CAROLYNN’S PANTRY

Walnut Banana Bread

1/2 cup packed light brown sugar
1/2 cup low-fat buttermilk
1 egg
3 Tablespoons Canola oil
3/4 cup unbleached all-purpose flour
1/2 cup whole wheat flour
3/4 cup chopped Walnuts
1 teaspoon baking powder
1 teaspoon baking soda
1/8 teaspoon salt
1 cup pureed very ripe bananas

Preheat oven to 350°. Coat a non-stick 8″x4″ loaf pan w/ non-stick spray.
In a large bowl, combine the sugar, buttermilk, egg substitute, and oil.
Whisk until smooth.

In a medium bowl, combine the unbleached flour, whole wheat flour, baking powder, baking soda, and salt. Whisk to mix. Add walnuts. Add to the liquid ingredients. Stir just until blended; do not over mix. Add the bananas and stir to mix.

Pour into the prepared pan. Bake for 40-50 minutes or until a knife inserted in the center comes out clean. Remove the pan to a wire rack, and let the bread cool slightly. While it is still slightly warm, turn the bread out of the pan.

TIP: Try Pecans instead of Walnuts for variety.

Makes 12 slices

Cal. 206     Fat   10 g     Carbs.  25g     Protein   6 g     Fiber   2.5 g