Banana Bread
Prep: 15min; Bake: 1hr
Makes 2 loaves, 24 slices each
1 1/4 cups sugar
1/2 cup stick margarine or butter, softened
2 large eggs
1 1/2 cups mashed ripe bananas (3 to 4
medium)
1/2 cup buttermilk
1 teaspoon vanilla
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup chopped nuts, if desired
1. Move oven rack to low position so that tops of
pans will be in center of oven. Heat oven to 350 degrees.
Grease bottoms only of 2 loaf pans, 8 1/2 x 4 1/2x2 1/2
inches, or 1 loaf pan, 9x5x3 inches, with shortening
2. Mix sugar and margarine in large bowl. Stir in
eggs until well blended. Add bananas, buttermilk and
vanilla. Beat until smooth. Stir in flour, baking soda
and salt just until moistened. Stir in the nuts. Pour into
pans
3. Bake 8-inch loaves about 1 hour, 9-inch loaf
about 1 1/4 hours, or until toothpick inserted in center
comes out clean. Cool 5 minutes in pans on wire rack.
Loosen sides of loaves from pans; remove from pans
and place top side up on wire rack. Cool completely
before slicing. Wrap tightly and store at room temper-
ature up to 4 days, or refrigerate up to 10 days
*Spreads with at least 65% vegetable oil can be substituted
*If using self-rising flour, omit baking soda and salt
1 Slice: Calories 70 (Calories from Fat 20); Fat 2g
(Saturated 1g); Cholesterol 10mg; Sodium 100mg;
Carbohydrate 12g (Dietary Fiber 0g); Protein 1g
Lighter Banana Bread
For 1 gram of fat and 65 calories per serving, substitute
1/4 cup unsweetened applesauce for 1/4 cup of the
margarine and 1/2 cup fat-free cholesterol-free egg
product for the eggs
Date-Banana Bread
Stir in 1/2 cup chopped dates with the nuts
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