Elizabeth Tipton

Low Fat Banana Bread March 10, 2014

Filed under: Uncategorized — Elizabeth @ 3:58 pm

Banana ripening time: 10+ days
Hands-on time: 15 minutes
Time-to-table: 90 – 120 minutes
Makes 16 slices

* 2 eggs
* ¾ cup sugar
* 4 very ripe bananas, mashed
* 1/3 cup buttermilk
* 1 tablespoon vegetable oil
* 1 tablespoon vanilla

* 1 cup all purpose flour
* ¾ cup whole wheat flour
* 2 teaspoons baking powder
* ½ teaspoon baking soda
* 1 teaspoon cinnamon
* ½ teaspoon table salt

Preheat the oven to 325F.

Mix the eggs and sugar in a large bowl with an electric mixer for 5
minutes, then mix in the bananas, buttermilk, oil and vanilla.

(Caution: Incoming unorthodox shortcut.) Dump the dry ingredients onto
the batter without mixing in. With a spoon, lightly combine them right
on top but still without incorporating into the wet batter. Now use
the mixer to combine the dry ingredients and wet batter but just until
barely combined. (Too much mixing will create small holes in the bread
when it bakes.)

Turn the batter into a well-greased bread pan and bake for 60 minutes
or until a knife inserted in the center comes out clean. Let cool for
10 minutes, then turn onto a rack to finish cooling. Slice and serve!
And shhh! No sharing our low-fat secret!
NUTRITION ESTIMATE Per Slice: 162 Cal (11% from Fat); 2g Tot Fat; 0g
Sat Fat; 33g Carb; 2g Fiber; 191mg Sodium; 31mg Cholesterol, Weight
Watchers 3 points


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