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BANANA-NUT BREAD 2

Bananas and lowfat buttermilk lower the fat for this old favorite, while keeping all the moistness.
Yield: 1 loaf


1 C ripe bananas, mashed
1/3 C lowfat buttermilk
1/2 C brown sugar, packed
1/4 C margarine
1 egg
2 C all-purpose flour, sifted
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 C pecans, chopped


1. Preheat oven to 350 °F. Lightly oil a 9- by 5-inch loaf pan.
2. Stir together mashed bananas and buttermilk. Set aside.
3. Cream brown sugar and margarine together until light. Beat in egg. Add banana mixture and beat well.
4. Sift together flour, baking powder, baking soda, and salt. Add all at once to liquid ingredients. Stir until well blended.
5. Stir in nuts, and turn into prepared pan.
6. Bake for 50–55 minutes or until toothpick inserted in center comes out clean. Cool for 5 minutes in pan.
7. Remove from pan and complete cooling on a wire rack before slicing.


Serving size: 1/2-inch slice
Each serving provides:
Calories: 133
Total fat: 5 g
Saturated fat: 1 g
Cholesterol: 12 mg
Sodium: 138 mg
Total fiber: 1 g
Protein: 2 g
Carbohydrates: 20 g
Potassium: 114 mg

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