Banana Bread II Recipe - Cooking Index
Banana Bread II Recipe - Cooking Index
Cooks who long ago mashed bananas for traditional banana bread were way ahead of their time. Recently, other fruits such as pureed prunes, apples, and apricots have also been used as fat replacers to decrease a recipe's fat content.
Courses: Breads| Nonstick spray - as needed | ||
| 1 1/2 cups | 93g / 3.3oz | All-purpose flour |
| 1 teaspoon | 5ml | Baking soda |
| 1/2 teaspoon | 2.5ml | Salt |
| 1/2 teaspoon | 2.5ml | Ground allspice |
| 2/3 cup | 157ml | Low-fat (1%) milk |
| 1/2 cup | 80g / 2.8oz | Light brown sugar - (firmly packed) |
| 1/3 cup | 78ml | Vegetable oil |
| 1 | Egg | |
| 1 | Egg white | |
| 1 teaspoon | 5ml | Vanilla extract |
| 1 cup | 237ml | Mashed bananas = (abt three 6" bananas) |
Preheat the oven to 350 degrees. Spray a 9- by 5-inch loaf pan with nonstick spray. In a medium bowl, whisk together the flour, baking soda, salt, and allspice. Make a well in the center.
In another medium bowl, combine the milk, sugar, oil, egg, egg white, and vanilla until well blended, removing any lumps. Stir in the banana. Pour into the well in the flour mixture; stir just to combine (do not overmix), about 1 minute. Pour the batter into the prepared pan.
Bake until a toothpick inserted in the center comes out clean, 50 to 60 minutes; avoid underbaking. Cool in the pan on a rack, 5 to 10 minutes, then remove from the pan and place on the rack to finish cooling.
Exchanges Per Serving: 1 1/2 Carbohydrate, 1/2 Fat. Nutrition Facts: Calories 134; Calories from Fat 48; Total Fat 5g; Saturated Fat 0g; Cholesterol 14mg; Sodium 167mg; Carbohydrate 20g; Dietary Fiber 1g; Sugars 10g; Protein 2g.
Source:
"American Diabetes Association at http://www.diabetes.org"
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