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.