| Soul Food |
| Banana Bread |
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2 cups (10 oz/315 g) unbleached flour
2
teaspoons baking powder ½ teaspoon baking soda (bicarbonate of soda) ½ teaspoon salt 4
large, overripe bananas 2
egg whites ¾
cup (6 oz/185 g) sugar ¼
cup (2 fl oz/60 ml) lowfat buttermilk 1
teaspoon vanilla extract (essence)
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Banana Bread Preparation: 20 minutes * Cooking: 1 hour
*Serves 8 The perfect solution for using
bananas that are too ripe to eat out of hand is to make banana bread.
Bananas are high in potassium, niacin and vitamins A and C. *
Preheat an oven to 180ºC (350ºF). Coat a 23-by-13-cm (9-by-5-inch)
loaf pan with nonstick cooking spray. *
In a large bowl, combine the flour, baking powder, baking soda and salt.
Make a well in the center of the dry ingredients. In a medium bowl, mash
the bananas until smooth. Add the egg whites, sugar, buttermilk and
vanilla and stir to mix well. Pour the banana mixture into the well in
the dry ingredients and fold together until blended. *
Pour the batter into the prepared loaf pan and bake until a toothpick
inserted in the center comes out clean, 55-60 minutes. Cool for 10
minutes. *
To serve, cut into 8 slices. One serving is 1 slice. Store wrapped in
plastic wrap in an airtight container in the freezer for up to 1 month. |