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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 8 |
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I like this recipe because it is easy to make and has a stronger taste of banana than most banana breads. It is also a low calorie, low fat recipe. It creates a tasty, chewy on the edges banana bread. This recipe comes from a Better Homes and Gardens Cookbook titled New Dieter's Cookbook . You can also make this vegan by substituting one medium banana mashed/beaten till liquidy or 1 tablespoon ground flax seed plus 3 tablespoons water for the egg whites. It is very delicous and moist any way you decide to make it. Ingredients:
1 1/2 cups all-purpose flour |
1 1/4 teaspoons baking powder |
1/2 teaspoon baking soda |
1/2 teaspoon ground cinnamon |
1/8 teaspoon salt |
2 egg whites, slightly beaten |
1 cup ripe mashed banana |
3/4 cup sugar |
1/4 cup canola oil |
cooking spray |
Directions:
1. Set oven to 350.
2. Spray loaf pan with cooking spray In a bowl stir together flour, baking powder, baking soda, cinnamon and salt.
3. In another bowl stir together egg whites, banana, sugar, and oil.
4. Pour dry ingredients into wet ingredients until mixture is just moistened.
5. Pour into into prepared loaf pan.
6. Bake for 45-50 minutes until a toothpick inserted in the center comes out clean.
7. Cool in pan for about 10 minutes.
8. Remove and cool on wire rack.
9. Wrap bread in plastic wrap and store overnight.
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