Banana - Raspberry Bread Low Fat |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 10 |
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This is an excellent cake/bread recipe with very little fat. Notice there is no butter or oil, just bananas. I cut down to 2 larger bananas but it was a little dry so I did actually add just a little canola oil, but I definitely wouldn't have if I had used all 4 bananas. Also, I subbed in blueberries (frozen unthawed) for the raspberries because it's what I had. I stirred them in towards the end of the gentle mixing with a silicon spatula so they wouldn't get mashed up. Ingredients:
vegetable oil cooking spray |
2 cups all-purpose flour |
3/4 cup sugar |
2 teaspoons baking powder |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
4 large bananas, mashed |
1/4 cup skim milk |
1 large egg |
1 teaspoon pure vanilla extract |
1 cup raspberries (fresh or frozen) |
Directions:
1. Heat oven to 350°F Coat an 8 loaf pan with cooking spray.
2. In a bowl, combine flour, sugar, baking powder, baking soda, and salt; whisk to blend. Make a well in center; set aside.
3. In another bowl, combine bananas, milk, egg, and vanilla; fold in raspberries.
4. Pour batter into center of dry ingredients; fold together until combined. Do not overmix.
5. Pour batter into pan; bake 1 hour or until a toothpick inserted in the center comes out clean.
6. Cool in pan on a wire rack for 10 minutes. Remove from pan; cool completely. Slice before wrapping individually.
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