Compared to a traditional banana bread, this one has half the sugar and fat but tastes just as sweet and delicious. * 3 small very ripe bananas, mashed. Combine first 7 ingredients in a large bowl; beat at medium speed of an electric mixer until well blended. Combine flour and next 3 ingredients; stir in pecans. Add flour mixture to banana mixture, stirring just until moistened. Spoon batter into an 8-1/2x4-1/2x3-inch loaf pan coated with baking spray with flour. Bake at 350 degrees for 1 hour and 5 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan, and cool completely on a wire rack. Yield: 14 servings (serving size: 1 slice). 158 calories (30% from fat), 5.3 g fat, 15 mg cholesterol, 124 mg sodium. Source: Eating Light Magazine - July/August, 1994 Dottie Cross Posted to EAT-L Digest 14 Sep 96 Date: Sun, 15 Sep 1996 21:33:46 -0400 From: Martha Sheppard
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|Serving Size: 1 Serving (81g)|
|Recipe Makes: 14|
|Calories from Fat: 77 (31%)|
|Amt Per Serving||% DV|
|Total Fat 8.5g||11 %|
|Saturated Fat 1.5g||8 %|
|Monounsaturated Fat 4.1g|
|Polyunsanturated Fat 2.5g|
|Cholesterol 15.3mg||5 %|
|Sodium 438.9mg||15 %|
|Potassium 116.4mg||3 %|
|Total Carbohydrate 40.7g||12 %|
|Dietary Fiber 1.1g||4 %|
|Sugars, other 39.6g|
|Protein 3.2g||5 %|
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Calories per serving: 249
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