Something I enjoy about working from home now is the freedom to cook at any point in the day. I'm not too tired and since I am only working down stairs from the kitchen I am able to bake or simmer while I work. My kitchen has been quite full the last few weeks. Today I needed to use up a banana that was about to turn so I whipped up a loaf of cranberry walnut banana bread while I was working on some computer stuff. It made the house smell so home-y and now we will have a healthy snack for our trip to Chicago this weekend. This is just a little slice I had to have....you know to make sure it was good:) Just one of my new found perks of working from home.
Low Fat Banana Bread (a Weight Watches recipe that I put my own spin to)
1 3/4 cups of four
3 Tbs packed light brown sugar
2 1/4 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/2 cup of dried cranberries ( you can sub any fruit or nuts here. The original recipe called for 8 chopped dried dates and 6 chopped dried apricot halves. This is just what I had on hand.)
1/4 cup of chopped walnuts
1 egg
1 very ripe banana
1/3 cup fat free milk
Preheat oven to 350, spray a 8x4 (I used 9x5 because that's what I had) loaf pan with cooking spray. In a medium bowl, combine flour, brown sugar, salt and cinnamon; stir in the fruit and nuts. In a small bowl, beat the egg; add the banana and milk. Pour over the flour mixture, stir until combined. You may have to get in there with your hands as this makes more of a dough than a batter. It will seem dry at first but mix with your hands and it should come together, if not add a little more milk. Transfer to the loaf pan and bake until a toothpick inserted in the center comes out clean, about an hour ( check on it after 30 minutes because mine was done in about 40.) Cool completely on a rack. Makes 12 (small) servings at 111 calories, 1 g. of fat and 3 g. of fiber. Not bad for a breakfast on the go!
(Nutritional info is based on the original recipe, I can't imagine my version is very far off though.)
Posts
