This rich, moist banana bread gets a texture and flavor boost from oatmeal. Pack up slices for snacks when you go hiking or camping.
INGREDIENTS (for 1 servings):
- 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
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- cooking spray
PREPARATION:
Preheat oven to 350 degrees.
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 degrees for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.
Reprinted with permission of Cooking Light® magazine. All rights reserved.CALORIES 185 (30% from fat); FAT 6.1g (sat 1.2g, mono 1.8g, poly 2.8g); PROTEIN 3.3g; CARB 30.1g; FIBER 1.3g; CHOL 12mg; IRON 1.3mg; SODIUM 200mg; CALC 72m