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BRUNCH QUICK BREADS:
Low-Fat Banana Bread
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Low-Fat
Banana Bread |
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Buttermilk
replaces nearly all of the oil...
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2
large |
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eggs |
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¾
cup |
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granulated sugar |
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1
cup |
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mashed ripe bananas (about 3 medium) |
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1/3
cup |
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buttermilk |
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1
Tbs |
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vegetable oil |
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1
Tbs |
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vanilla extract |
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1 ¾
cups |
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all-purpose flour |
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2
tsp |
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baking powder |
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½
tsp |
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baking soda |
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½
tsp |
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salt |
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1 |
Preheat oven
to 325°F. Lightly grease 8½ x ½ x 2½- inch pan;
dust with flour. |
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2 |
Using
electric mixer, beat eggs and sugar in large
bowl until thick and light, about 5 minutes. Mix
in bananas, buttermilk, oil and vanilla. |
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3 |
Sift flour,
baking powder, baking soda and salt over the wet
mixture; beat just until blended. Transfer
batter to prepared pan. |
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4 |
Bake bread
until golden brown on top and tester inserted
into center comes out clean, about 1 hour. Turn
bread out onto rack and cool. |
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Servings: 12 |
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Yield: 1 loaf |
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Nutrition Facts |
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Amount Per Serving |
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Calories |
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160.23 |
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Calories From Fat (13%) |
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20.67 |
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% Daily Value |
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Total Fat
2.30g |
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4% |
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Saturated Fat 0.43g |
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2% |
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Cholesterol
35.52mg |
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12% |
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Sodium
250.06mg |
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10% |
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Potassium
110.10mg |
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3% |
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Carbohydrates
31.43g |
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10% |
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Dietary Fiber 0.98g |
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4% |
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Sugar 15.36g |
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Sugar Alcohols 0.00g |
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Net Carbohydrates
30.45g |
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Protein
3.36g |
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7% |
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WW Points 3 |
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Recipe Source |
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Bon Appetit |
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RATE this Recipe
Ratings:
***Hey,
This One's a Keeper!- would
make it again. "Good low fat bread. Not as good as
full fat, but we enjoyed nonetheless."
-Tempe, AZ
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