* Exported from MasterCook *
Bread, Cranberry Banana Oat
Recipe By :
Serving Size : 9 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1 1/4 cups all-purpose flour
3/4 cup quick-cooking oats
1 tablespoon baking powder
1/2 teaspoon salt
1 1/4 cups ripe mashed banana pulp -- (about 3 bananas)
2 large eggs
1/3 cup margarine -- see note
1/2 cup granulated sugar
1/2 cup dried cranberries
1/4 teaspoon lemon juice -- freshly squeezed
Note: non-hydrogenated margarine, melted and cooled or canola oil
Preheat oven to 350F. Lightly grease an 8 1/2-by-4 1/2-by-2 1/2" loaf
pan with a small amount of margarine.
Whisk together flour, oats, baking powder and salt in a large bowl.
Set aside. Whisk bananas, eggs and margarine together in a separate
bowl. Add sugar, cranberries, and lemon juice; mix until blended.
Gently stir the banana mixture into the flour mixture until just
combined. Do not over mix the batter.
Pour the batter into the prepared loaf pan and bake until lightly
browned, 45 to 50 minutes. Allow the bread to cool completely in the
pan, about 1 hour. Turn the bread out onto a cutting board and, using
a serrated bread knife, slice the bread into 3/4" thick pieces.
Arrange on a platter and serve.
Per Serving: 250 calories (70 from fat), 8g total fat, 2g saturated
fat, 5g protein, 42g total carbohydrate (2g dietary fiber, 20g
sugar), 45mg cholesterol, 380mg sodium
Serves 9
Description:
"Moist and dense in texture, the bread includes wholesome
ingredients, such as oats and fresh banana, and is easy to prepare
and very adaptable, accommodating your choice of chopped nuts or
dried fruit in place of the cranberries."
Source:
"Whole Foods Market"
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Per Serving (excluding unknown items): 239 Calories; 9g Fat (31.8%
calories from fat); 5g Protein; 37g Carbohydrate; 2g Dietary Fiber;
47mg Cholesterol; 377mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean
Meat; 1/2 Fruit; 1 1/2 Fat; 1 Other Carbohydrates.
NOTES : perfect to make ahead for a simple holiday morning breakfast or brunch.