BANANA-NUT BREAD
Bananas and low-fat buttermilk give this old favorite its moistness and help lower the fat.
1 C | mashed ripe bananas |
1/3 C | low-fat buttermilk |
1/2 C | packed brown sugar |
1/4 C | margarine |
1 | egg |
2 C | sifted all-purpose flour |
1 tsp | baking powder |
1/2 tsp | baking soda |
1/2 tsp | salt |
1/2 C | chopped pecans |
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Preheat oven to 350º F. Lightly oil two 9x5-inch loaf pan.
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Stir together mashed bananas and buttermilk; set aside.
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Cream brown sugar and margarine together until light. Beat in egg.
Add banana mixture; beat well.
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Sift together flour, baking powder, baking soda, and salt; add all at once to liquid ingredients.
Stir until well blended.
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Stir in nuts and turn into prepared pan.
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Bake for 50-55 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes in pan.
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Remove from pan and complete cooling on a wire rack before slicing.
Yield: One loaf--Serving Size: 1/2-inch slice
Each serving provides:
Calories: 133
Total fat: 5 g
Saturated fat: 1 g
Cholesterol: 12 mg
Sodium: 138 mg