Banana-Oatmeal Bread

Cooking Light, JUNE 1999

1 cup packed brown sugar
7 tablespoons vegetable oil
2 large egg whites
1 large egg

1 1/3 cups mashed ripe banana (about 2 large)
1 cup regular oats
1/2 cup fat-free milk

2 cups all-purpose flour (I do one cup wheat flour/1 cup regular)
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon

Cooking spray


Preheat oven to 350°.
Combine first 4 ingredients in a large bowl; beat well at medium speed of a mixer. Combine banana, oats, and milk; add to sugar mixture, beating well. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, salt, and cinnamon; stir with a whisk. Add to sugar mixture; beat just until moist. Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray.

Bake at 350° for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean. (I use the mini muffin tins and cook them for 10-12 minutes.) Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.

Yield: 18 servings
CALORIES 185 (30% from fat); FAT 6.1g (sat 1.2g,mono 1.8g,poly 2.8g); PROTEIN 3.3g;
CHOLESTEROL 12mg; CALCIUM 72mg; SODIUM 200mg; FIBER 1.3g; IRON 1.3mg;
CARBOHYDRATE 30.1g