Tuesday, April 21, 2009

Banana Bread

It seems like every year I make a pledge, a promise, a resolution, a whatever you want to call it, to lose weight. I get all excited and pumped, and quit in a month. I seriously need to diet, but I've found that I have a serious weakness for food. It's my best friend in times of comfort, stress, celebrations, it's there for everything in my life! I have motivation, it's just buried under my layers of frolls. (frolls is another word i had to make up because my husband hates when i say fat rolls) My metabolism is low, heck a slug could be me in a race.
So i thought to myself... i said "Tonya, you could at least start eating healthy and making things you love healthier...right?" and of course I agreed with myself, which leads us to this recipe I stumbled across on the Internet today.

Healthy Banana Bread

Prep Time:15 min
Start to Finish:2 hr 20 min
makes:2 loaves (12 slices each)

1 1/4 cups sugar
2 tablespoons margarine, softened
3 egg whites
1 1/2 cups mashed ripe bananas (3 to 4 medium)
2/3 cup Yoplait® Fat Free plain yogurt (from 2-lb container)
1 teaspoon vanilla
2 cups Gold Medal® all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 1/2 cups Whole Grain Total® cereal, slightly crushed
Move oven rack to low position so that tops of pans will be in center of oven; heat oven to 350°F. Grease bottoms only of two 8x4-inch loaf pans or one 9x5-inch loaf pan with shortening.
In large bowl, mix sugar and margarine. Stir in eggs whites until well blended. Add bananas, yogurt and vanilla; beat until smooth. Stir in remaining ingredients except cereal just until moistened. Stir in cereal. Pour into pans.
Bake 8-inch loaves about 1 hour, 9-inch loaf about 1 1/4 hours, or until toothpick inserted in center comes out clean. Cool 5 minutes. Loosen sides of loaves from pans; remove from pans. Cool completely, about 1 hour.

Nutritional Information
1 Slice: Calories 120 (Calories from Fat 10); Total Fat 1g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 190mg; Total Carbohydrate 24g (Dietary Fiber 0g, Sugars 13g); Protein 2g % Daily Value*: Vitamin A 0%; Vitamin C 6%; Calcium 10%; Iron 10% Exchanges: 1 Starch; 1/2 Other Carbohydrate; 0 Vegetable Carbohydrate Choices: 1 1/2 MyPyramid Servings: 1 oz-equivalents Grains *% Daily Values are based on a 2,000 calorie diet.
*photo and recipe from eatbetteramerica.

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