Contributed By: Glimrgrl1
Foods II Classroom
This recipe was originally loaded with fat and calories but I have altered the ingredients to try and incorporate more vitamins and reduce calories and total fat content.
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Total Preparation Time: Less than 15 minutes
Actual Cooking Time: 1 hour
Number of Servings: 8
Origin: American
Special Features: Kids can help make it
Make Ahead
Nutrition Content: Low Fat
Meal Type: Breakfast & Brunch
Ingredients
1/4 c. 1/3 less fat margarine (softened)
1 c. Splenda sugar substitute
1/2 c. Egg Beaters
1/2 c. All-purpose flour
1 1/2 c. Whole wheat flour
1/2 tsp. Salt
1/4 c. Skim milk
1 t. Lemon juice
1 tsp. Baking soda
1 Banana
1 tsp. Vanilla
Benefiber
Non-stick cooking spray
Preparation
Add milk to 1 T. lemon juice in glass measuring cup, until it measures 1/4 c. Add baking soda to milk mixture. Stir until dissolved; set aside. Cream margarine and Splendae with fork in large bowl. Add the Egg beaters to margarine mixture mixing until fluffy. Combine dry ingredients (flour, salt) in small mixing bowl. Mash banana with fork in separate small bowl. Add milk, lemon juice and baking soda mixture to mararine and sugar mixture. Add dry ingredients to wet ones slowly and thoroughly. Finally add the banana to batter. Add as much benefiber as you wish to increase the total fiber in the bread. Spray a large baking loaf pan with the non-stick cooking spray and pour batter into pan. Bake at 325 degrees for 1 hour checking periodically for doneness.
Cook's Notes
This is real good but the key is to limiting one's self to only one piece.
Nutrition Information
Calories: 175
;
Total Fat: 3 g
;
Saturated Fat: .5 g
;
Polyunsaturated Fat: 1 g
;
Carbohydrates: 34 g
;
Protein: 5 g
;
Vitamin A: 63 RE
;
Vitamin C: 2 mg
;
Calcium: 21 mg
;
Sodium: 322 mg
;
Iron: 1 mg
;
Fiber: 3 g