Banana Quick Bread Recipe
Ingredients
1/2 cup pitted prunes
2 tablespoons water
2 1/2 very ripe bananas
4 egg whites, lightly beaten
2 teaspoons lemon juice
1/4 cup skim milk
3/4 cups all-purpose unbleached flour
3/4 cup sugar
1 teaspoon baking powder
1/4 teaspoon salt (optional)
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.
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.