Banana Bread Using Egg Substitute
|Vegetable cooking||1 , spray|
|Fine dry breadcrumbs||2 Tablespoon|
|All purpose flour||3⁄4 Cup (12 tbs)|
|Whole wheat flour||3⁄4 Cup (12 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Baking soda||1 Teaspoon|
|Margarine||1⁄2 Cup (8 tbs), softened|
|Frozen egg substitute||1⁄2 Cup (8 tbs), thawed|
|Skim milk||1⁄3 Cup (5.33 tbs)|
|Vanilla extract||1⁄2 Teaspoon|
|Mashed ripe banana||1 1⁄2 Cup (24 tbs)|
Coat a 6-cup microwave-safe ring mold with cooking spray; sprinkle with breadcrumbs.
Combine flours and next 7 ingredients.
Blend at low speed of an electric mixer until moistened.
Beat 2 minutes at medium speed; stir in banana.
Pour into prepared mold.
Microwave at MEDIUM HIGH (70% power) 11 to 13 minutes or until a wooden pick inserted near center comes out clean, rotating mold after 5 minutes.
Let stand 10 minutes.
Invert onto serving plate.
Serving size: Complete recipe
Calories 2592 Calories from Fat 990
% Daily Value*
Total Fat 111 g171.5%
Saturated Fat 19.2 g95.9%
Trans Fat 0 g
Cholesterol 3.9 mg1.3%
Sodium 2146.3 mg89.4%
Total Carbohydrates 356 g118.8%
Dietary Fiber 30.6 g122.4%
Sugars 110.5 g
Protein 45 g90.5%
Vitamin A 83.3% Vitamin C 2.5%
Calcium 29.7% Iron 68.6%
*Based on a 2000 Calorie diet