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Post by Tia on Aug 9, 2005 12:41:01 GMT -5
Whole Wheat Banana Bread Ingredients:
Topping: 1/2 banana, chopped 1/2 cup rolled oats (not quick-cooking or instant) 1/4 cup light brown sugar Bread: 1 cup whole wheat flour 1 cup all-purpose flour 1/2 cup light brown sugar 2 tsp. baking powder 1/4 tsp. salt 2 ripe medium bananas 2 eggs, lightly beaten 1 cup lowfat buttermilk 1 Tbsp. canola oil Instructions: Preheat oven to 375 degrees. Spray a 9-inch x 5-inch x 2 1/2-inch loaf pan with cooking spray.
In small bowl, combine topping ingredients. Set aside.
In large bowl, whisk together flours, remaining sugar, baking powder and salt to combine.
In another small bowl, mash bananas. Mix in eggs, buttermilk and oil.
Stir wet ingredients into dry ones, mixing just until combined. Pour batter into prepared pan. Sprinkle topping evenly over batter.
Bake until knife inserted into center of bread comes out clean, 45 to 50 minutes. Do not worry if some bits of topping get very dark.
Let loaf rest in pan 10 minutes. Turn out onto baking rack and cool completely. Serve or wrap in foil and use later. This bread keeps 4 to 5 days, and freezes well. Nutritional Information: Makes 1 loaf, about 10 slices. Per serving: 229 calories, 3 g. fat, <1 g. sat. sat, 46 g. carbohydrate, 6 g. protein, 6 g. protein, 3 g. dietary fiber, 201 mg. sodium.
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