Enjoy a slice of New Banana Tea Bread for dessert or to start your day off right — it also makes a great snack. For a whole-grain variation, substitute 1/2 cup whole-wheat flour for 1/2 cup of the all-purpose flour.
New Banana Tea Bread
1 3/4 cups all-purpose flour
1/2 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup (about 3 small) bananas, mashed, very ripe
1/3 cup fruit-based fat replacement* or unsweetened applesauce
2 large egg whites
1 large egg
1/4 cup pecans, chopped
1. Preheat oven to 350 F. Spray 9-by-5-inch metal loaf pan with nonstick cooking spray.
2. In large bowl, combine flour, sugar, baking powder, baking soda and salt.
3. In medium bowl, with fork, mix mashed bananas, fruit-based fat replacement, egg whites and egg.
4. Stir banana mixture into flour mixture just until moistened. Spoon batter into loaf pan, sprinkle with chopped pecans.
5. Bake 40 to 45 minutes, until toothpick inserted in center of loaf comes out clean with just a few moist crumbs attached. Cool loaf in pan on wire rack 10 minutes. Remove loaf from pan, cool completely on wire rack.
* Fruit-based fat replacements are sold in the baking section of some supermarkets and health-food stores.
• Each slice: About 110 calories, 2 g total fat (0 g saturated), 13 mg cholesterol, 140 mg sodium, 22 g carbohydrate, 3 g protein.
The king of soda-shop desserts is even better made with sorbets and coconut.
Tropical Banana Splits
1/4 cup shredded coconut
2 ripe medium bananas, peeled and each cut lengthwise in half, then crosswise into quarters
1 cup fat-free passionfruit sorbet
1 cup fat-free raspberry sorbet
2 medium kiwifruit, peeled and each cut crosswise into 8 slices
1. In small nonstick skillet, toast coconut over medium heat, stirring frequently.
2. To serve, on each of 4 dessert plates (oval if possible), arrange 2 banana quarters, cut sides up, on opposite sides of plate. Place 1/4-cup scoop each of passionfruit and raspberry sorbets between banana quarters.
3. Top with 4 slices kiwifruit and sprinkle with 1 tablespoon toasted coconut. Makes 4 servings.
• Each serving: About 230 calories, 3g total fat (2g saturated), 20mg sodium, 45g total carbohydrate, 1g protein.
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