Banana-Pecan Bread
Thursday, 13 August 2009 15:36
| Description: |
Warm, toasty banana-pecan bread makes a cozy dessert on a cold winter’s night. Try it toasted and spread with light cream cheese. The subtle aroma of orange zest adds to the flavor of this rich-tasting bread.
Nutritional Breakdown
Protein: 4.9%; Carbohydrate: 70.9%; Fat: 24.2% Totals Per Serving Calories: 215; Protein: 3.9g; Carbohydrate: 56.4g; Fat: 8.6g; Cholesterol: 32mg; Sodium: 297mg |
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| Ingredients: |
1 cup sugar (or the equivalent of sugar and sugar substitute blend for baking)
1 1/2 cups mashed ripe banana 1/2 cup light butter (softened) 1/4 cup low-fat buttermilk 2 egg whites 1 egg 1 1/2 cups all-purpose flour 1/2 cup whole wheat flour 1 teaspoon baking soda 1/2 teaspoon salt 2 teaspoons dried grated orange rind 1/2 cup chopped pecans |
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| Instructions |
Preheat oven to 350. Coat a 5x9 inch loaf pan with butter-flavored olive oil cooking spray. Place all the ingredients except the pecans in a large mixing bowl. Beat with an electric mixer until smooth. Fold in the pecans. Pour into the prepared loaf pan. Bake 50-60 minutes or until a wooden pick inserted in the middle comes out clean. Makes 10 slices.
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