Low-fat banana bread

Low-fat banana bread

Ingredients/Components

• sugar - 3/4 c
• cinnamon - 2 tsp
• vanilla - 1 tsp
• salt - 1 tsp
• flour - 3 to
• brown sugar - 1/2 c
• buttermilk - 1/2 c
• baking powder - 1 tsp
• baking soda - 1/4 tsp
• egg - 1 item
• pecans - 3/4 c
• oleo - 2 Tbsp
• warm water - 1 c
• white sugar - 1/4 c
• white Karo syrup - 2 Tbsp
• cake flour - 2 c
• yeast - 1 pkg
• egg, lightly beaten - 1 item
• golden seedless raisins - 1/2 c
• banana puree 3 small ripe bananas

How to make low-fat banana bread:

Dissolve yeast in water. Stir in 1/4 cup white sugar, salt, 2 tablespoons oleo, egg and 2 cups flour. Beat until smooth. Work in remaining flour until dough is easy to handle. Place into greased bowl. Turn greased side up and cover tightly. Refrigerate 1 hour or up to 4 to 5 days.

Combine 1/3 cup oleo, brown sugar, Karo syrup and pecans. Pour into a 13 x 9-inch pan. Combine 1/2 cup white sugar and cinnamon. On a floured surface, roll dough into a 16 x 9-inch rectangle. Spread dough surface with oleo, sugar and cinnamon. Roll tightly for a 16-inch length. Seal edges. Cut into 1-inch slices and place onto ingredients in prepared pan. Cover and let rise for 1 1/2 hours. Bake at 375° for 25 to 30 minutes. Invert immediately onto foil-lined cookie sheet, being careful of hot caramel.

"Mom" is Martha Bingham.

Recipe categories: Breads, Quick breads, Bananas.