Moist, sweet, and soft, this fresh baked banana bread is a real treat. Lower in sugar and fat than most other versions,


1 1/4 cup whole wheat pastry flour
2 large, overripe bananas, mashed
2 tbsp light butter, at room temp
1/4 cup sugar
1/4 cup liquid egg substitute (like EggBeaters)
1/2 cup unsweetened applesauce
1 tsp vanilla extract
1/2 tsp baking soda
1/4 tsp salt



Preheat oven to 350 degrees. Spray a loaf pan with nonfat cooking spray.
In a large mixing bowl, beat together, sugar, butter, egg substitute, vanilla extract, and applesauce. Using a rubber spatula, fold in the bananas.
In a separate bowl, combine all the dry ingredients.
Slowly mix the dry ingredients into the wet ingredients, about 1/2 a cup at a time.
Pour the mixture into the loaf pan, and bake in the oven for about 45-50 minutes, or until a toot picked inserted onto the center of the bread comes out clean.
Let bread cool in pan for 5 minutes, then transfer to a wire cooling rack. Cut into 8 equally sized slices.
Preparation time: 10 minute(s)

Cooking time: 50 minute(s)

Diet type: Vegetarian

Diet tags: Low calorie, Reduced fat, Reduced carbohydrate

Number of servings (yield): 8

Culinary tradition: USA (Traditional)

Calories: 145

Fat: 1.5g

Protein: 3g

Entire recipe makes 8 servings
Serving size is 1 slice

PER SERVING: 145 calories; 1.5g fat; 29g carbohydrates; 3g protein; 2g fiber

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