Low fat Whole Grain Banana Bread….that tastes good!

This banana bread has very little added fat and the goodness of whole grain, higher fiber wheat flour, yet it manages to come out very moist and sweet. Cut a piece fresh out of the oven or serve warmed by toasting.

Ingredients:

1 + 1/3 cup whole wheat pastry flour (or regular whole wheat flour will do too)
½ teaspoon baking soda
1/4 teaspoon baking powder
5 ounces light coconut milk
2/3 cup sugar
1/2 c egg substitute (such as Egg Beaters®)
2 large very ripe bananas, mashed


Directions:

Preheat oven to 350 degrees. In a small bowl, measure flour, baking powder and baking soda and mix well. In a larger bowl mix the sugar, egg substitute, coconut milk and banana. Gradually add the flour until it is mixed in completely and the batter is a smooth consistency. Pour into a loaf a sprayed with cooking spray and bake for 50-60 minute or until a toothpick comes out clean.

Makes 1 loaf (12 servings)

Serving size: 1 slice (1/12th of loaf) Calories 114 Protein 2.4 g Carbs 25g Fiber 3 g Sugars 13 g Fat 1g saturated fat <1g sodium 7 mg

Variation: Peanut butter banana bread,
Replace the coconut milk with ½ cup crunchy peanut butter

Makes 1 loaf (12 servings)

Serving size: 1 slice (1/12th of loaf) Calories 161 Protein 4.5g Carbs 27g Fiber 3 g Sugars 14 g Fat 5 g saturated fat <1 g Sodium 111 mg