Bake this bread after supper and eat it the next morning with a glass of skim milk and a piece of fruit for a quick and healthy breakfast.
large mixing bowl
long-handled wooden spoon
8-inch round pan
medium mixing bowl
small, sharp knife
electric mixer or food processor
Vegetable oil spray
3 medium-size, brown-speckled bananas (each about 6 inches long)
2 egg whites
3/4 cup whole-wheat flour
3/4 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon nutmeg
1/2 cup honey
1/2 cup skim milk
1 1/2 teaspoons vanilla extract
2 tablespoons vegetable oil
1. Preheat the oven to 400 degrees and lightly grease a round pan by spraying it with vegetable oil spray.
2. Peel the bananas and slice them into large chunks. Put the banana chunks into a large bowl. Add the egg whites. Using an electric mixer or food processor, beat the bananas and egg whites until the mixture is smooth and a light yellow (about 4 minutes).
3. In a medium bowl, combine the flours, baking powder, baking soda, and nutmeg. Stir with a wooden spoon to mix them.
4. Add the flour mixture, honey, milk, vanilla, and oil to the large bowl with the banana mixture. Beat with the electric mixer on medium speed or in the food processor until it is smooth.
5. Pour or scoop the batter into the prepared pan.
6. Put on your oven mitts and open the oven door. Place the pan in the middle of the center rack.
7. Set the timer and bake the bread for 40 minutes or until a wooden toothpick inserted into the center comes out clean.
8. When the bread is done, put your oven mitts back on and place the hot pan on a wire rack to cool for about 30 minutes. Remove the bread from the pan by sliding a butter knife around the edges of the bread between the bread and the pan. Then turn the pan upside down and the bread should fall out. If it doesn't fall out immediately, let the bread cool upside down.
Per serving: Calories: 228; Total Fat: 4.2 grams (1 teaspoon); Saturated Fat: 0.5 grams; Sodium: 147 milligrams; Cholesterol: 0 milligrams.
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