The bread smelled great while baking but I was a little disappointed when I took it out and saw that it did not rise much at all.....not sure what caused that since I am still a fairly new cooker and baker! However, the bread not rising did not take away anything from recipe! My husband and I both really like it. It's not too sweet, so it really is the best balance between bread and cake, but don't go thinking it'll taste just like one would in the bakery....you have to sacrifice a little taste for a whole lot less calories! I will definitely be making this more often since it's great to have for a snack, dessert, or even breakfast (put a little light butter on it, nuke it in the microwave and there you go!). The only thing I will change next time is to substitute the oil for unsweetened applesauce. I meant to do that this time but forgot to pick it up at the store....that substitution can save another 300 calories or so.
The way I made the bread this time came out to having 156 calories per slice if you cut it into 10 slices (and those are pretty thick!). Happy Baking!
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 teaspoon nutmeg
3/4 cup sugar
1/4 cup canola oil
2 egg whites
1 cup mashed ripe bananas (2 large)
1/4 cup fat-free (skim) milk
1 teaspoon vanilla
1/4 cup chopped walnuts or pecans, toasted (optional)
Heat oven to 350°F. Grease bottom only of 8x4-inch or 9x5-inch loaf pan with cooking spray. In medium bowl, mix flour, baking powder, baking soda, salt and cinnamon.
In large bowl, beat sugar, oil, egg whites, bananas, milk and vanilla until well blended. Stir in flour mixture until well blended. Stir in walnuts. Spoon into pan.
Bake 8-inch loaf 55 to 62 minutes, 9-inch loaf 45 to 52 minutes, or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pan to cooling rack.