Tried - Banana Oatmeal Bread from Cooking Light 6/99 - xpost

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xposted MCTT, Veg-Rec, TNT, All-Mag

 

This bread is good for a lower fat bread! My husband is woofing it as I

type this. (I got this recipe from a person who posted it on the Tried N

True list and they liked it too.) Enjoy! ~ Brenda

 

 

* Exported from MasterCook *

 

Banana Oatmeal Bread

 

Recipe By :Cooking Light magazine, June 1999

Serving Size : 18 Preparation Time :0:00

Categories : Lowfat Baking

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup packed brown sugar

7 tablespoons vegetable oil

2 large egg whites

1 large egg

1 1/3 cups mashed bananas -- (about 2 large)

1 cup regular oats

1/2 cup skim milk

2 cups all-purpose flour

1 tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon cinnamon

 

Preheat oven to 350. Combine first four ingredients in a large bowl. Beat

well at medium speed of a mixer.

 

[in another bowl] combine banana, oats, and milk. Add to sugar mixture,

beating well.

 

Lightly spoon flour into dry measuring cups and level with a knife. [in

another bowl] combine flour, baking powder, baking soda, salt, and cinnamon

and stir with a whisk. Add to sugar mixture and beat until just

moist. Spoon batter into a 9 x 5 loaf pan coated with cooking spray.

 

Bake at 350 for 1 hour and 10 minutes or until a wooden pick inserted in

center comes out clean. Cool 10 minutes in pan on a wire rack then remove.

Cool completely on a wire rack. Yield: 18 servings.

 

" Just made this. It's from Cooking Light June 1999. I added some

walnuts. " ~ From " kastrand " <kastrand to TNT list on Jan. 19, 2002

 

[MC'd and kitchen tested also by B. Adams - GOOD! And no bad old butter! I

used 1 cup chopped pecans...which made lots...so I split batter between a

9x5 pan and one of those throw away 8x3.5 pans. I baked them for about 1

hour. YES, 1 tablespoon of baking powder. Original recipe called for

fat-free mild...but I needed 'skim milk' for MC nutrition rating...so I

changed it. I used, however, 1% milk for ours. ~ Brenda]

 

Source:

" Cooking Light magazine, June 1999 "

 

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Per Serving (excluding nuts - I didn't put those into MC and am thinking of

not using so many next time...they took the fat up to 11 grams!): 201

Calories; 6g Fat (28.1% calories from fat); 4g Protein; 33g Carbohydrate;

2g Dietary Fiber; 11mg Cholesterol; 194mg Sodium. Exchanges: 1

Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 Fat; 1 Other

Carbohydrates.