Tuesday, February 8, 2011

Favorite Banana Bread Recipe...

A few weeks ago I mentioned that my husband and I had been saving up to buy a deep freezer, and in December we finally got to purchase a freezer! One of the things I have enjoyed stashing away has been "quick" breads to pull out and enjoy later. It's takes the same amount of time to mix & bake a double batch of bread, and freeze one for later, while enjoying one immediately.

I'm also trying to make healthier choices in what my little family eats, and here is my absolutely favorite banana bread recipe!!! It comes from the Betty Crocker Cookbook app available for the iTouch, Smartphones, etc...

"Healthified" Banana Nut Bread
(makes 1 loaf, but recipe doubles well)

1 1/2 cups whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
3/4 cup sugar 
1/4 cup canola oil 
2 egg whites
1 cup mashed banana (2 large)
1/4 cup skim milk
1 teaspoon vanilla
1/4 cup chopped pecans (optional)
OR 1 cup blueberries (optional)

1. Heat oven to 350F. Grease bottom-only of 8x4 inch or 9x5 inch loaf pan with spray or shortening. In medium bowl, mix dry ingredients.
2. In large bowl, beat sugar, oil, egg whites, bananas, milk, and vanilla until well-blended. Stir in flour mixture until well blended. Stir in pecans or blueberries (my favorite). Spoon into pan.
3. Bake 8-inch loaf 55-62 minutes, 9-inch loaf 45-52 minutes, or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pan to cooling rack. 

The Betty Crocker Cookbook says that this recipe has "44% less fat, 50% more fiber, and 26% fewer calories than the original recipe". There are 140 calories per serving, but it doesn't say how many servings are in a loaf? 

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