Lowfat Banana bread
(from the 2001 edition of Good Housekeeping Cookbook)
1 3/4 c all-pupose flour (I used whole wheat flour to increase fiber content)
1/2 c sugar
1 tsp baking pwdr
1/2 tsp baking soda
1/2 tsp salt
1 c mashed very ripe bananas (2-3 med)
1/3 c unsweetened applesauce or fruit-based substitute for fat
2 large egg whites
1 large egg
1/4 c pecans, chopped (optional)
Preheat oven to 350, grease metal loaf pan.
Mix first 5 ingredients in large bowl. Mix wet ingredients in med bowl. Add wet mixture to dry mixture just until moistened.
Pour batter into loaf pan and sprinkle pecans on top (I mixed them in because the first time I made this and put pecans on top, they got EVERYWHERE when I would cut a piece of bread).
Bake for 40-45 minutes or until a toothpick inserted comes out dry.
Cool in pan on wire rack for 10 minutes.
By the way, I just used 2 eggs instead of any egg whites (too much trouble), and I used 3 bananas so my bread was nice and sweet and moist.
Makes about 16 slices, about 75-100 calories and 2.5g fiber per slice.