|
If you're not already
a Health e-Report subscriber,
click here: Subscribe
Lightened banana nut bread
¼ cup butter, softened
¾ cup sugar
¼ cup low-fat yogurt
1 egg
1 egg white
2 ripe bananas, mashed
¼ cup low-fat milk
2 cups flour
½ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
¼ cup chopped nuts, toasted
- Preheat the oven to 350°. Coat a loaf pan with nonstick cooking spray; set aside. Toast the nuts by placing them on a cookie sheet in the 350° oven. Bake until lightly browned, 5-7 minutes.
- Cream the butter and sugar in a large mixing bowl. Stir in the yogurt, then add the egg and the egg white, stirring well after each addition. Add the bananas, then the milk, blending well.
- Sift the flour, baking soda, baking powder and salt together. Add to the creamed mixture; blend together, but do not over beat, as this will toughen the bread. Add the nuts and pour into the prepared pan.
- Bake for about 1 hour, or until a toothpick inserted into the center of the cake comes out clean. Turn out onto a rack to cool. For best results, let it cool before cutting .
Makes 16 servings.
Nutrition data per serving:
Calories: 156
Total fat: 5 g
Saturated fat: 1 g
Cholesterol: 20 g
Sodium: 129 mg
Total carbohydrate: 26 g
Dietary fiber: 1 g
Protein: 3 g
Resource for article: BellyBytes.com
http://www.bellybytes.com
All material is copyright BellyBytes.com unless otherwise noted.
Reprinted on February 28, 2007, courtesy of BellyBytes.com. For more information, please visit http://www.bellybytes.com. |
