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Banana Quick Bread Recipe
|Pitted prunes||1⁄2 Cup (8 tbs)|
|Ripe bananas||2 1⁄2|
|Egg whites||4 , lightly beaten|
|Lemon juice||2 Teaspoon|
|Skim milk||1⁄4 Cup (4 tbs)|
|Unbleached all purpose flour||3⁄4 Cup (12 tbs)|
|Sugar||3⁄4 Cup (12 tbs)|
|Baking powder||1 Teaspoon|
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
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.