Recipe Details

Banana Bread

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Number of Servings: 9

Serving Size: 1/9 recipe

Use ripe bananas in this fat-free bread. Serve as a breakfast bread or as a dessert with a dollop of fat-free whipped topping. I use an 8" x 8" pan instead of a loaf pan because it cooks more uniformly.

Name: Amount:
granulated sugar 0.50 cup
unsweetened applesauce 0.25 cup
egg substitute (equal to 2 eggs) 0.50 cup
fat-free milk 0.25 cup
mashed banana 1 cup
unbleached all-purpose flour 0.75 cup
whole-wheat flour 0.75 cup
oat bran 0.50 cup
tsps baking powder 2
ground cinnamon 0.50 tsp
baking soda 0.25 tsp
ground nutmeg 0.25 tsp
salt (optional) 0.25 tsp
1:

Preheat oven to 350 degrees. Spray an 8" x 8" pan with nonstick cooking spray.

 2:

In a large mixing bowl, combine sugar, applesauce, egg substitute, milk and banana.

 3:

In a separate bowl, mix remaining ingredients. Add dry ingredients to the banana mixture.

 4:

Stir just until flour is moistened.

 5:

Pour into pan and bake for 50-55 minutes or until toothpick inserted in the center comes out clean.
Nutritional Information (per serving)
Calories 166
Calories from Fat n/a
Total Fat 1g
Saturated Fat 0g
Cholesterol 0mg
Sodium 143mg
Potassium n/a
Carbohydrates 35g
Dietary Fiber 3g
Sugars 15g
Protein 5g
Vitamin A n/a
Vitamin C n/a
Calcium n/a
Iron n/a
Folic Acid n/a
Dietary Exchange 2 starch
For More Recipes:
Quick & Healthy Volume II, 2nd Edition [Small Steps Press] book cover

Quick & Healthy Volume II, 2nd Edition [Small Steps Press]

Brenda J. Ponichtera RD

What sets this cookbook apart from other cookbooks are the ten weeks of easy dinner menus, each with a grocery list AND over 100 menus listed by category. Designed for busy people with lots of good intentions and little time to cook, Volume II offers delicious low-fat recipes and tips to make healthy eating easier than ever.