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Toni's Banana Bread

Becky Luigart-Stayner
Yield 12 servings (serving size: 1 slice)

Ingredients

  • 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

Nutrition Information

  • calories 174
  • caloriesfromfat 27 %
  • fat 5.3 g
  • satfat 1 g
  • monofat 1.5 g
  • polyfat 2.4 g
  • protein 3.1 g
  • carbohydrate 29.1 g
  • fiber 0.9 g
  • cholesterol 18 mg
  • iron 1.1 mg
  • sodium 190 mg
  • calcium 8 mg

How to Make It

  1. Preheat oven to 350°.

  2. Combine first 5 ingredients in a large bowl; beat with a mixer at medium speed until smooth.

  3. 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.

  4. 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.

  5. 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.