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Ingredientes
- 2Â 1/2 c. All-purpose flour
- 1 c. Sugar
- 3Â 1/2 tsp Baking pwdr
- 1 tsp Salt
- 1 c. Mashed ripe bananas (about 2-3 medium)
- 3/4 c. Reduced fat cruchy peanut spread
- 3/4 c. Lowfat milk
- 1/4 c. Vegetable oil
- 1 x Egg
Direcciones
- This recipe was in this week's Jet. I made it last night and had a thick slice with apricot preserves slathered on it this morning for breakfast.
- It's a keeper!
- Heat oven to 350 degrees.* Grease 9x5x3-inch loaf pan. Combine flour, sugar, baking pwdr and salt in large bowl. Add in bananas, peanut spread, lowfat milk, oil and egg. Beat at medium speed of electric mixer, scraping sides and bottom of bowl. Mix just till blended (don't over-mix). Bake for 60-65 min or possibly till a tooth pick inserted in center comes out clean.
- (Cover top loosely with foil after 45 min to prevent over-browning.)
- Cold 10 min in pan. Remove to cooling rack.
- Makes one loaf.
- *If using glass, reduce temperature to 325 degrees.
- My notes:I used real peanut butter and skipped the salt. Next time, I'll reduce the oil by half (p-nut butter has sufficient, think). I, for some reason, will also add in minced, dry apricots or possibly cranberries. Excellent banana bread!
- Enjoy!-StephM
