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  Pitted prunes 1⁄2 Cup (8 tbs)
  Water 2 Tablespoon
  Ripe bananas 2 1⁄2
  Egg whites 4 , lightly beaten
  Lemon juice 2 Teaspoon
  Skim milk 1⁄4 Cup (4 tbs)
  Unbleached all purpose flour 3⁄4 Cup (12 tbs)
  Sugar 3⁄4 Cup (12 tbs)
  Baking powder 1 Teaspoon
  Salt 1⁄4 Teaspoon

Preheat oven to 350 degrees.
Use a 9-by-5-inch nonstick loaf pan or line a loaf pan with a baking pan liner or lightly spray with vegetable cooking spray.
Place prunes and water in a food processor or blender and puree.
Place bananas in a large bowl and mash.
Beat together the prune puree, egg whites, lemon juice, and milk.
In a separate bowl combine the flour, sugar, baking powder, and salt, if using.
Stir the wet ingredients into the dry ingredients until just moistened.
Transfer batter to loaf pan.
Bake for 1 hour and 15 minutes or until a wooden pick inserted in the center of loaf comes out clean.
Cool in the pan for 10 minutes.
Remove and finish cooling on a wire rack.
Slice into 12 slices.
Variation â– Substitute 1 teaspoon vanilla and 1 teaspoon ground cinnamon for the lemon juice.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1242 Calories from Fat 11

% Daily Value*

Total Fat 1 g2%

Saturated Fat 0.22 g1.1%

Trans Fat 0 g

Cholesterol 1.2 mg0.4%

Sodium 1114.5 mg46.4%

Total Carbohydrates 286 g95.3%

Dietary Fiber 9.1 g36.5%

Sugars 179.6 g

Protein 27 g54.4%

Vitamin A 21.3% Vitamin C 12.9%

Calcium 50.8% Iron 34%

*Based on a 2000 Calorie diet

Banana Quick Bread Recipe