| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Vegetables, Dairy |
|
Breads |
4 |
Servings |
INGREDIENTS
| 3 |
|
Ripe bananas |
| 1 |
tb |
Lemon juice |
| 2 |
c |
Flour |
| 1 1/2 |
ts |
Baking soda |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Ground nutmeg |
| 1/2 |
ts |
Ground cloves |
| 1 |
|
Egg |
| 2 |
|
Egg whites |
| 3/4 |
c |
Sugar |
| 1/2 |
c |
Vegetable oil |
| 2 |
tb |
Buttermilk |
INSTRUCTIONS
1. Spray a 9-by-5-inch loaf pan with vegetable cooking spray. Line the
bottom of the pan with wax paper and spray lightly again. Puree the bananas
with the lemon juice. Sift together the flour, baking powder, soda, salt,
nutmeg and cloves.
2. With an electric mixer beat together the egg, egg whites, sugar, oil and
buttermilk on medium speed. Beat in the banana. Slowly add the flour
mixture, beating just until blended.
3. Transfer the batter to the prepared pan and bake in preheated 350 degree
oven 1 hour. Test for doneness. Let cool in the pan 5 minutes before
unmolding. Cool on a rack before cutting.
14 servings; approximate preparation time 20 minutes.
Data per serving: Calories 205 Protein 3g Fat 9g Carbohydrates 30g Sodium
135mg Saturated fat 1 g Mono unsaturated fat 2g Polyunsaturated fat 4g
Cholesterol 15mg
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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