Linda in MO
05-08-2001, 10:43 AM
I made this on Sunday and we think it's yummy! I had this saved in MC and didn't even know it was a CL recipe until I did a search at Google. I added cinnamon to the topping. For breakfast I've been warming up a slice in the microwave and sprinkling with Penzey's China Cassia cinnamon. Yum! Be careful removing it from the pan because some of the topping came off. Next time I'll pat it down on top of the batter before I bake it.
* Exported from MasterCook *
Banana-Oat Quick Bread
Recipe By :Cooking Light-6/00
Serving Size : 0 Preparation Time :0:00
Categories : Low-Fat , Muffin/Quick Bread
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups all-purpose flour
1 cup quick cooking oats
3/4 cup packed brown sugar
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1 cup ripe banana
1/2 cup low-fat buttermilk
1/4 cup vegetable oil
1/4 cup egg substitute or 2 large egg whites
1/4 cup quick cooking oats
2 tablespoons coarsely chopped walnuts
2 tablespoons brown sugar
1/8 teaspoon cinnamon -- optional (or more)
2 teaspoons butter or margarine -- melted
Preheat oven to 350 degrees.
Lightly spoon flour into dry measuring cups,; and level with a knife. Combine flour and the next 4 ingredients in a large bowl; make a well in the center. Combine bananas, buttermilk, oil, and egg in a bowl; add to flour mixture. Stir just until moist. Spoon batter into an 8 x 4-inch loaf pan coated with cooking spray.
Combine 1/4 cup oats and remaining ingredients and sprinkle over batter. Bake at 350 for 1 hour or until toothpick inserted in the center comes out clean. Cool 5 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.
Servings: 16
170 cal, 5.2g fat, 3.3g pro, 28.4g carb, 1mg chol, 132mg sod.
* Exported from MasterCook *
Banana-Oat Quick Bread
Recipe By :Cooking Light-6/00
Serving Size : 0 Preparation Time :0:00
Categories : Low-Fat , Muffin/Quick Bread
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups all-purpose flour
1 cup quick cooking oats
3/4 cup packed brown sugar
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1 cup ripe banana
1/2 cup low-fat buttermilk
1/4 cup vegetable oil
1/4 cup egg substitute or 2 large egg whites
1/4 cup quick cooking oats
2 tablespoons coarsely chopped walnuts
2 tablespoons brown sugar
1/8 teaspoon cinnamon -- optional (or more)
2 teaspoons butter or margarine -- melted
Preheat oven to 350 degrees.
Lightly spoon flour into dry measuring cups,; and level with a knife. Combine flour and the next 4 ingredients in a large bowl; make a well in the center. Combine bananas, buttermilk, oil, and egg in a bowl; add to flour mixture. Stir just until moist. Spoon batter into an 8 x 4-inch loaf pan coated with cooking spray.
Combine 1/4 cup oats and remaining ingredients and sprinkle over batter. Bake at 350 for 1 hour or until toothpick inserted in the center comes out clean. Cool 5 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.
Servings: 16
170 cal, 5.2g fat, 3.3g pro, 28.4g carb, 1mg chol, 132mg sod.