CANYON'S BANANA BREAD
Source of Recipe
Canyon Ranch Cooking
Recipe Introduction
Whenever you find that you have too many bananas getting ripe at the same time, it is a good idea to make a loaf or two of this delicious bread. It freezes well, and for added convenience, slice it first and freeze each slice in a separate plastic bag. When you're in a hurry in the morning, just pop a slice of frozen banana bread in the microwave for about 30 seconds. The easiest way to cut any standard-size loaf into 16 equal slices is to first cut the bread in half, then cut each half in half again into 4 pieces, which you will cut in half again into 8 pieces and again in half to 16 slices.
List of Ingredients
3 ripe bananas, mashed (about 2 cups)
1 1/2 teaspoons vanilla extract
1 large egg, lightly beaten
1/4 cup fructose
1 1/4 cups whole-wheat flour
2 teaspoons baking powder
2 tablespoons melted corn oil margarine
Recipe
Preheat oven to 350°F.
Lightly spray a 5 x 9-inch loaf pan with non-stick cooking spray.
Combine the bananas, vanilla, egg and fructose in a large bowl and mix well. In another bowl combine the flour and baking powder and mix well.
Add the flour mixture to the banana mixture and mix lightly. Add the melted margarine and mix just until moistened.
Pour the batter into the prepared pan and bake in the preheated oven for 45 minutes to 1 hour, or until a knife inserted in the center comes out clean.
Remove the bread from the pan and cool on a wire rack for at least 30 minutes before slicing.
Each serving contains approximately:calories: 85; fat: 2 g; cholesterol: 13 mg; sodium: 89 mg; carbohydrates: 15 g; protein: 2 g.
Makes 16 servings.
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