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Low Fat Banana Nut Bread
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| Servings: 26 slices (2 loaves) • Bake Time: 60 minutes Old Points: 3 pts • Points+: 4 pts Calories: 129.2 • Fat: 4.4 g • Carbs: 20.6 • Protein: 2.8 • Fiber: 1.4 g Without Nuts: Old Points: 2 pts • Points+: 3 pts Calories: 106.1 • Fat: 2.1 g • Carbs: 20.2 • Protein: 2.3 • Fiber: 1.2 g Ingredients: | |
| 7 | ripe medium bananas, mashed |
| 1/2 cup | unsweetened apple sauce |
| 2-1/2 cups | unbleached all purpose flour |
| 1-1/2 tsp | baking soda |
| 1/2 tsp | salt |
| 4 tbsp | butter, softened |
| 1 cup | light brown sugar |
| 4 large | egg whites |
| 1 tsp | vanilla extract |
| 3 oz (3/4 cup) | chopped walnuts |
Pam baking spray
Directions:
Preheat oven to 325°. Grease two 9x5 inch loaf pans with baking spray.
In a medium bowl, combine flour, baking soda and salt with a wire whisk. Set aside.
In a large bowl cream butter and sugar with an electric mixer. Add egg whites, bananas, apple sauce and vanilla, and beat at medium speed until thick. Scrape down sides of the bowl.
Add flour mixture and walnuts, then blend at low speed until combined. Do not over mix.
Pour batter into loaf pans and bake on the center rack for 60 minutes, or until a toothpick inserted in the center comes out clean.
Let the pan cool at least 20 minutes, bread should be room temperature before slicing.
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