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Vegetable oil cooking spray
1-1/3 cups (300ml) unbleached all-purpose
flour
1/4 cup (56ml) walnut halves, shells
removed
3/4 teaspoon (3ml) baking powder
3/4 teaspoon (3ml) baking soda
1/4 teaspoon (1ml) salt
1-1/2 ripe bananas (about 8 ounces
[
225g] total), peeled, cut into 1-inch
(2.5cm) pieces
1 large egg
1 large egg white
2/3 cup (150ml) sugar
1/3 cup (75ml) plain nonfat yogurt
2-1/2 tablespoons (35ml) unsalted butter,
in 1-inch (2.5cm) pieces
1-1/4 teaspoons (6ml) vanilla extract
Preheat oven to 350˚F (175˚C). Lightly spray a 9 x 5-inch (22 x12 cm) loaf pan with vegetable
oil cooking spray. Insert metal blade. Pulse to combine flour, nuts, baking powder, baking
soda and salt, about 5 times. Reserve.
Process banana until puréed, about 30 seconds. Scrape work bowl and process an additional
10 seconds. Add egg, egg white, sugar, yogurt, butter and vanilla extract. Process until well
combined, about 10 - 15 seconds. Add dry ingredients. Pulse until flour is just mixed in, about
5 - 6 times.
Pour into prepared pan. Bake until golden brown and a toothpick inserted in the center comes
out clean, about 50 minutes. Cool in pan on a wire rack for 20 minutes. Remove from pan and
cool completely on wire rack.
Muffin variation:
Lightly spray 12 standard (1/2-cup [125ml]) muffin cups with vegetable oil cooking spray.
Divide the batter evenly among the 12 cups. Bake at 350˚F (175˚C) for 16 to 20 minutes. For
variety, add 1/3 cup (75ml) chocolate chips when pulsing in the flour mixture.
Nutritional analysis per serving:
Calories 131 (28% from fat) • carbo. 22g • pro. 3g • fat 4g
sat. fat 0g • chol. 21mg • sod. 125mg • fiber 1g
Lowfat Banana Nut Bread
Wrap and freeze individual slices for a healthy lunchbox snack.
Makes 1 loaf (14 servings)
Preparation: 10 - 15 minutes, plus 2 hours baking and cooling.
DLC-2011C IB-3622-CAN-B sc 10/5/02 10:01 AM Page 30