Banana Bread

By dette

For the best flavor, use the ripest bananas possible. If you have overrips banans that you are not going to eat, just peel them, pop them into a zip-close plasticx bag, and freeze them for making bread or muffins another day.

Ingredients

• 2/3 c sugar
• 1/3 c butter, softened
• 2 large eggs
• 2 rips bananas, mashed (about 1 c)
• 1/2 c fat-free butttermilk
• 3/4 tsp vanilla extract
• 1 1/2 c all-purpose flour
• 3/4 c toasted wheat germ
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp cinnamon
• 1/2 tsp salt

Details

Servings 24

Preparation

Step 1

Preheat the oven to 350. Spray a 4 x 81/2 inch nonstick loaf pan with nonstick spray.

With a wooden spoon, beat teh sugar and butter in large bowl until creamy. Add the eggs, bananas, butttermilk, and vanilla; beat until combined. Combine the flour, wheat germ, baking powder, baking soda, cinnamon, and salt in another bowl. Add the flour mixture to the banana mixture; stir just until blended.

Scrape the batter into the pan. Bake until a toothpick inserted in the center comes out clean, 45-55 minutes. Cool in the pan ona rack 10 minutes; remove from the pan and cool completely on the rack.

104 cal; 4 g tot fat; 2 g sat fat; 25 mg chol; 123 mg sod; 16 g carb; 1 fib; 3 g prot; 24 mg calc; POINTS: 2