Oatmeal Banana Breakfast Bread

  • Serves: 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

Vegetable oil spray
3/4 cup fat-free milk
1/2 cup uncooked quick-cooking oatmeal
1/2 cup firmly packed light brown sugar
1 medium banana, mashed (about 1/2 cup)
1/2 cup dried cranberries, raisins, or dried mixed fruit bits (optional)
Egg substitute equivalent to 1 egg, 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 oat bran
2 teaspoons baking powder
1 to 1 1/2 teaspoons ground cinnamon
1/4 teaspoon baking soda
1 tablespoon uncooked quick-cooking oatmeal (optional)

Cooking Instructions


Preheat the oven to 350°F. Spray an 8 1/2x4 1/2x2 1/2-inch loaf pan with vegetable oil spray.

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

In another medium bowl, stir together the remaining ingredients except 1 tablespoon oatmeal. Add to the milk mixture, stirring just until moistened. Don’t overmix; the batter should be lumpy. Pour the batter into the loaf pan. Sprinkle with the remaining oatmeal.

Bake for 45 to 50 minutes, or until a wooden toothpick or cake tester inserted in the center comes out clean. Invert the bread onto a cooling rack. Let cool for at least 10 minutes before slicing.

Cook's Tip

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.


Nutritional Analysis
Per serving
Calories Per Serving
114
Total Fat
2.5 g
Saturated Fat
0
Trans Fat
0
Polyunsaturated Fat
0.5 g
Monounsaturated Fat
1 g
Cholesterol
0
Sodium
86 mg
Carbohydrates
22 g
Fiber
1 g
Sugar
8 g
Protein
3 g
Calcium
59 mg
Potassium
113 mg

Dietary Exchanges


Dietary Exchanges: 1 1/2 starch



This recipe is reprinted with permission from the American Heart Association Low-Salt Cookbook, Third Edition, Copyright © 2006 by the American Heart Association. Published by Clarkson Potter/Publishers, a division of Random House, Inc. Available from booksellers everywhere.