Island Banana Bread
Banana bread
seems to be popular wherever bananas are found, and bananas are plentiful
in the Caribbean. The addition of lemon peel and hint of allspice make
this sweet, moist Caribbean version unique.
Ingredients
- 3/4 cup whole wheat flour
- 1/2 cup all-purpose flour
- 1/3 cup firmly packed brown sugar
- 11/2 teaspoons baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- 1/2 cup skim milk
- 2 egg whites
- 11/2 tablespoons vegetable oil
- 1/2 cup mashed ripe banana (the riper, the better)
- 1 teaspoon each grated fresh lemon peel and vanilla extract
Method
-
Preheat oven to 350°.
- Lightly oil a 4 x 8-inch loaf pan or spray with a nonstick
cooking spray.
- In a large bowl, combine both types of flour, brown sugar,
baking powder, and spices. Mix well.
- In a small bowl, combine remaining ingredients. Beat with a
fork or wire whisk until blended. Add to dry mixture, mixing until all
ingredients are moistened.
- Place mixture in prepared pan.
- Bake 35 minutes, until a toothpick inserted in the center of
the bread comes out clean.
- Cool in pan on a wire rack 5 minutes, then turn out onto rack
to finish cooling.
Makes 10 servings.
|
Each serving provides: |
|
123 Calories
3 g Protein
3 g Total fat (0 g Sat. fat) |
22 g Carbohydrate
94 mg Sodium
0 mg Cholesterol |
 This
recipe was excerpted from The Vegetarian Gourmet's Easy International
Recipes, © 2001 by Bobbie Hinman. Reprinted with permission of the
publisher, Surrey Books, http://surreybooks.com
Info/Order this book.
About The Author
 Bobbie
Hinman’s
cookbooks have sold over 700,000 copies. She is the author of
Lean and Luscious, Lean and Luscious and Meatless, More Lean and
Luscious, and The Vegetarian Gourmet’s Easy Low Fat Meals.
Hinman is a pioneer in the field of low fat cooking. Bobbie is
constantly in demand as a speaker and cooking teacher, and has appeared
on many TV and radio shows. She is a frequent contributor to The
Vegetarian Journal.
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