Banana Nut Bread

I Love Banana Nut Bread!    I found this recipe from Betty Crocker for a "lighter/healthier" version.

Prep Time: 15 min

Total Time: 3 hours 25 min


1 1/4 cups sugar
1/4 cup unsweetened applesauce
1/4 cup margarine, softened
1/2 cup fat-free cholesterol-free egg product
1 1/2 cups mashed very ripe bananas (3 to 4 medium)
1/2 cup buttermilk
1 teaspoon vanilla
2 1/2 cups Gold Medal® all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup chopped nuts, if desired

1. Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350ºF. Grease bottoms only of 2 loaf pans, 8 1/2x4 1/2x2 1/2 inches, or 1 loaf pan, 9x5x3 inches.

2. Mix sugar, applesauce and margarine in large bowl. Stir in egg product until well blended. Add bananas, buttermilk and vanilla. Beat until smooth. Stir in flour, baking soda and salt just until moistened. Stir in nuts. Pour into pans.

3. 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 10 minutes. Loosen sides of loaves from pans; remove from pans and place top side up on wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

Serves: 24 Slices per Loaf
Nutrition Information:


1 Slice: Calories 60 (Calories from Fat 10 ); Total Fat 1 g (Saturated Fat 1 g); Cholesterol 5 mg; Sodium 65 mg; Total Carbohydrate 12 g (Dietary Fiber 0g); Protein 1 g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 0%; Iron 2 % Exchanges: 1 Starch

*Percent Daily Values are based on a 2,000 calorie diet.

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

1.
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.
2.
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.
3.
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.