Can you tell that I like bread?  This is another tried and true WW recipe, and it doesn’t taste like you are giving up any of the flavor in order to make it a little bit healthier.  I actually used egg substitute instead of the real eggs, which is healthy but doesn’t take away from the bread at all.  It is moist and delicious, and usually doesn’t last very long in this house!   

The key to this bread is to let the bananas sit around for several days and get really ripe.  It makes them sweeter, which in turn makes the whole loaf so much better.  You can eat it with butter (or without!), or make a sandwich, like the peanut butter apple sandwich that I’ll write about next time. 

Here is the recipe (from Weight Watchers):

1 1/4 cups all-purpose flour   
1/2 cups unpacked brown sugar   
1/2 tsp table salt   
1/2 tsp baking soda   
1/4 tsp baking powder   
3 tsp canola oil   
1 large egg and two large egg whites, beaten (I used just shy of 1/2 cup of egg substitute instead of the eggs in this recipe)  
3 large bananas, ripe   
1 cup uncooked old fashioned oats

Preheat the oven to 350°F.

In a large bowl, stir together the dry ingredients. Add in the oil and eggs; mix thoroughly.

In a smaller bowl, mash the bananas with a potato masher or fork. Add the bananas and oatmeal to batter and mix them all together. 

   

Spray a loaf pan with cooking spray. Pour the batter into the pan and bake until the top of the loaf is firm to touch, about 45 minutes.  Remove the bread from the oven and allow it to cool in the pan for 5 minutes. Then, flip it out and cool on a wire rack for another 10 minutes.

    

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