I’ve been on a baking kick lately, which is surprising since that was usually Lindsey’s deal when we were growing up. I like having portable breakfast-type items around the house so Justin and I can grab them and go in the mornings.
I came across a banana bread recipe a couple weeks ago that looked too easy to be good, but I gave it a shot. I didn’t splurge on buying nuts since I wanted to try it out first. I’ll definitely make it again and definitely with nuts!
Banana Sometimes-Nut, Sometimes-Not Bread
1 ½ Cups Flour
1 ½ Tsp Baking Powder
¼-½ Cup Chopped Nuts (Walnuts, Pecans, etc) (I omitted until recipe was deemed worthy of using expensive nuts...hey gotta save the $$ for my wine!)
¼ Tsp Baking Soda
¼ Tsp Cinnamon
¼ Tsp Nutmeg (I added)
1 egg (I used ¼ cup Egg Substitute)
1 Cup Mashed Bananas
¾ Cup Sugar (I used ¼ cup Splenda Brown Sugar and ½ cup Splenda)
⅛ Tsp salt
¼ Cup Vegetable Oil (I used ¼ cup unsweetened apple sauce)
Preheat oven to 350º. Lightly coat a loaf pan with cooking spray.
Combine dry ingredients and wet ingredients in separate bowls. Then combine. Pour into loaf pan.
Bake for 50-55 minutes, until inserted toothpick comes out clean.
Makes 10 Servings....
|Total Fat||.4 g|