Breads – Banana Raisin Quick Bread

Banana Raisin Quick Bread
It is easy to make low fat bread with no significant differences in taste or texture. This recipe also works for muffins, baking in half the time.

♥ Use low fat buttermilk in place of regular milk
♥ Add fewer eggs or use an egg substitute
♥ Use unsweetened applesauce in place of white sugar (applesauce helps to add moisture to allow for fewer eggs).
♥ Plumping the raisins makes up for smaller amounts and adds moisture to the bread.

Makes one loaf (about 12 slices)

Ingredients:
4 very ripe bananas
1/2 cup golden brown sugar
1/2 cup buttermilk, low fat
2 large eggs or 1/2 cup liquid egg replacement
2 tbsp. unsweetened applesauce
2 cups all-purpose, unbleached flour
3/4 tsp. baking soda
1/2 tsp. salt
1/2 cup raisins, plumped in boiling water for 10 minutes

Preheat oven to 350º. Spray a 9-inch loaf pan with nonstick spray. Cut bananas in big pieces and put in a bowl. Mash with a masher or fork and stir in sugar, buttermilk, eggs, and applesauce. Sift dry ingredients together and stir into the liquid along with the raisins. Spoon the batter into the pan, smoothing the top. Bake in the oven until deep golden, the center bounces back to your touch, or a skewer comes out clean (not with wet batter). Takes 45 minutes to an hour.