top 'o the morn'in

There's a bit of a chill this morning but I'm greeting the morning with hot coffee, fresh-baked banana bread topped with cream cheese and strawberries--yes, of course al fresco (in the fresh air).

This isn't the banana bread your mama used to bake. This is super moist and low in fat. I don't remember where it originated from, but I have changed the original recipe several times over the years, looking for a healthier bread. This recipe makes one wee loaf (6-inch by 3-inch by 2-inch loaf pan). If you want more, by all means double, triple the recipe, but I will say from experience that you will still need to use the wee loaf pans. There will be a good deal of very brown and crispy crust all around by the time the center is set if "regular-sized" loaf pans are used (which would be sad). Muffin shapes work well too, but the miniature pans are so very endearing and the perfect size for kids to share.

Wee Banana Bread

1/4 cup unbleached flour
1/4 cup whole wheat flour
2 tablespoons sugar (Splenda can be used as a substitute)
1/4 teaspoon baking powder
1/4 teaspoon baking soda
dash of salt (less than 1/8 teaspoon)
1/4 cup fat free sour cream
1/4 cup mashed ripe banana
1 teaspoon vegetable oil (I use olive oil)
1/4 teaspoon vanilla extract
1 large egg white

• Preheat the oven to 350 degrees F.
• Sift the first six (dry) ingredients into a medium bowl (sifting ensures the baking powder, baking soda, and salt are not clumped and are evenly distributed). Combine sour cream and next four ingredients in a small bowl--stir well. Add "wet" ingredients to "dry" mixture. Stir just until moist.
• Pour batter into 6- x 3- x 2-inch loaf pan. (Depending on your pans, you may need to rub a very little bit of oil in them to keep the bread from sticking.)
  
• Bake for 35 minutes or until a wooden pick inserted in center comes out clean.
• Let cool in pan 10 minutes. Remove from pan, and let cool on a wire rack.

What a fine way to welcome the day 'o green.