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Banana Bread

Banana Bread

Baking can bring you joy in complicated times, and we think this banana bread is the perfect comfort food: moist, hearty and packed with big banana flavor. But thanks to some healthy ingredient swaps, you won’t feel guilty about enjoying a slice for breakfast, a midday snack or dessert (we highly recommend warming it up first). 
 

Ingredients

3/4 cup sugar
1/4 cup light butter, softened, or ¼ cup canola oil
1  cups mashed ripe banana (about 3 bananas)
Optional: ½-1 grated apple (gives more flavor and moisture) or ½ cup of fruit of choice
1/4 cup fat-free milk
1/4 cup low-fat sour cream or plain yogurt
2 large egg whites or ¼ cup egg substitute
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
Cooking spray

Instructions

Preheat oven to 350°.
Combine sugar and butter in a bowl; beat at medium speed of a mixer until well-blended. Add banana, milk, sour cream or yogurt, vanilla, egg whites and apple/other fruit. Beat well and set asde.
Combine flour, baking soda, cinnamon and salt. Stir well. Add dry ingredients to creamed mixture, beating until blended.
Coat four miniature (5 x 2 1/2-inch) loaf pans with cooking spray. Spoon batter evenly into pans. Bake at 350° for 45 minutes or until a wooden toothpick inserted in center comes out clean. Let cool in pans 10 minutes on a wire rack.
Remove from pans and let loaves cool completely on wire racks before slicing.
This recipe can also be made into muffins (cook for 20 minutes at 350°) or mini-muffins (cook for 15-16 minutes at 350°).

Nutrition Information


Makes 4 mini loaves; 4 servings per loaf. Serving size: 1 slice

Amount Per Serving

*
Calories: 147
Fat: 2.2g
Saturated fat: 1.4g
Protein: 2.5g
Carbohydrates: 30.2g
Dietary fiber 1.1g
Cholesterol: 7mg
Sodium: 180mg
*Approximate totals; actual numbers will vary based on ingredient substitutions and/or addition of fruit
Recipe adapted from Cooking Light (November 1996).

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