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Banana Nut Bread

Ripe bananas for Banana Nut Bread

Bananas and low-fat buttermilk give this old favorite incredible moistness and helps lower the fat content.


1 cup mashed ripe bananas
1/3 cup low-fat buttermilk
1/2 cup packed brown sugar
1/4 cup margarine
1/4 cup liquid egg substitute OR 1 egg
2 cups sifted all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chopped pecans


Preheat oven to 350 degrees. Lightly oil two 9 x 5-inch loaf pans. Stir together mashed bananas and buttermilk; set aside.

Cream brown sugar and margarine together until light. Beat in egg. Add banana mixture; beat well.

Sift together flour, baking powder, baking soda, and salt; add all at once to liquid ingredients. Stir until well blended. Stir in nuts and turn into prepared pan.

Bake for 50 to 55 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes in pan. Remove from pan and complete cooling on a wire rack before slicing.

Nutrition Information

Recipe makes 1 9-inch loaf.
Serving size: 1/2-inch slice
Calories: 133; Total Fat: 5g; Saturated Fat: 1g; Cholesterol: 12mg; Sodium: 138mg

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