinks up recipes to Google later.
I had these three bananas that were getting darker and older by the day. Naturally, I thought I’d turn them into a recipe, one other than banana muffins or banana bread–and one that was particularly low-in-fat. Free time, cold nights and comfy food are the three musketeers of (terrible) indulgence. I guess it is OK to give in at times. Nonetheless, I try to cook and bake healthy foods, and, I really do believe that small substitutions make a huge difference in the long run. SO, I liked this recipe and figured I can adjust some things, slightly, but keep the same taste. It turned out PERFECT!!!
Total cook time: 30 minutes
Lessons Learned: Instead of white sugar, I put only 1 cup of Splenda brown sugar. And, instead of 1 cup of sour cream, I mixed half and half low-fat yogurt with sour cream (because I wanted to keep the taste, still). Also, I used Becel butter that is reduced in fat and calories, instead of regular butter. 🙂