Toni's Banana Bread

Becky Luigart-Stayner

Yield: 12 servings (serving size: 1 slice)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 174
  • Calories from fat: 27%
  • Fat: 5.3g
  • Saturated fat: 1g
  • Monounsaturated fat: 1.5g
  • Polyunsaturated fat: 2.4g
  • Protein: 3.1g
  • Carbohydrate: 29.1g
  • Fiber: 0.9g
  • Cholesterol: 18mg
  • Iron: 1.1mg
  • Sodium: 190mg
  • Calcium: 8mg

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

  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.
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