Adapted from the National Heart, Lung, and Blood Institute, National Institutes of Health, US Department of Health and Human Services
Nutrition Facts
Serving Size | ½ in slice |
Calories | 133 |
Total Fat | 5 g |
Saturated Fat | 1 g |
Cholesterol | 12 mg |
Sodium | 138 mg |
Ingredients and Preparation
Ingredients | Measures |
---|---|
Mashed ripe bananas | 1 cup |
Low-fat buttermilk | 1/3 cup |
Packed brown sugar | ½ cup |
Margarine | 1/4 cup |
Egg | 1 |
All-purpose flour, sifted | 2 cups |
Baking powder | 1 teaspoon |
Baking soda | ½ teaspoon |
Salt | ½ teaspoon |
Chopped pecans | ½ cup |
- Directions
- Preheat oven to 350ºF. Lightly oil two 9 x 5 inch loaf pans.
- Stir together mashed bananas and buttermilk; set aside.
- Cream brown sugar and margarine together until light. Beat in egg. Add banana mixture; beat well.
- Sift together flour, baking powder, baking soda, and salt; add all at once to liquid ingredients. Stir until well blended.
- Stir in nuts and turn into prepared pan.
- Bake for 50-55 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes in pan.
- Remove from pan and complete cooling on a wire rack before slicing.