Tasty Banana Bread
I like this recipe because it is easy to make and has a stronger taste of banana than most banana breads. It is also a low calorie, low fat recipe. It creates a tasty, chewy on the edges banana bread. This recipe comes from a Better Homes and Gardens Cookbook titled "New Dieter's Cookbook". You can also make this vegan by substituting one medium banana mashed/beaten till liquidy or 1 tablespoon ground flax seed plus 3 tablespoons water for the egg whites. It is very delicous and moist any way you decide to make it.
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 1
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains eggs
dairy free
pescatarian
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 1 1/2 cups all-purpose flour
- cooking spray
- 1 1/4 teaspoons baking powder
- 3/4 cup sugar
- 1/4 cup canola oil
- 1 cup ripe mashed banana
- 2 egg whites slightly beaten
- Carbohydrate 145.717332667399 g
- Cholesterol 248.108333325049 mg
- Fat 151.141595047835 g
- Fiber 5.75500840935447 g
- Protein 30.1350208501063 g
- Saturated Fat 63.3146133360529 g
- Serving Size 1 1 loaf, 16 serving(s) (635g)
- Sodium 45110.7082897931 mg
- Sugar 139.962324258045 g
- Trans Fat 7.89619216791413 g
- Calories 2051 calories
Set oven to 350. Spray loaf pan with cooking spray In a bowl stir together flour, baking powder, baking soda, cinnamon and salt. In another bowl stir together egg whites, banana, sugar, and oil. Pour dry ingredients into wet ingredients until mixture is just moistened. Pour into into prepared loaf pan. Bake for 45-50 minutes until a toothpick inserted in the center comes out clean. Cool in pan for about 10 minutes. Remove and cool on wire rack. Wrap bread in plastic wrap and store overnight.
