Banana Bread Ii from Healthy Diabetic Recipes

Banana Bread Ii Recipe

Recipe Ingredients:

Nonstick spray, as needed
1 1/2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1/2 tsp ground allspice
2/3 cup low-fat (1%) milk
1/2 cup light brown sugar - (firmly packed)
1/3 cup vegetable oil
1 egg
1 egg white
1 tsp vanilla extract
1 cup mashed bananas
= (abt three 6" bananas)

Recipe Instructions:

Preheat the oven to 350 degrees. Spray a 9- by 5-inch loaf pan with nonstick spray.

In a medium bowl, whisk together the flour, baking soda, salt, and allspice. Make a well in the center.

In another medium bowl, combine the milk, sugar, oil, egg, egg white, and vanilla until well blended, removing any lumps. Stir in the banana. Pour into the well in the flour mixture; stir just to combine (do not overmix), about 1 minute. Pour the batter into the prepared pan.

Bake until a toothpick inserted in the center comes out clean, 50 to 60 minutes; avoid underbaking. Cool in the pan on a rack, 5 to 10 minutes, then remove from the pan and place on the rack to finish cooling.

This recipe yields 16 servings. Serving size: 1 slice

Exchanges Per Serving: 1 1/2 Carbohydrate, 1/2 Fat.

Nutrition Facts: Calories 134; Calories from Fat 48; Total Fat 5g; Saturated Fat 0g; Cholesterol 14mg; Sodium 167mg; Carbohydrate 20g; Dietary Fiber 1g; Sugars 10g; Protein 2g.

Comments: Cooks who long ago mashed bananas for traditional banana bread were way ahead of their time. Recently, other fruits such as pureed prunes, apples, and apricots have also been used as fat replacers to decrease a recipe's fat content.

Source:
"American Diabetes Association at http://www.diabetes.org"
S(Formatted for MC6):
"09-24-2002 by Joe Comiskey - jcomiskey@krypto.net"
Copyright:
"© American Diabetes Association, 2000"

Servings: 16

"Americans, more than any other culture on earth, are cookbook cooks; we learn to make our meals not from any oral tradition, but from a text. The just-wed cook brings to the new household no carefully copied collection of the family's cherished recipes, but a spanking new edition of ‘Fannie Farmer’ or ‘The Joy of Cooking’."

~ John Thorne, American food writer

 

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