I can't think of a single person who doesn't love banana bread. In my version, I introduce toasted pecans and orange to add another level of tantalizing flavor. Creamy mashed banana supplies plenty of moisture, so there's no need to add a lot of extra fat. To plan ahead, I peel and wrap overripe bananas and stockpile them in my freezer so I can bake this bread at a moment's notice. Gotta love a dessert with just 100 calories per delicious slice, and as an added bonus, ample potassium to keep your blood pressure in check.
Slim & Scrumptious by Joy Bauer; William Morrow (2010)
|1/2 cup pecans||1 1/2 cups mashed ripe banana (2 large or 3 to 4 small bananas)|
|1 cup whole wheat flour||2 tablespoons reduced fat trans-fat-free soft tub margarine spread, at room temperature|
|1 cup all-purpose flour||1/2 cup packed light brown sugar|
|2 teaspoons baking powder||2 large egg whites|
|1 teaspoon ground cinnamon||1 teaspoon grated orange zest|
|1/4 teaspoon ground nutmeg||Juice of 1 small orange|
Preheat the oven to 350°F. Coat a 9 × 5-inch loaf pan with oil spray, and set it aside.
Spread the pecans in single layer on a baking sheet. Roast the pecans in the oven until they are lightly toasted, 6 to 8 minutes. Allow them to cool slightly. Then finely chop and set aside.
In a medium bowl, whisk together the flours, baking powder, cinnamon, and nutmeg.
In a large bowl, thoroughly combine the mashed bananas, margarine spread, brown sugar, egg whites, and orange zest and juice.
Sprinkle the dry ingredients over the wet mixture and fold together until the ingredients are just combined. Take care not to overmix; the batter will be slightly lumpy. Gently fold in the pecans.
Pour the batter into the prepared loaf pan. Tap the pan on the counter to settle the batter.
Bake for 50 to 55 minutes, or until a toothpick inserted into the center of loaf comes out clean. Cool completely before removing the bread from the loaf pan and transferring it to a plate.
Cut the loaf into 10 slices (about 1⁄2-inch thick), and then cut each slice in half.
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