Thursday, April 30, 2015
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.
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