WHO CAN RESIST BANANA RASPBERRY BREAD?

NO ONE—GUEST BLOG--By Kat Barefield, MS, RD, Real Age blog—Have this yummy quick bread with a side of low-fat Greek yogurt and you’ll get the carbs and protein you need to fuel exercise and recovery.

Ingredients:

Vegetable-oil cooking spray

2 cups all-purpose flour

¾ cup sugar

2 tsp baking powder

½ tsp baking soda

½ tsp salt

4 large ripe or overripe bananas, mashed

¼ cup skim milk

1 large egg

1 tsp pure vanilla extract

1 cup fresh or frozen raspberries

Preparation (Serves 8)

--Heat oven to 350 degrees F. Coat an 8” loaf pan with cooking spray

--In a bowl, combine flour, sugar, baking powder, baking soda, and salt; whisk to blend.  Make a well in center; set aside.

--In a bowl, combine bananas, milk, egg, and vanilla; fold in raspberries.

--Pour batter into center of dry ingredients; fold together until combined.  Do not overmix.  Pour batter into pan

--Bake 1 hour or until toothpick inserted in the center comes out clean.

--Cool in pan on a wire rack for 10 minutes.  Remove from pan; cool completely.  Slice before wrapping individually.

Nutrition Facts (per serving):

Calories 254; fat 1g; saturated fat 00.3g; carbohydrat 57g; fiber 7g; protein 4.3g