Banana-Oat Quick Bread
Toasting the oats gives the bread a nutty flavor without adding any fat.
3/4 cup old-fashioned rolled oats
1-1/4 cups all-purpose flour
1/2 cup whole-wheat flour
2 teaspoons baking powder
3/4 teaspoon baking soda
3/4 teaspoon salt
1-1/4 cups mashed banana (from about 1 pound, or 3 bananas)
2/3 cup packed dark brown sugar
1/2 cup buttermilk
2 large egg whites
3 tablespoons extra-light olive oil
1/3 cup currants
1 Preheat the oven to 375°F. Spray an 8-1/2 x 4-1/2-inch loaf pan with nonstick cooking spray.
2 In a baking pan, toast the oats until golden brown, about 7 minutes.
3 On a sheet of wax paper, stir together the all-purpose flour, whole-wheat flour, baking powder, baking soda, and salt.
4 Combine the mashed bananas, brown sugar, buttermilk, egg whites, and oil in a large bowl. Stir to mix well. Fold in the flour mixture, toasted oats, and currants.
5 Spoon the batter into the loaf pan. Bake for 35 to 40 minutes, or until a toothpick inserted in the center of the loaf comes out clean. Cover the top with foil if it’s overbrowning. Cool in the pan for 10 minutes, then turn out of the pan onto a wire rack to cool completely.
Makes 12 slices servings.
Per slice: 199 calories, 4.1g total fat (0.7g saturated), 0mg cholesterol, 2g dietary fiber, 38g carbohydrate, 4g protein, 288mg sodium.