A better banana bread, low fat
14 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Bananas; * see note |
| ½ | cup | Sugar |
| ½ | cup | Plain nonfat yogurt |
| ¼ | cup | Margarine; melted |
| 1 | tablespoon | Vanilla extract |
| 1 | Egg | |
| 1 | Egg white | |
| 2 | cups | All-purpose flour |
| 1 | tablespoon | Baking powder |
| ½ | teaspoon | Baking soda |
| ¼ | teaspoon | Salt |
| ¼ | cup | Pecans; chop/toast |
| Baking spray with flour | ||
Directions
Compared to a traditional banana bread, this one has half the sugar and fat but tastes just as sweet and delicious.
* 3 small very ripe bananas, mashed.
Combine first 7 ingredients in a large bowl; beat at medium speed of an electric mixer until well blended.
Combine flour and next 3 ingredients; stir in pecans. Add flour mixture to banana mixture, stirring just until moistened. Spoon batter into an 8-1/2x4-1/2x3-inch loaf pan coated with baking spray with flour. Bake at 350 degrees for 1 hour and 5 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan, and cool completely on a wire rack.
Yield: 14 servings (serving size: 1 slice).
158 calories (30% from fat), 5.3 g fat, 15 mg cholesterol, 124 mg sodium.
Source: Eating Light Magazine - July/August, 1994 Dottie Cross Posted to EAT-L Digest 14 Sep 96 Date: Sun, 15 Sep 1996 21:33:46 -0400 From: Martha Sheppard <MARTHAHS@...>