Moist Banana Bread:
A Perennial Favorite

Baking a loaf of moist banana bread is the perfect solution for those over-ripe bananas just sitting in your kitchen. The blacker a banana gets, the more concentrated the natural sugars are in each piece of fruit, therefore often it is recommended that the blackened bananas should never be eaten right from the peel because of the increased chance of a spike from high blood sugar levels.

Ingredients

15 servings- (1/2 inch slice per serving 140 calories)

• 2 cups all-purpose flour
• 2 tsp. low sodium baking powder
• 1/2 tsp baking soda
• 1/2 tsp. cinnamon
• 3-4 ripe bananas, mashed (approx. 1 1/2 cups)
• 1 egg
• 1/3 cup canola oil ( or substitute and equal amount of unsweetened applesauce)
• 1 tsp stevia or agave nectar
• 1/2 cup unsweetened orange juice
• 1/4 cup english walnuts, chopped (optional)
• Nonstick cooking spray

Preheat oven to 350 degrees.
Combine the flour, baking powder, cinnamon and baking soda on a sheet of waxed paper. Stir gently to blend.

Mash the bananas or puree in a blender till soft. Add the egg, oil, sweetener and orange juice. Mix till combined. Add the dry ingredients and mix well. Add walnuts and stir.

Spray a non-stick loaf pan and pour the batter into pan. Bake for 40 to 50 minutes. Cool on wire rack.

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