Low-Fat Banana Oatmeal Bread

Low-Fat Banana Oatmeal Bread
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Nutritional Info
  • Servings Per Recipe: 20
  • Amount Per Serving
  • Calories: 84.5
  • Total Fat: 1.5 g
  • Cholesterol: 9.3 mg
  • Sodium: 106.4 mg
  • Total Carbs: 17.2 g
  • Dietary Fiber: 2.0 g
  • Protein: 2.4 g

View full nutritional breakdown of Low-Fat Banana Oatmeal Bread calories by ingredient
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Introduction

This bread is packed full of happy, heart-healthy oats, cinnamon spice and crazy ripe bananas. Itís just the thing to throw together over the weekend, slice up, wrap individually, and freeze for breakfast for the entire week. I just grab a slice from the freezer as Iím running out the door, and by the time I have a chance to eat it, itís perfectly defrosted. Of course the microwave and toaster oven work wonders too. This bread is packed full of happy, heart-healthy oats, cinnamon spice and crazy ripe bananas. Itís just the thing to throw together over the weekend, slice up, wrap individually, and freeze for breakfast for the entire week. I just grab a slice from the freezer as Iím running out the door, and by the time I have a chance to eat it, itís perfectly defrosted. Of course the microwave and toaster oven work wonders too.
Number of Servings: 20

Ingredients

    *Flour whole wheat King Arthur, 1.25 cup
    Brown Sugar, .5 cup, unpacked
    Salt, .5 tsp
    Baking Soda, .5 tsp
    Baking Powder, .25 tsp
    Cinnamon, ground, 1 tbsp
    Safflower Oil, linoleic, 3 1tsp
    Egg, fresh, 1 large
    egg white, fresh, 2 large
    Banana, fresh, 3 medium (7" to 7-7/8" long)
    *Quaker Oatmeal-- Old Fashioned Quaker Oats, 1 cup

Directions

Preheat oven to 350įF. Grease and flour a loaf pan and set aside. In a large bowl, stir together dry ingredients including the oats and cinnamon.

In a smaller bowl, mash bananas with a potato masher or fork. Add oil and whole egg and mix thoroughly.

Add the wet ingredients to the dry and mix well. Batter will be fairly thick.

In a medium sized bowl, with an electric hand mixer, beat the egg whites until medium stiff peaks form. Fold the egg whites into the batter in three additions.

Pour batter into pan and bake until top of loaf is firm to touch, 45 to 50 minutes. Remove from oven and allow to cool in pan for 5 minutes. Flip out and cool on a wire rack for another 10 minutes. Slice loaf into 20 equally sized slices.

Serving Size: Makes 1 loaf

Number of Servings: 20

Recipe submitted by SparkPeople user LILCOINTREAU.

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