Low Salt Banana BreadSubmitted by: LOWSALTCOOK
IntroductionThis recipe is much lower in both cholesterol and salt. It's very moist and wonderful for snack, breakfast or with a meal. This recipe is much lower in both cholesterol and salt. It's very moist and wonderful for snack, breakfast or with a meal.
Bread makes one loaf, double for two:
Vegetable oil spray or use a drop of Canola Oil
1/3 cup acceptable vegetable oil (I use Canola Oil)
1/3 cup sugar
1 cup mashed ripe banana (2 to 3 bananas)
1 3/4 cups sifted all-purpose flour
1/2 teaspoon cinnamon
2 teaspoons baking powder
3 egg whites
1/3 cup sugar
1 cup chopped walnuts or chocolate chips (optional but oh so good!) Calculated with chips.
Topping (optional) for 2 loafs (not in calculation):
1/3 cup all-purpose flour
1/3 cup granulated sugar
3 tablespoons unsalted butter
1/2 teaspoon Cinnamon
Preheat oven to 350 degrees F. Lightly spray with vegetable oil or wipe with canola oil a 5 X 9 inch loaf pan.
In a large mixing bowl, beat oil and 1/3 cup sugar together. Add mashed bananas and mix well.
In a medium bowl, sift flour, cinnamon and baking powder together. Add to batter and beat.
In a separate bowl, beat egg whites until foamy. Gradually add 1/3 cup sugar and beat until egg whites form soft peaks. Fold egg whites into the batter.
Pour into loaf pan. Using a small bowl combine all ingredients listed under topping (optional). Cut butter into dry ingredients with a fork or squish using hands. Tiny balls will form. Crumble the mix over the top of 2 loafs of bread. It should not cover the entire loaf top or each loaf.
Place into the oven and bake 55 minutes.
Remove from oven and allow cooling. If you have a wire rack you can invert the bread onto it after cooling for about 10 minutes and then allow it to finish cooling on the rack.
Freezing: You can freeze any bread for up to 3 months in a tightly sealed freezer bag. Thaw on the counter for a few hours before serving.
Number of Servings: 16
Recipe submitted by SparkPeople user LOWSALTCOOK.