- Serves: Serves 16; 1 slice per serving
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)
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.
- Nutritional Analysis
- Per serving
- Calories Per Serving
- Total Fat
- 2.5 g
- Saturated Fat
- Trans Fat
- Polyunsaturated Fat
- 0.5 g
- Monounsaturated Fat
- 1 g
- 86 mg
- 22 g
- 1 g
- 8 g
- 3 g
- 59 mg
- 113 mg
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.