Banana Bread IV
Yield
12 servingsPrep
20 minCook
60 minReady
80 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ¾ | cups |
whole-wheat flour
|
|
| 1 ¼ | teaspoons |
baking powder
|
|
| ½ | teaspoon |
baking soda
|
|
| ⅔ | cup |
sugar
|
|
| ½ | cup |
applesauce
|
|
| 4 | each |
egg whites
|
*
|
| 2 | tablespoons |
milk, skim
|
|
| 1 | cup |
bananas
mashed ripe |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 414 | ml |
whole-wheat flour
|
|
| 6.3 | ml |
baking powder
|
|
| 2.5 | ml |
baking soda
|
|
| 158 | ml |
sugar
|
|
| 118 | ml |
applesauce
|
|
| 4 | each |
egg whites
|
*
|
| 3E+1 | ml |
milk, skim
|
|
| 237 | ml |
bananas
mashed ripe |
|
Directions
In mixing bowl, stir together flour, baking powder, baking soda. In another bowl, combine sugar and applesauce; add egg whites and milk, beating until smooth. Add flour mixture alternately with bananas to applesauce mixture.
Bake in Pam-sprayed 9x5x4-inch loaf tin for 60 minutes at 350℉ (180℃). (If desired, bake in smaller pans for less time.) Cool in pan 10 minutes. Remove from pan; place on wire rack.
