Too-ripe bananas make good bread
Making banana bread is a terrific way to use overripe bananas, according to Teresa Henson, extension specialist-program outreach coordinator for the University of Arkansas at Pine Bluff.
“The key to good banana bread is to use well-ripened bananas that are covered with brown speckles,” Henson said in a news release. “You can try using half whole wheat flour to add some fiber to the bread. This recipe packs in three large bananas per loaf.”
BANANA BREAD
The recipe makes 12 servings.
Ingredients
3 bananas (large, wellripened)
1 egg
2 tablespoons vegetable oil 1/3 cup milk, fat-free
1/3 cup sugar
1 teaspoon salt
1 teaspoon baking soda 1/2 teaspoon baking powder 1 1/2 cups flour Directions
Wash hands with soap and water.
Preheat the oven to 350°F. Peel the bananas. Put them in a mixing bowl. Mash the bananas with a fork.
Add the egg, oil, milk, sugar, salt, baking soda and baking powder. Mix well with the fork.
Slowly stir the flour into the banana mixture. Stir for 20 seconds until the flour is moistened.
Lightly grease the bread pan with a little oil or cooking spray. Or line the pan with wax paper.
Pour the batter into the bread pan.
Bake for 45 minutes until a toothpick inserted near the middle comes out clean.
Let the bread cool for 5 minutes before removing it from the pan.
Nutrition Information
Serving Size: 1 slice, 1/12 of recipe:
Total Calories 137 Total Fat 3 g Saturated Fat 0 g Cholesterol 16 mg Sodium 328 mg Carbohydrates 26 g Dietary Fiber 1 g
Total Sugars 10 g Added Sugars included 5 g Protein 3 g
Vitamin D 0 mcg Calcium 26 mg
Iron 1 mg Potassium 155 mg