RECIPE: New Banana Tea Bread...Nondairy & low fat
NEW BANANA TEA BREAD
Yields: 1 loaf
1 3/4 cups all-purpose flour
1/2 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup mashed, very ripe bananas (about 3 small)
1/3 cup fruit-based fat replacement or unsweetened applesauce
2 large egg whites
1 large egg
1/4 cup pecans, chopped
Preheat oven to 350 degrees F. Spray 9" by 5" metal loaf pan with nonstick cooking spray. In large bowl, combine flour, sugar, baking powder, baking soda, and salt. In medium bowl, with fork, mix mashed bananas, fruit-based fat replacement, egg whites, and egg. Stir banana mixture into flour mixture just until moistened. Spoon batter into loaf pan, sprinkle with chopped pecans. Bake 40 to 45 minutes, until toothpick inserted in center of loaf comes out clean with just a few moist crumbs attached. Cool loaf in pan on wire rack 10 minutes. Remove loaf from pan, cool completely on wire rack. Note: Fruit-based fat replacements are sold in the baking section of some supermarkets and health-food stores. For a whole-grain variation, substitute 1/2 cup whole-wheat flour for 1/2 cup of the all-purpose flour.
Each slice: About 110 calories, 3 g protein, 22 g carbohydrate, 2 g total fat (0 g saturated), 13 mg cholesterol, 140 mg sodium.