"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Bread- Yummy Banana Bread - low fat style Recipe

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This recipe for Bread- Yummy Banana Bread - low fat style, by , is from Bodell Bistro From the Ol' Green Pot, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Liz Kirkby
Added: Wednesday, April 11, 2007

Category:
Category:

Ingredients:  
Ingredients:  
6 ripe bananas
2 c sugar
1/2 c low fat tub margarine
1/2 c plain non-fat yogurt
1 t vanilla
1 egg
4 egg whites
2 t baking powder
4 c flour
1 t salt
1/2 c chopped pecans or poppy seeds
2 t baking soda dissolved in 2 T warm water

Directions:
Directions:
Preheat oven to 350 degrees. Grease and flour 3 bread pans. Mash bananas and add sugar. Let stand 15 minutes. Add soft margarine, yogurt, vanilla, and slightly beaten egg and whites. Stir to mix. Sift together the flour, powder, and salt; add to banana mixture along with nuts and dissolved baking soda. Stir only until well mixed, do not over mix. Divide evenly into prepared pans. Bake for 1 hour, or until a toothpick comes out clean. Cool completely before wrapping. Freezes well.

Makes 3 loaves with 32 g of fat per loaf
If made with poppy seads and no nuts, 16 g of fat per loaf!

Personal Notes:
Personal Notes:
Another of my Aunt Ann's delicious breakfast recipes! Thanks Anna-Banana!! tee-hee

 

 

 

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