Heartburn-Friendly Banana Bread Recipe
Nutrition Highlights(per serving)
|Amount per serving|
|% Daily Value*|
|Saturated Fat 1g||5%|
|Dietary Fiber 1g||4%|
|Total Sugars 18g|
|Includes 14g Added Sugars||28%|
|Vitamin D 0mcg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.|
Prep15 min, Cook50 min
Servings10 (1 slice each)
Banana bread is an old favorite that many sufferers have had to forego because of the high-fat content in most recipes.
Well, now, this standby dessert can be enjoyed by those with heartburn because this recipe is low in fat (only 1/2 cup oil and egg whites only). Fat is a frequent cause of heartburn.
Banana breads fall into the quick-bread category of cakes. See more, below, after the recipe directions for a discussion of quick breads.
- 1 1/2 cups all-purpose flour
- 1 1/4 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 2 large slightly beaten room-temperature egg whites
- 1 cup mashed banana
- 3/4 cup sugar
- 1/4 cup olive oil
- Heat oven to 350 degrees F. In a medium bowl, blend together 1 1/2 cups all-purpose flour, 1 1/4 teaspoons baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon cinnamon, and 1/8 teaspoon salt.
- In a large bowl, blend together 2 large slightly beaten room-temperature egg whites, 1 cup mashed banana, 3/4 cup sugar, and 1/4 cup oil.
- Stir the flour mixture into the banana mixture, blending only until flour mixture is moistened. Overmixing will cause tunneling. a phenomenon that produces unwanted channels and air pockets in the crumb of baked goods.
- Lightly coat an 8x4x2-inch loaf pan with nonstick cooking spray. Spread batter in prepared pan.
- Bake for 45 to 50 minutes or until a toothpick inserted near the center comes out clean.
- Cool bread in the pan for approximately 10 minutes, then remove bread from pan and cool it thoroughly on a wire rack.
More About Quick Breads
Quick breads are among the easiest desserts to prepare. They get their name from the fact that they are quick to make and are typically baked in a loaf pan as for bread.
But they're not like conventional bread at all. They don't require kneading. In fact, overmixing is strongly discouraged. They come together with a few quick strokes. They can be savory or sweet and are leavened, not with yeast, but with baking soda or baking powder, or both, and often eggs give a little lift.
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