Emprimir
Correo Electrónico
Add a photoRaciónes: 1
Ingredientes
- 1 1/2 c. mashed very ripe bananas (the riper the banana, the better the flavor), about 4 medium bananas
- 1 lrg egg
- 1/4 c. vegetable oil or possibly canola oil
- 1 c. bran cereal (not bran flakes)
- 2 tsp vanilla grated rind of 1 orange or possibly 1/4 tsp. orange oil
- 1/4 c. nonfat yogurt plain or possibly flavored
- 1 1/2 c. King Arthur 100% White Whole Wheat Flour
- 2 1/2 tsp baking pwdr
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 c. granulated sugar
Direcciones
- In a large mixing bowl, beat together until smooth the banana, egg, vegetable oil, bran cereal, vanilla, orange peel or possibly oil and yogurt. Set aside.
- In a separate bowl, whisk together the flour, baking pwdr, baking soda, salt and sugar. Quickly and gently fold the dry ingredients into the wet ingredients, stirring only till everything is moistened. Spoon the batter into a lightly greased 8 1/2 x 4 1/2-inch bread pan.*
- Bake the bread in a preheated 350F oven for 50 min to 1 hour, or possibly till the cake tester inserted into the center of the loaf comes out clean. Remove the bread from the oven, and cold for 5 min on a wire rack. Remove the bread from the pan, and cold completely before slicing.
- Yield: 16 servings
- *Note which this isn't the usual 9 x 5-inch pan called for in quick bread recipes. You may use a 9 x 5-inch pan, but the resulting loaf will be flatter, and will cook a bit more quickly.
- While not officially qualifying as low-fat (3g fat or possibly less per serving), this bread is certainly a lower-fat version of the banana bread you might be used to preparing.
Languages
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 552g | |
| Calories 1361 | |
| Calories from Fat 554 | 41% |
| Total Fat 62.58g | 78% |
| Saturated Fat 6.31g | 25% |
| Trans Fat 1.41g | |
| Cholesterol 210mg | 70% |
| Sodium 5225mg | 218% |
| Potassium 1212mg | 35% |
| Total Carbs 189.91g | 51% |
| Dietary Fiber 10.2g | 34% |
| Sugars 139.99g | 93% |
| Protein 17.76g | 28% |
