I do. So I scoured the internet for new banana recipes. I was thinking of bread or muffins. I then pasted them on a document to look at more closely. But I thought I might as well post them all here. There are many choices and I have not adapted them to be safe, but I think we all know how to do that.  I like using some light coconut milk sometimes when cooking, for moistness. Of course there is applesauce too! And the cookies sound interesting. Here are the many recipes, sorry they are so messy and hard to read:
Almost No Fat Banana Bread
This bread is surprising moist and has a wonderful
flavor. For a little variation, you can add nuts or raisins.
Prep Time: approx. 10 Minutes. Cook Time: approx. 55
Minutes. Ready in: approx. 1 Hour 5 Minutes. Makes 1 - 8x4 inch
loaf (12 servings).
Printed from Allrecipes, Submitted by Allison
1 1/2 cups all-purpose flour
3/4 cup white sugar
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda 1/2 teaspoon ground cinnamon
2 egg whites
1 cup banana, mashed
1/4 cup applesauce
Directions
1 Preheat oven to 350 degrees F (175 degrees C). Lightly
grease an 8x4 inch loaf pan.
2 In a large bowl, stir together flour, sugar, baking
powder, baking soda and cinnamon. Add egg whites, bananas and
applesauce; stir just until combined. Pour batter into prepared pan.
3 Bake in preheated oven for 50 to 55 minutes, until a
toothpick inserted into center of loaf comes out clean. Turn out
onto wire rack and allow to cool before slicing.
MUFFINS - BANANA MUFFINS
Prep: 15 minutes
Bake: 30 minutes
Makes: 12 muffins
2 BANANAS
2 eggs
1 Cup packed brown sugar
1/2 Cup margarine, melted
1 Teaspoon vanilla extract
1 Teaspoon grated lemon peel
2-1/4 Cups all-purpose flour
2 Teaspoons baking powder
1/2 Teaspoon ground cinnamon
1/2 Teaspoon salt
Place bananas in blender or food processor container. Cover; blend until smooth, about 1 cup.
Combine bananas, eggs, sugar and margarine until well blended in medium bowl. Stir vanilla and lemon peel.
Stir together flour, baking powder, cinnamon and salt in large bowl. Make a well in the center of the dry ingredients. Add liquid mixture. Mix until just blended. Spoon batter into greased muffin cups.
Bake at 350° F, 25 to 30 minutes or until toothpick comes out clean.
MUFFINS - BANANA GINGER MUFFINS
Prep: 10 min.
Bake: 30 min.
Makes: 10 muffins
3 cups all-purpose flour
3/4 cup brown sugar, packed
1 tablespoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon nutmeg
5 large mashed BANANAS (2 cups)
3/4 cup egg whites or egg beaters (about 6 egg whites)
1/3 cup melted butter
1 cup low-fat vanilla yogurt (8 ounces)
1/2 cup chopped candied ginger
Preheat oven to 375 degrees F. Grease or spray 10 jumbo muffin pans.
Combine flour, brown sugar, baking powder, baking soda, and nutmeg in large bowl. Set aside.
Stir together mashed bananas, egg whites, melted butter, yogurt and ginger in medium bowl. Stir until blended. Mixture will be lumpy.
Spoon mixture into muffin cups. Bake muffins 25 to 30 minutes or until golden brown. Remove from pan and cool on a wire rack.
International Banana Association
Low Fat Banana Oatmeal Cookies
4 dozen
1/2 cup sugar
1/2 cup brown sugar
1 cup fat free margarine
2 egg whites
1 tsp. vanilla extract
2 cups flour
1 tsp. baking soda
1 tsp. ground cloves
1 tsp. cinnamon
3 ripe bananas, mashed
2 cups rolled oats
1 cup miniature semisweet chocolate chips
1/8 tsp. salt
Preheat oven to 375 degrees F.
In a large bowl mix sugars, margarine, vanilla and egg whites. Stir in flour, baking soda, salt, cloves, and cinnamon. Stir into the creamed mixture. Add the mashed bananas, rolled oats and chocolate chips, mix until well blended.
Drop dough by using a rounded teaspoon about 2 inches apart on an un-greased cookie sheet (You can also use an air bake cookie sheet with parchment paper.) You can make the cookies larger but don't forget the fat grams will increase. Bake 8 to 10 minutes or until golden brown
Nutrition Information: (per 2)
Cal: 212
Fat: less than 1 g
Carbs: 49 g
Fiber: 1 g
Low Fat Banana Bread with sugar-free version
Yield 12 slices
This recipe is brought to us from Roger Hawkins. This recipe is simple and easy to make and is low in fat.
4 Ripe bananas
1 cup sugar
1 egg
1 Tbs. Canola oil or Soy Milk
1 tsp. Vanilla
2 tsp. Cinnamon
1/2 tsp. Nutmeg
1/2 tsp. ground ginger
1 tsp. baking soda
1/2 tsp. salt
1 1/2 cups flour
1 Cup raisins (optional)
1/2 Cup Nuts (optional)
Mash bananas in a large mixing bowl. Beat sugar and egg until well mixed. Add oil, vanilla, cinnamon, baking soda, and salt. Mix well. Stir in flour, raisins and nuts until mixed. Do not over mix because it will make your bread tough.
bake in a 9 x 5 loaf pan (preferably non-stick) that has been sprayed lightly with Pam spray. Bake at 325 degrees for about 1 hour.
The same recipe can be divided equally into smaller loaf pans.
Banana Bread-Mom's
Yield: 12 Servings
2 c Flour
1 ts Baking soda
1/2 ts Salt
1/2 c Butter
1 c Sugar
2 Eggs
1 ts Vanilla
1 c Mashed banana - 3
1/3 c Milk
1 ts Lemon juice or vinegar
1 c Nuts optional
Sift flour, and salt set aside. Cream together butter, sugar, eggs and vanilla. Add lemon OR vinegar to milk;stir. Add to creamed mixture alternating between milk and flour mixture. Add bananas and nuts. Pour into loaf pan, may be sprayed with Pam. Bake at 350F for 35 to 40 minutes or until toothpicks comes out clean.
Banana Coconut Muffins
2 cups all-purpose flour
1/2 cup sugar
1 tablespoon baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1 cup buttermilk
1 large egg, beaten
1/3 cup vegetable oil
1 cup mashed bananas
1 teaspoon vanilla extract
3/4 cup shredded coconut
1. Heat oven to 375*F (190*C). Grease and flour a 12-cup muffin tin or line with paper liners.
2. Combine flour, sugar, baking powder, cinnamon and salt in a medium bowl; make a well in the center.
3. In another bowl, mix buttermilk, egg, vegetable oil, bananas, vanilla and coconut in small bowl. Pour mixture into well. Mix batter until just moistened; do not over mix.
4. Fill prepared muffin tins three-fourths full. Bake for 18 to 20 minutes or until muffins test done. Cool in pan on wire rack.
Makes 1 dozen muffins.
Banana Spice Streusel Muffins
1 1/2 cups all-purpose flour
1/2 cup wheat germ
1/2 cup firmly packed brown sugar
2 1/2 teaspoons baking powder
1 1/4 teaspoons pumpkin pie spice
1/2 teaspoon salt
3/4 cup mashed banana
3/4 cup milk
4 tablespoons butter or margarine, melted - divided use
2 large egg whites
2 tablespoons firmly packed brown sugar
1 tablespoon all-purpose flour
1/8 teaspoon ground cinnamon
1. Preheat oven to 400°F.
2. In a large bowl combine 1 1/2 cups flour, wheat germ, 1/2 cup brown sugar, baking powder, pumpkin pie spice and salt; set aside.
3. In a medium bowl combine mashed bananas, milk, 3 tablespoons melted butter and egg whites. Add to the flour mixture and stir until just moistened. Spoon into the muffin cups.
4. In a small bowl combine 2 tablespoons brown sugar, 1 tablespoon flour, 1 tablespoon melted butter, and cinnamon until well blended. Sprinkle evenly over each muffin.
5. Bake in the oven 20 to 22 minutes, or until set. Cool on a wire rack.
Makes 1 dozen muffins.
Recipe#1-Whole Wheat Banana Bread Recipe / Muffin
In a large mixing bowl stir together:
1/2 cup canola oil or melted butter
3/4 cup white sugar
1 1/2 teaspoons KCJ Pure vanilla Butter 2x double strength
Beat in:
1 eggs
3 medium ripe banana (mashed)
or 2 large ripe banana (mashed)
Sift together:(In a seperate bowl)
1 1/2 cups whole wheat flour
3/4 teaspoon baking soda
1 Tablespoon Rumford baking powder
1/2 teaspoon salt(optional)
Optional ingredients
1/2 cup chopped nuts
1/4 cup raisins or other dried fruit
Preheat oven to 350 degrees F.
Beat sifted ingredients into banana mixture until well blended.
Fold in chopped nuts and/or fruit.
Pour batter into a greased 8 1/2 x 4 1/2-inch loaf pan,
a round cake pan
or into muffin pans
Bake about 1 hour or until done. (Bake less time for muffins)
Recipe#2-Banana Bread Recipe / Muffin With Wheat germ
Beat together until light and fluffy:
1/3 cup butter
2/3 cup white sugar
1 1/2 teaspoons KCJ Pure vanilla Butter 2x double strength
Beat in:
2 eggs
1 1/2 cups ripe banana (mashed)
Sift together:(In a seperate bowl)
1 1/4 cups all-purpose flour
2 1/4 teaspoons baking powder
1/2 cup wheat germ
1/4 teaspoon salt(optional)
Optional ingredients
1/2 cup chopped nuts
1/4 cup raisins or other dried fruit
Preheat oven to 350 degrees F.
Beat sifted ingredients into banana mixture until well blended.
Fold in chopped nuts and/or fruit.
Pour batter into a greased 8 1/2 x 4 1/2-inch loaf pan
or into a round cake pan.
Bake about 1 hour or until done.
Sarah's Banana Bread Muffins
This is a recipe for people who like banana bread and
muffins. These are great breakfast muffins! You may substitute
coconut for some or all of the walnuts if you wish. Prep Time:
approx. 10 Minutes. Cook Time: approx. 35 Minutes. Ready in:
approx. 45 Minutes. Makes 12 muffins (12 servings).
Printed from Allrecipes, Submitted by Sarah
1 cup white sugar
1 egg
2 cups all-purpose flour
1/2 teaspoon salt 1/2 cup vegetable oil
3 ripe bananas, mashed
1/4 cup chopped walnuts
1 teaspoon baking soda
Directions
1 Preheat oven to 350 degrees F (175 degrees C). Place
muffin cups in muffin tin, or grease with a little butter.
2 Mix sugar, oil, and egg until creamy and light yellow.
Add bananas and walnuts. Add flour, baking soda, and salt.
Stir until completely smooth. Spoon the batter into the
muffin tin.
3 Bake for 30 to 40 minutes, until toothpick poked in
center muffin comes out clean.
Banana-Oat Quick Bread
1 1/2 cups all-purpose flour
1 cup quick-cooking oats
3/4 cup packed brown sugar
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1 cup mashed ripe banana
1/2 cup low-fat buttermilk
1/4 cup vegetable oil
1/4 cup egg substitute or 2 large egg whites
Cooking spray
1/4 cup quick-cooking oats
2 tablespoons coarsely chopped walnuts
2 tablespoons brown sugar
2 teaspoons butter or stick margarine
Preheat oven to 350°.
Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour and next 4 ingredients (flour through salt) in a large bowl; make a well in center of mixture. Combine banana, buttermilk, oil, and egg substitute in a bowl; add to flour mixture. Stir just until moist. Spoon batter into an 8 x 4-inch loaf pan coated with cooking spray.
Combine 1/4 cup oats, walnuts, 2 tablespoons brown sugar, and butter, and sprinkle over batter. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool 5 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.
Yield: 16 servings (serving size: 1 slice)
CALORIES 170(28% from fat); FAT 5.2g (sat 1.1g,mono 1.4g,poly 2.2g); PROTEIN 3.3g; CHOLESTEROL 1mg; CALCIUM 69mg; SODIUM 132mg; FIBER 1.4g; IRON 1.3mg; CARBOHYDRATE 28.4g
Cooking Light, JUNE 2000
Banana-Oatmeal Bread
1 cup packed brown sugar
7 tablespoons vegetable oil
2 large egg whites
1 large egg
1 1/3 cups mashed ripe banana (about 2 large)
1 cup regular oats
1/2 cup fat-free milk
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
Cooking spray
Preheat oven to 350°.
Combine first 4 ingredients in a large bowl; beat well at medium speed of a mixer. Combine banana, oats, and milk; add to sugar mixture, beating well. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, salt, and cinnamon; stir with a whisk. Add to sugar mixture; beat just until moist. Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray. Bake at 350° for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.
Yield: 18 servings
CALORIES 185(30% from fat); FAT 6.1g (sat 1.2g,mono 1.8g,poly 2.8g); PROTEIN 3.3g; CHOLESTEROL 12mg; CALCIUM 72mg; SODIUM 200mg; FIBER 1.3g; IRON 1.3mg; CARBOHYDRATE 30.1g
Cooking Light, JUNE 1999
Classic Banana Bread
We love this bread's moist texture and simple flavor. Banana bread should form a crack down the center as it bakes--a sign the baking soda is doing its job.
2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
1/4 cup butter, softened
2 large eggs
1 1/2 cups mashed ripe banana (about 3 bananas)
1/3 cup plain low-fat yogurt
1 teaspoon vanilla extract
Cooking spray
Preheat oven to 350°.
Lightly spoon flour into dry measuring cups; level with a knife. Combine the flour, baking soda, and salt, stirring with a whisk.
Place sugar and butter in a large bowl, and beat with a mixer at medium speed until well blended (about 1 minute). Add the eggs, 1 at a time, beating well after each addition. Add banana, yogurt, and vanilla; beat until blended. Add flour mixture; beat at low speed just until moist. Spoon batter into an 8 1/2 x 4 1/2-inch loaf pan coated with cooking spray. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.
Yield: 1 loaf, 14 servings (serving size: 1 slice)
CALORIES 187(21% from fat); FAT 4.3g (sat 2.4g,mono 1.2g,poly 0.3g); PROTEIN 3.3g; CHOLESTEROL 40mg; CALCIUM 20mg; SODIUM 198mg; FIBER 1.1g; IRON 1mg; CARBOHYDRATE 34.4g
Cooking Light, SEPTEMBER 2003
Coconut Banana Bread with Lime Glaze
The tangy lime glaze cuts the sweetness of the bread. Substitute apple juice for the rum if you prefer.
2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup granulated sugar
1/4 cup butter, softened
2 large eggs
1 1/2 cups mashed ripe banana (about 3 bananas)
1/4 cup plain low-fat yogurt
3 tablespoons dark rum
1/2 teaspoon vanilla extract
1/2 cup flaked sweetened coconut
Cooking spray
1 tablespoon flaked sweetened coconut
1/2 cup powdered sugar
1 1/2 tablespoons fresh lime or lemon juice
Preheat oven to 350°.
Lightly spoon the flour into dry measuring cups, and level with a knife. Combine the flour, baking soda, and salt, stirring with a whisk to combine.
Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 1 minute). Add the eggs, 1 at a time, beating well after each addition. Add banana, yogurt, rum, and vanilla; beat until blended. Add flour mixture; beat at low speed just until moist. Stir in 1/2 cup coconut. Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray; sprinkle with 1 tablespoon coconut. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Combine powdered sugar and juice, stirring with a whisk; drizzle over warm bread. Cool bread completely on wire rack.
Yield: 1 loaf, 16 servings (serving size: 1 slice)
CALORIES 193(21% from fat); FAT 4.6g (sat 2.8g,mono 1.1g,poly 0.3g); PROTEIN 2.9g; CHOLESTEROL 35mg; CALCIUM 15mg; SODIUM 179mg; FIBER 1.1g; IRON 1mg; CARBOHYDRATE 35g
Cooking Light, SEPTEMBER 2003
Jamaican Banana Bread
Cooking spray
2 tablespoons stick margarine, softened
2 tablespoons tub light cream cheese, softened
1 cup sugar
1 large egg
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1 cup mashed ripe banana
1/2 cup skim milk
2 tablespoons dark rum or 1/4 teaspoon imitation rum extract
1/2 teaspoon grated lime rind
2 teaspoons lime juice
1 teaspoon vanilla extract
1/4 cup chopped pecans, toasted
1/4 cup flaked sweetened coconut
1/4 cup packed brown sugar
2 teaspoons margarine
2 teaspoons lime juice
2 teaspoons dark rum or 1/8 teaspoon imitation rum extract
2 tablespoons chopped pecans, toasted
2 tablespoons flaked sweetened coconut
Preheat oven to 375°. Coat an 8 x 4-inch loaf pan with cooking spray; set aside.
Beat 2 tablespoons margarine and cheese at medium speed of a mixer; add 1 cup sugar, beating well. Add egg; beat well.
Combine flour, baking powder, baking soda, and salt; stir well. Combine banana and next 5 ingredients (banana through vanilla); stir well. Add flour mixture to creamed mixture alternately with banana mixture, beginning and ending with flour mixture; mix after each addition. Stir in 1/4 cup pecans and 1/4 cup coconut.
Pour batter into prepared pan; bake at 375° for 50 to 60 minutes or until toothpick inserted in center comes out clean. Let cool in pan 10 minutes; remove from pan. Let cool slightly on a wire rack.
Combine brown sugar and 2 teaspoons each margarine, lime juice, and rum in a saucepan; bring to a simmer. Cook 1 minute; stir constantly. Remove from heat. Stir in 2 tablespoons each pecans and coconut; spoon over loaf.
Yield: 16 servings (serving size: 1 slice)
CALORIES 187(26% from fat); FAT 5.4g (sat 1.5g,mono 2.3g,poly 1.2g); PROTEIN 2.9g; CHOLESTEROL 15mg; CALCIUM 55mg; SODIUM 105mg; FIBER 1.1g; IRON 1mg; CARBOHYDRATE 32.2g
Cooking Light, MARCH 1997
Molasses-Oat Banana Bread
Molasses gives this bread a rich, deep brown color and distinctly old-fashioned taste. Because of the whole wheat flour and oats, the chewy loaf won't rise very high.
1 cup all-purpose flour
1/2 cup whole wheat flour
2/3 cup regular oats
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
2/3 cup sugar
1/4 cup butter, softened
1/3 cup dark molasses
2 large eggs
1 cup mashed ripe banana (about 2 bananas)
1/3 cup plain low-fat yogurt
1 teaspoon vanilla extract
Cooking spray
Preheat oven to 350°.
Lightly spoon flours into dry measuring cups; level with a knife. Combine flours, oats, baking soda, cinnamon, and salt, stirring with a whisk.
Place sugar, butter, and molasses in a large bowl; beat with a mixer at medium speed until well blended (about 1 minute). Add eggs, 1 at a time, beating well after each addition. Add banana, yogurt, and vanilla; beat until blended. Add flour mixture; beat at low speed just until moist. Spoon batter into an 8 1/2 x 4 1/2-inch loaf pan coated with cooking spray. Bake at 350° for 1 hour and 5 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.
Yield: 1 loaf, 14 servings (serving size: 1 slice)
CALORIES 177(23% from fat); FAT 4.6g (sat 2.4g,mono 1.3g,poly 0.4g); PROTEIN 3.5g; CHOLESTEROL 40mg; CALCIUM 61mg; SODIUM 224mg; FIBER 1.6g; IRON 2mg; CARBOHYDRATE 31.9g
Cooking Light, SEPTEMBER 2003
Mom's Banana Bread
My mom's recipe was the model for this banana bread. The new version is liked so much we make it all the time--at least every two weeks. I think the miniloaves would be a perfect holiday gift.
1 cup sugar
1/4 cup light butter, softened
1 2/3 cups mashed ripe banana (about 3 bananas)
1/4 cup skim milk
1/4 cup low-fat sour cream
2 large egg whites
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
Cooking spray
Preheat oven to 350°.
Combine sugar and butter in a bowl; beat at medium speed of a mixer until well-blended. Add banana, milk, sour cream, and egg whites; beat well, and set aside.
Combine flour, baking soda, and salt; stir well. Add dry ingredients to creamed mixture, beating until blended.
Spoon batter into 4 (5 x 2 1/2-inch) miniature loaf pans coated with cooking spray. Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean. Let cool in pans 10 minutes on a wire rack; remove from pans. Let cool completely on wire racks.
Note: To make one 9-inch loaf, spoon batter into a 9 x 5-inch loaf pan coated with cooking spray; bake at 350º for 1 hour and 10 minutes. Yield: 1 loaf, 20 servings (serving size: 1 slice).
Yield: 4 loaves, 4 servings per loaf (serving size: 1 slice)
CALORIES 147(14% from fat); FAT 2.2g (sat 1.4g,mono 0.2g,poly 0.1g); PROTEIN 2.5g; CHOLESTEROL 7mg; CALCIUM 13mg; SODIUM 180mg; FIBER 1.1g; IRON 0.8mg; CARBOHYDRATE 30.2g
Cooking Light, NOVEMBER 1996
Orange Banana-Nut Bread
Orange rind and juice delicately flavor this bread. For a quick breakfast, spread toasted slices of this bread with reduced-fat cream cheese and top with thinly sliced strawberries, peaches, or kiwi.
2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
1/4 cup butter, softened
2 large eggs
1 1/2 cups mashed ripe banana (about 3 bananas)
1 1/2 tablespoons grated orange rind
3 tablespoons fresh orange juice
1/3 cup chopped walnuts
Cooking spray
Preheat oven to 350º.
Lightly spoon flour into dry measuring cups, and level with a knife. Combine the flour, baking soda, and salt, stirring with a whisk.
Place sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 1 minute). Add eggs, 1 at a time, beating well after each addition. Add banana, rind, and juice; beat until blended. Add flour mixture; beat at low speed just until moist. Stir in walnuts; spoon batter into an 8 1/2 x 4 1/2-inch loaf pan coated with cooking spray. Bake at 350° for 1 hour and 5 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.
Yield: 1 loaf, 16 servings (serving size: 1 slice)
CALORIES 178(27% from fat); FAT 5.4g (sat 2.2g,mono 1.3g,poly 1.5g); PROTEIN 3.1g; CHOLESTEROL 34mg; CALCIUM 11mg; SODIUM 170mg; FIBER 1.2g; IRON 1mg; CARBOHYDRATE 30.5g
Cooking Light, SEPTEMBER 2003
Toni's Banana Bread
1 cup mashed ripe banana (about 2 medium)
2/3 cup sugar
1/4 cup vegetable oil
1/4 cup egg substitute or 1 large egg white
1 large egg
1 3/4 cups all-purpose flour
1 1/4 teaspoons cream of tartar
3/4 teaspoon baking soda
1/2 teaspoon salt
Cooking spray
Preheat oven to 350°.
Combine first 5 ingredients in a large bowl; beat with a mixer at medium speed until smooth.
Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour, cream of tartar, baking soda, and salt in a bowl, stirring with a whisk. Add the flour mixture to banana mixture, stirring just until moist. Spoon the batter into an 8 x 4-inch loaf pan coated with cooking spray.
Bake at 350° for 40 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on rack.
Note: To freeze individual slices, place in heavy-duty zip-top plastic bags. Remove excess air from bags; seal and freeze for up to 1 month. To thaw, let stand at room temperature.
Yield: 12 servings (serving size: 1 slice)
CALORIES 174(27% from fat); FAT 5.3g (sat 1g,mono 1.5g,poly 2.4g); PROTEIN 3.1g; CHOLESTEROL 18mg; CALCIUM 8mg; SODIUM 190mg; FIBER 0.9g; IRON 1.1mg; CARBOHYDRATE 29.1g
Cooking Light, OCTOBER 2000
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IBS-A for 20 years with terrible bloating and gas. On the diet since April 2004. Remember this from Heather's information pages:
"You absolutely must eat insoluble fiber foods, and as much as safely possible, but within the IBS dietary guidelines. Treat insoluble fiber foods with suitable caution, and you'll be able to enjoy a wide variety of them, in very healthy quantities, without problem." Please eat IF foods!
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