Delicious Decisions: Oatmeal Banana Breakfast Bread

  • Serves: 16; 1 slice per serving


Description

Banana, cranberries, and orange zest give this bread a lively flavor that will get your day off to just the right start.

Ingredients

Cooking spray
3/4 cup fat-free milk
1/2 cup uncooked quick-cooking oatmeal and 1 tablespoon uncooked quick-cooking oatmeal, divided use
1/2 cup firmly packed light brown sugar
1  medium banana, mashed
1/2 cup dried fruit, such as cranberries, raisins, or mixed bits 
1/4 cup egg substitute or 1 large egg
2  tablespoons canola or corn oil
1 1/2 to 2 teaspoons grated orange zest or 1/2 teaspoon dried orange peel
1 1/2 cups all-purpose flour
1/2  cup uncooked oat bran
2  teaspoons baking powder
1 to 1 1/2 teaspoons ground cinnamon
1/4  teaspoon baking soda

Cooking Instructions

Preheat the oven to 350°F. Lightly spray an 8 1/2x4 1/2x2 1/2-inch loaf pan with cooking spray. Set aside.

In a medium bowl, stir together the milk, 1/2 cup oatmeal, the brown sugar, banana, dried fruit, egg substitute, oil, and orange zest.

In another medium bowl, stir together the flour, oat bran, baking powder, cinnamon, and baking soda. Add to the milk mixture, stirring just until the batter is moistened but no flour is visible. Don’t overmix; the batter should be slightly lumpy. Spoon into the pan, gently smoothing the top. Sprinkle with the remaining 1 tablespoon oatmeal.

Bake for 45 to 50 minutes, or until a wooden toothpick inserted in the center comes out clean. Turn out onto a cooling rack and let cool for at least 10 minutes before slicing.  

Cook's Tip

Stock a bottle of dried grated lemon peel and one of orange peel in your spice rack to add citrus flavor to your favorite salad dressings, marinades, and baked goods.


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Nutritional Analysis
Per serving
Calories Per Serving
128
Total Fat
2.5 g
Saturated Fat
0.0 g
Trans Fat
0.0 g
Polyunsaturated Fat
0.5 g
Monounsaturated Fat
1.0 g
Cholesterol
0 mg
Sodium
85 mg
Carbohydrates
25 g
Fiber
2 g
Sugar
11 g
Protein
3 g
Calcium
61 mg
Potassium
120 mg

Dietary Exchanges


1½ starch, ½ fat



This recipe is reprinted with permission from the American Heart Association Low-Salt Cookbook, Fourth Edition, Copyright © 2011 by the American Heart Association. Published by Clarkson Potter/Publishers, a division of Random House, Inc. Available from booksellers everywhere.