Rating: 2.5 stars
3 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 2
  • 4 star values: 0
  • 5 star values: 0

For the prettiest loaf, make sure the butter is chilled when beaten into the batter. You can use gold rum in place of dark, if you wish.

Mark Scarbrough
Recipe by Cooking Light November 2007

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Recipe Summary

Yield:
12 servings (serving size: 1 slice)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Lightly coat an 8 x 4-inch loaf pan with cooking spray; dust with 1 1/2 teaspoons all-purpose flour. Set aside.

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  • Preheat oven to 350°.

  • Lightly spoon 1 cup all-purpose flour and whole wheat flour into dry measuring cups; level with a knife. Combine flours, baking powder, baking soda, cinnamon, salt, and nutmeg; stir with a whisk to combine.

  • Combine sugar and 1/4 cup butter in a large bowl; beat with a mixer at medium speed until light and fluffy (about 3 minutes). Add egg substitute; beat until combined. Beat in banana, rum, and vanilla. Add flour mixture to banana mixture; beat on low speed just until combined. Scrape batter into prepared pan with a spatula; smooth top. Bake at 350° for 30 minutes; gently remove from oven, and drizzle top with 1 tablespoon melted butter. Bake an additional 10 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 5 minutes before turning out onto a wire rack to cool completely.

Nutrition Facts

164 calories; calories from fat 29%; fat 5.2g; saturated fat 3.1g; mono fat 1.3g; poly fat 0.4g; protein 2.5g; carbohydrates 26.3g; fiber 1g; cholesterol 13mg; iron 1.1mg; sodium 243mg; calcium 44mg.
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