| Recipe: | A Better Banana Bread, Low Fat |
| Description: | |
| Preparation Time: | |
| Cooking Time: | |
| Number of Servings: | 14 |
| Difficulty: | N/A |
| Ingredients: | 1 cup(s) bananas ; * see note
1/2 cup(s) sugar
1/2 cup(s) Plain nonfat yogurt
1/4 cup(s) margarine ; melted
1 tbsp vanilla extract
1 egg
2 cup(s) All-purpose flour
1 tbsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/4 cup(s) pecans ; chop/toast
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| Directions: | Compared to a traditional banana bread, this one has half the sugar and fatbut 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 tobanana 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
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