Banana Quick Bread Recipe

Summary

Health IndexHealthyCuisine
CourseMethod
Dish

Ingredients

 Pitted prunes1⁄2 Cup (8 tbs)
 Water2 Tablespoon
 Ripe bananas2 1⁄2
 Egg whites4 , lightly beaten
 Lemon juice2 Teaspoon
 Skim milk1⁄4 Cup (4 tbs)
 Unbleached all purpose flour3⁄4 Cup (12 tbs)
 Sugar3⁄4 Cup (12 tbs)
 Baking powder1 Teaspoon
 Salt1⁄4 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 1509 Calories from Fat 19

% Daily Value*

Total Fat 2 g3.5%

Saturated Fat 0.56 g2.8%

Trans Fat 0 g

Cholesterol 1.2 mg

Sodium 1117.5 mg46.6%

Total Carbohydrates 354 g118.2%

Dietary Fiber 16.9 g67.7%

Sugars 216.2 g

Protein 30 g61%

Vitamin A 25.1% Vitamin C 56.4%

Calcium 52.3% Iron 38.3%

*Based on a 2000 Calorie diet

Directions

Preheat oven to 350 degrees.
Use a 9-by-5-inch nonstick loaf pan or line a loaf pan with a baking pan liner or lightly spray with vegetable cooking spray.
Place prunes and water in a food processor or blender and puree.
Place bananas in a large bowl and mash.
Beat together the prune puree, egg whites, lemon juice, and milk.
In a separate bowl combine the flour, sugar, baking powder, and salt, if using.
Stir the wet ingredients into the dry ingredients until just moistened.
Transfer batter to loaf pan.
Bake for 1 hour and 15 minutes or until a wooden pick inserted in the center of loaf comes out clean.
Cool in the pan for 10 minutes.
Remove and finish cooling on a wire rack.
Slice into 12 slices.
Variation â–  Substitute 1 teaspoon vanilla and 1 teaspoon ground cinnamon for the lemon juice.
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