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Bread: BANANA-NUT BREAD

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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  

Preheat oven to 350º F. Lightly oil two 9x5-inch loaf pan.
Stir together mashed bananas and buttermilk; set aside.
Cream brown sugar and margarine together until light. Beat in egg. Add banana mixture; beat well.
Sift together flour, baking powder, baking soda, and salt; add all at once to liquid ingredients. Stir until well blended.
Stir in nuts and turn into prepared pan.
Bake for 50-55 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes in pan.
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

Source: http://www.nhlbi.nih.gov/health/public/heart/other/syah/banutbre.htm
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