| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Desserts, Breakfast, Biscuits |
24 |
Servings |
INGREDIENTS
| 1 1/3 |
c |
All-purpose flour |
| 1 |
c |
Quick-cooking rolled oats |
| 1/2 |
c |
Sugar |
| 2 |
ts |
Baking powder |
| 1 |
ts |
Ground cinnamon |
| 1/2 |
ts |
Baking soda |
| 1/2 |
c |
Raisins |
| 1 |
c |
Mashed ripe bananas (about 2 med; 3/4 lb total) |
| 1/4 |
c |
Nonfat milk |
| 2 |
lg |
Egg whites |
| 1 |
ts |
Vanilla |
INSTRUCTIONS
In large bowl, stir together flour, oats, sugar, baking powder, cinnamon,
soda, and raisins. Add bananas, milk, egg whites, and vanilla; beat until
lightly mixed.
Spread batter in a nonstick (or lightly oiled regular) 9x13" pan.
Bake in a 350'F. oven until cake is golden brown, just begins to pull from
pan sides, and springs back when lightly touched in center, 35-40 minutes.
Serve warm or cool, cut into about 2" squares. Store as directed.
Per piece: 75 calories; 1.8 grams protein; 0.3 grams fat; (0.1 grams
saturated fat); 17 grams carbohydrates; 59 milligrams sodium; 0.1
milligrams cholesterol.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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