Toni's Banana Bread

Toni's Banana Bread Recipe
Becky Luigart-Stayner

Yield:

12 servings (serving size: 1 slice)

Recipe from

Cooking Light

Nutritional 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

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

Preparation

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.

October 2000
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