Ingredients
-
1
-
1
-
1/2
-
2
-
1
-
1/2
-
1
-
1/2
-
3
-
1/2
-
2
-
1
-
2
-
-
Directions
Low-Fat, High-Fiber Yummy Banana Bread, I make this each and every time we have bananas that are over-ripe I toast slices to have along with my coffee for breakfast I also use toasted slices to make peanut butter sandwiches for the kids’ lunches Who says if it’s good for you it can’t taste good too? The original recipe, which I have adapted quite a bit, came from Nick Malgieri’s book How to Bake , This was good but a little too healthy to satisfy my craving for moist banana bread used very ripe bananas but it still had a more subtle banana flavor and was a bit dry , Delicious, moist & flavorful! My 4 & 1 year olds even loved it! I added 1/2 cup finely chopped walnuts, 2 tablespoons ground flax seed, and I sprinkled the top with about 1/3 cup chocolate chips I didn’t have oat bran, so used 1/2 cup quick oats I will definitely make this one again!
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Steps
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1
Done
|
Preheat Oven to 375 Degrees F, Set Rack at Middle. Grease and Flour One 8 1/2 X 4 1/2 X 2 3/4 - Inch Loaf Pan. |
|
2
Done
|
in a Mixing Bowl, Combine Both Flours and Oat Bran, Baking Powder and Soda, Allspice and Cinnamon and Stir Well to Mix. |
|
3
Done
|
in a Separate Bowl, Whisk Together the Sugar, Egg Whites, Applesauce, Oil, Vanilla and Bananas. |
|
4
Done
|
Fold the Flour Mix Into the Wet Mixture, Be Careful not to Overmix. |
|
5
Done
|
Scrape the Batter Into the Prepared Pan. Bake For 45-55 Minutes, Until Well Risen and a Skewer Into the Thickest Part of the Bread Comes Out Clean. |
|
6
Done
|
Cool on a Rack 5 Minutes, Then Unmold and Finish Cooling. |
|
7
Done
|
Freezes Well. |
