Banana Tea Loaf
Yield
18 servingsPrep
15 minCook
45 minReady
60 minLow in Saturated Fat, Trans-fat Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
bananas
ripe, mashed |
|
| ½ | cup |
canola oil
|
|
| 2 | large |
eggs
|
|
| 2 | tablespoons |
orange juice, concentrated
or pinepple |
|
| 1 ¾ | cups |
all-purpose flour
|
|
| 2 | teaspoons |
baking powder
|
|
| ¼ | teaspoon |
baking soda
|
|
| ½ | teaspoon |
orange zest
|
|
| 1 | x |
nonstick cooking spray
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
bananas
ripe, mashed |
|
| 118 | ml |
canola oil
|
|
| 2 | large |
eggs
|
|
| 3E+1 | ml |
orange juice, concentrated
or pinepple |
|
| 414 | ml |
all-purpose flour
|
|
| 1E+1 | ml |
baking powder
|
|
| 1.3 | ml |
baking soda
|
|
| 2.5 | ml |
orange zest
|
|
| 1 | x |
nonstick cooking spray
|
* |
Directions
Preheat oven to 350℉ (180℃). Line a 9 by 5 inch loaf pan with waxed paper and spray with cooking spray.
In a large bowl, combine bananas, oil, beaten egg, juice concentrate and orange peel. Stir dry ingredients together and then stir them into banana mixture until just blended.
Spread the batter in the pan and bake for 45 minutes or until the top is lightly browned. Cool in a pan for 5 minutes, then transfer to a wire rack.
