Lowfat Banana Nut Bread
Wrap and freeze individual slices for a healthy lunchbox snack.
Makes 1 loaf (14 servings)
Preparation: 10 - 15 minutes, plus 2 hours baking and cooling.
Vegetable oil cooking spray
1/4 cup (56ml) walnut halves, shells removed
3/4 teaspoon (3ml) baking powder
3/4 teaspoon (3ml) baking soda
1/4 teaspoon (1ml) salt
[225g] total), peeled, cut into
1 large egg
1large egg white 2/3 cup (150ml) sugar
1/3 cup (75ml) plain nonfat yogurt
Preheat oven to 350˚F (175˚C). Lightly spray a 9 x
Process banana until puréed, about 30 seconds. Scrape work bowl and process an additional 10 seconds. Add egg, egg white, sugar, yogurt, butter and vanilla extract. Process until well combined, about 10 - 15 seconds. Add dry ingredients. Pulse until flour is just mixed in, about 5 - 6 times.
Pour into prepared pan. Bake until golden brown and a toothpick inserted in the center comes out clean, about 50 minutes. Cool in pan on a wire rack for 20 minutes. Remove from pan and cool completely on wire rack.
Muffin variation:
Lightly spray 12 standard
Nutritional analysis per serving:
Calories 131 (28% from fat) • carbo. 22g • pro. 3g • fat 4g
sat. fat 0g • chol. 21mg • sod. 125mg • fiber 1g
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