Found 2 recipes on CookingLight.com for banana bread:
Mom's Banana Bread
Published: Cooking Light- 11/01/96
INGREDIENTS
1 cup sugar
1/4 cup light butter, softened
1-2/3 cups mashed ripe banana (about 3 bananas)
1/4 cup skim milk
1/4 cup low-fat sour cream
2 large egg whites
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
Cooking spray
INSTRUCTIONS
Preheat oven to 350°F. Combine sugar and butter in a bowl; beat at medium speed of a mixer until well-blended. Add banana, milk, sour cream, and egg whites; beat well, and set aside.
Combine flour, baking soda, and salt; stir well. Add dry ingredients to creamed mixture, beating until blended.
Spoon batter into 4 (5 x 2-1/2-inch) miniature loaf pans coated with cooking spray. Bake at 350°F for 45 minutes or until a wooden pick inserted in center comes out clean. Let cool in pans 10 minutes on a wire rack; remove from pans. Let cool completely on wire racks.
YIELD: Yield: 4 loaves, 4 servings per loaf (serving size: 1 slice).
Note: To make one 9-inch loaf, spoon
NUTRITIONAL INFO
calories: 147 carbohydrates: 30.2 g cholesterol: 7 fat: 2.2 g sodium: 180 mg protein: 2.5 g calcium: 13 mg iron: 0.8 mg fiber: 1.1 g
Jamaican Banana Bread
Published: Cooking Light- 03/01/97
INGREDIENTS
Cooking spray
2 tablespoons stick margarine, softened
2 tablespoons tub light cream cheese, softened
1 cup sugar
1 large egg
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1 cup mashed ripe banana
1/2 cup skim milk
2 tablespoons dark rum or 1/4 teaspoon imitation rum extract
1/2 teaspoon grated lime rind
2 teaspoons lime juice
1 teaspoon vanilla extract
1/4 cup chopped pecans, toasted
1/4 cup flaked sweetened coconut
1/4 cup packed brown sugar
2 teaspoons margarine
2 teaspoons lime juice
2 teaspoons dark rum or 1/8 teaspoon imitation rum extract
2 tablespoons chopped pecans, toasted
2 tablespoons flaked sweetened coconut
INSTRUCTIONS
Preheat oven to 375°F. Coat an 8 x 4-inch loaf pan with cooking spray; set aside.
Beat 2 tablespoons margarine and cheese at medium speed of a mixer; add 1 cup sugar, beating well. Add egg; beat well.
Combine flour, baking powder, baking soda, and salt; stir well. Combine banana and next 5 ingredients (banana through vanilla); stir well. Add flour mixture to creamed mixture alternately with banana mixture, beginning and ending with flour mixture; mix after each addition. Stir in 1/4 cup pecans and 1/4 cup coconut.
Pour batter into prepared pan; bake at 375°F for 50 to 60 minutes or until toothpick inserted in center comes out clean. Let cool in pan 10 minutes; remove from pan. Let cool slightly on a wire rack.
Combine brown sugar and 2 teaspoons each margarine, lime juice, and rum in a saucepan; bring to a simmer. Cook 1 minute; stir constantly. Remove from heat. Stir in 2 tablespoons each pecans and coconut; spoon over loaf.
YIELD: Yield: 16 servings (serving size: 1 slice).
NUTRITIONAL INFO
calories: 187 carbohydrates: 32.2 g cholesterol: 15 fat: 5.4 g sodium: 105 mg protein: 2.9 g calcium: 55 mg iron: 1 mg fiber: 1.1 g
