Banana Nut Bread Reduced Sodium Recipes

BANANA NUT BREAD, REDUCED SODIUM

Steps:

• Preheat oven to 350 degrees F. Lightly grease a 9 X 5 X 3 inch loaf pan (I use a non-stick spray).
• Beat oil and sugar together.
• Add eggs and mashed bananas and beat well.
• Add sifted dry ingredients, milk and vanilla. Mix well.
• Stir in nuts.
• Pour into prepared loaf pan.
• Place in preheated oven and bake for about 60 minutes.
• Cool well. This is better if stored overnight before cutting.
• Excellent with cream cheese for tea sandwiches. But again, read the label on the cream cheese if you are watching your sodium intake, it isn't as bad as you might think but you have to count everything.

MAKEOVER BANANA NUT BREAD

Steps:

• In a large bowl, beat butter and sugar for 2 minutes or until crumbly. Beat in egg, then egg white, beating well after each addition. Beat on high speed until light and fluffy. Stir in the bananas, applesauce, honey and extract. Combine the flours, baking soda and salt; gradually add to banana mixture just until moistened., Pour into a 9x5-in. loaf pan coated with cooking spray. Sprinkle with nuts. Bake at 325° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool.

LOWER FAT BANANA NUT BREAD

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly spray two 8x4x2 inch loaf pans with a non-stick cooking spray.
• Combine the fat free sour cream, egg whites, vanilla, bananas and margarine and mix on medium speed of electric mixer until smooth, creamy and well blended.
• Sift the flour, baking powder, baking soda, salt and light brown sugar into the banana mixture. Stir with a spoon until combined. Add more flour if necessary until a thick and rather resistant dough is formed. Fold in the optional nuts and raisins. Mix for 1 minute on the low speed of an electric mixer. Divide dough evenly between the two loaf pans.
• Bake at 375 degrees F (190 degrees C) until golden and the center tests done. Remove breads from pans immediately and allow to cool on a rack before slicing.

REDUCED-CALORIE BANANA BREAD

Steps:

• In a medium mixing bowl stir together flour, baking powder,baking soda, cinnamon, and salt,set aside.
• In a large mixing bowl stir together egg whites, banana, sugar, and oil; Stir flour mixture into banana mixture until JUST moistened.
• Spray a 8x4x2-inch loaf pan with nonstick cooking spray; Spread batter in prepared pan.
• Bake in a 350 degree oven 45 to 50 minutes or until toothpick inserted near middle comes out clean.
• Cool bread in the pan for 10 minutes; remove from pan and cool throughly on a wire rack; for eaiser slicing, wrap the bread in plastic wrap and store overnight.
• Make ahead directions; cool completely, wrap in release foil, then seal in a plastic bag, freeze for up to 3 months.

SKINNY BANANA NUT BREAD

Steps:

• Heat oven to 350°F. Grease bottom only of 8x4-inch or 9x5-inch loaf pan with shortening, or spray 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 with spoon 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. Cool completely, about 1 hour, before slicing.

BANANA AND NUT BREAD

Steps:

• Preheat oven to 325°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in milk and vanilla. In another bowl, whisk flour, baking soda and salt; add to creamed mixture alternately with bananas, beating well after each addition. Fold in pecans., Transfer to a greased 9x5-in. loaf pan. Bake 65-75 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool. Freeze option: Securely wrap cooled loaf in plastic wrap and foil, then freeze. To use, thaw at room temperature.