Add dry ingredients to the batter, mixing well. Stir in 1/4 C raisins or date pieces (found in the bulk bins at some health food stores). Fill cupcake size muffin tins 3/4 full. (Batter is very thick.) Bake 30 minutes at 350 degrees, until top is brown and has a hard crust. Cool slightly, then remove from tins. Makes 12. This is a great recipe to double or triple, depending on how many ripe bananas you have. These freeze beautifully and can be popped in the oven or toaster oven at 350 degrees for about 15 minutes to give them that fresh baked feel, if desired. I use a nonstick muffin pan but I just picked up some cushionaire muffin tins and find the breads came out lighter now. I do NOT spray the tins with any Pam. Nutritional analysis per muffin based on the 1/4 cup sugar recipe: calories 125 fat .684 gr (less than 1%) sodium 6.33 mg protein 2.684 gr fiber 3.599 gm Source: My banana bread recipe, adapted from ideas I got from this great list (thanks, Michelle!) and from Neal Pinckneys book, Healthy Heart Posted by "Natalie Frankel"
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|Serving Size: 1 Serving (367g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 49 (5%)|
|Amt Per Serving||% DV|
|Total Fat 5.5g||7 %|
|Saturated Fat 0.9g||4 %|
|Monounsaturated Fat 0.7g|
|Polyunsanturated Fat 2.4g|
|Cholesterol 0mg||0 %|
|Sodium 534.1mg||18 %|
|Potassium 1086.4mg||29 %|
|Total Carbohydrate 186g||55 %|
|Dietary Fiber 30.5g||122 %|
|Sugars, other 155.6g|
|Protein 41.5g||59 %|
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Calories per serving: 901
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