Banana Bread

The key to success for this all-time favorite is using well-ripened bananas that are covered with brown speckles. Banana bread is a favorite for premarathon carbohydrate loading and for snacking during long-distance bike rides and hikes. Add some peanut butter and you'll have a delicious sandwich that'll keep you energized for a long time.

3 large well-ripened bananas

1 egg (or substitute) or 2 egg whites

2 tablespoons oil, preferably canola 1/3 cup (80 ml) milk

1/3 to 1/2 cup (66 to 100 ml) sugar 1 teaspoon salt 1 teaspoon baking soda 1/2 teaspoon baking powder

1 1/2 cups flour, preferably half whole wheat and half white

  1. Preheat the oven to 350 °F (180 °C).
  2. Mash bananas with a fork.
  3. Add egg, oil, milk, sugar, salt, baking soda, and baking powder. Beat well.
  4. Gently blend the flour into the banana mixture. Stir for 20 seconds or until moistened.
  5. Pour into a 4- x 8-inch loaf pan that has been lightly oiled, treated with cooking spray, or lined with waxed paper.
  6. Bake for 45 minutes or until a toothpick inserted near the middle comes out clean.
  7. Let cool for 5 minutes before removing from the pan. Yield: 12 slices

Nutrition Information 1,600 total calories; 135 calories per slice; 24 g carbohydrate; 3 g protein; 3 g fat

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