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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Looking for a way to use up ripe bananas? Banana bread certainly fills the bill, but most recipes are loaded with fat. We've slimmed down our version by cutting back on the margarine and we added whole wheat flour, rolled oats,and blueberries for texture and color. For a unique-looking loaf, bake the bread in a coffee can. Fill the can about 3/4 full to allow for expansion of the dough, and reduce the baking time by 5 to 8 minutes. From the American Diabetes Association. whole-wheat flour, all-purpose flour, baking soda, cinnamon, salt, quick-cooking rolled oats, margarine, sugar, egg, bananas, fresh lemon juice, blueberries cvt Ingredients:
1 cup whole-wheat flour |
3/4 cup all-purpose flour |
1 tsp baking soda |
1/2 tsp cinnamon |
1/4 tsp salt |
1/2 cup quick-cooking rolled oats |
3 tbsp margarine |
1/3 cup sugar |
1 large egg or 1/4 cup egg substitute |
225 g (1 cup mashed) bananas, about 2 medium |
1 tbsp fresh lemon juice |
1 cup (fresh or thawed) blueberries |
Directions:
1. Preheat the oven to 350 degrees F. Spay an 8-1/2x 4-inch loaf pan with nonstick spray.
2. Combine both flours, the baking soda, cinnamon,and salt in a large bowl. Stir in the oats.
3. Cream the margarine and sugar in the large bowl of an electric mixer. Beat in the egg; add the bananas and lemon juice. Stir until blended.
4. Add the dry ingredients and mix just until moistened. Gently fold in the blueberries.
5. Pour the batter into the loaf pan and bake for about 1 hour, until an inserted toothpick comes out clean.
6. Let the bread cool in the pan for 10 minutes; turn it out onto a wire rack to cool completely. Wrap and refrigerate several hours before cutting into 16 slices.
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