Banana Bread

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Banana Bread

 

At breakfast, with coffee or tea, or as a midnight

snack, banana bread is always good.

 

 

Ingredients

 

 

- - Cooking spray

3 cups (13 1/2 oz/400 g) all-purpose flour or 3 1/2

cups (13 1/2 oz/400 g) oat flour

2/3 cup (4 1/2 oz/135 g) brown sugar or maple sugar

 

2/3 cup (4 1/2 oz/135 g) natural cane sugar

1 teaspoon baking powder

1 teaspoon baking soda

3/4 teaspoon ground cinnamon

- - Sea salt

3 - large, very ripe bananas

1/2 cup (4 fl oz/120 ml) fat-free egg product

1/3 cup (2 1/2 fl oz/75 ml) 1% vanilla soy milk

2 tablespoons unsweetened applesauce

1 1/2 teaspoons pure vanilla extract

1 teaspoon grated orange zest, optional

1/2 cup (2 oz/60 g) currants, optional

1/3 cup (2 oz/60 g) chopped dates, optional

1/3 cup (1 1/2 oz/45 g) dried banana, optional

 

 

Preparation - Estimated cooking time: Over 60 minutes

-

1 Preheat oven to 350 degrees F (175 degrees C). Spray

a tube pan or large loaf pan (2-qt/2-L) lightly with

cooking spray.

2 In a bowl, whisk together flour, sugars, baking

powder, baking soda, cinnamon and salt. Set aside.

3 In a food processor, puree ripe bananas. Add egg

product, soy milk, applesauce, vanilla and orange

zest, if using, and process until mixed.

4 Add banana mixture to dry ingredients, blending with

a wire whisk or a wooden spoon. Do not overmix.

5 Fold in dried fruits, if using. Transfer batter to

prepared pan. Bake for 1 hour 20 minutes, or until a

skewer inserted in the center comes out clean.

6 Cool on a wire rack. Serve with Carmel Sauce, if

desired.

 

Nutritional Analysis

Number of Servings: 14 slices

Per Serving

Calories 213 Carbohydrate 49 g

Fat 0.4 g Fiber 1.6 g

Protein 4 g Saturated fat 0.1 g

Sodium 131 mg

 

 

 

 

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Language is an expression of thought. Everytime you speak, your mind is on

Parade Exodus 20:8-11 & Hebrews 4:9

 

 

 

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