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Low-fat, High-fiber Yummy Banana Bread

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Low-fat, High-fiber Yummy Banana Bread

Description

I make this each and every time we have bananas that are over-ripe. I toast slices to have along with my coffee for breakfast. I also use toasted slices to make peanut butter sandwiches for the kids' lunches. Who says if it's good for you it can't taste good too? The original recipe, which I have adapted quite a bit, came from Nick Malgieri's book "How to Bake."

Cooking Time

Preparation Time :10 Min

Cook Time : 50 Min

Total Time : 1 Hr 0 Min

Ingredients

Serves : 8-10
  • 1 flour
  • 1cup oat flour (you can use a food processor to finely grind rolled oats if needed)
  • 1⁄2 cup oat bran
  • 2 baking powder
  • 1 baking soda
  • 1⁄2 ground allspice
  • 1 ground cinnamon
  • 1⁄2 brown sugar
  • 3 egg whites
  • 1⁄2 unsweetened applesauce
  • 2tablespoons vegetable oil
  • 1 vanilla extract
  • 2 bananas

Directions

  • Preheat oven to 375 degrees F, set rack at middle. Grease and flour one 8 1/2 x 4 1/2 x 2 3/4 - inch loaf pan.
  • In a mixing bowl, combine both flours and oat bran, baking powder and soda, allspice and cinnamon and stir well to mix.
  • In a separate bowl, whisk together the sugar, egg whites, applesauce, oil, vanilla and bananas.
  • Fold the flour mix into the wet mixture, be careful not to overmix.
  • Scrape the batter into the prepared pan. Bake for 45-55 minutes, until well risen and a skewer into the thickest part of the bread comes out clean.
  • Cool on a rack 5 minutes, then unmold and finish cooling.
  • Freezes well.
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