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banana bread

Your holiday menu is all set, but have you thought about what to serve to overnight guests in the morning? This bread is a great addition to a continental breakfast. As an alternative, it’s sweet enough to serve for dessert but contains no milk or butter.

BANANA-APRICOT BREAD
Servings: 12

1 ¾ cups all-purpose flour (I mix white and whole wheat flour.)
3 tablespoons packed light brown sugar
2 ¼ teaspoons baking powder
½ teaspoon salt
½ teaspoon cinnamon
14 dried apricot halves, chopped
1 egg
3 very ripe bananas
1/2 cup apple or orange juice

Heat the oven to 350 F. Spray an 8” x 4” loaf pan with nonstick cooking spray.
In a medium bowl, combine flour, sugar, baking powder, salt and cinnamon. Stir in the apricot pieces.
In a small bowl, beat the egg, and add the juice. Add the bananas and mash into the liquid. Do not over-mash; leave some small banana chunks in the mixture.
Pour over the powdered ingredients and stir just until blended.
Transfer to the pan. Bake until a toothpick inserted in the center comes out clean, about 50 minutes to an hour.
Invert pan so bread falls onto a rack to cool
Cool completely on rack before slicing. Cut 12 slices.
Optional: Sprinkle with powdered sugar and serve with jam or chutney.

(Recipe adapted from Weight Watchers “New Complete Cookbook,” Macmillan, 1998)

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