Spring has officially begun this week but I’d like to fast forward to summer. It’s still a bit chilly in San Francisco and I cannot wait for warmer weather. In the meantime, I’ve made healthy fruit popsicles with strawberries, kiwi, non fat plain Greek yogurt, and unsweetened almond milk. No added sugar!
Banana bread is such a classic dessert. It’s great solution for saving over ripened bananas and pleasing a crowd at the same time!
I’ve revamped the traditional recipe to make a lighter batter and a crunchy top. I’ve created a lighter batter by using egg whites instead of the whole egg with yolk. The inspiration came from the Chinese sponge cake, known for its fluffy airy consistency. Although banana bread baked with egg whites won’t turn out as airy as Chinese sponge cake, you’ll notice a lighter texture than regular banana bread.
If the recipe calls for 2 eggs like this popular recipe on all recipes.com – http://allrecipes.com/recipe/banana-banana-bread/ – egg whites from 4 eggs would be used instead. Sprinkle on granulated sugar just before baking and the result will be a crispy, sweet crusty top.