Banana Bread - Nancy Clark’s Sports Nutrition Guidebook

I sent this recipe to a couple of my friend and thought I would share it here as well. I often make a double batch and slice and freeze the second loaf for a handy go to snack.

Banana Bread - Nancy Clark’s Sports Nutrition Guidebook

3 large well-ripened bananas
1 egg or 2 egg whites
2 tablespoons oil, preferably canola
1/3 cup skim milk
1/3 to ½ cup brown sugar (I substitute maple syrup)
1 teaspoon salt
1 teaspoon baking soda
½ teaspoon baking powder
1 ½ cups flour, preferably half whole-wheat and half white
1/4 cup walnuts (optional)

1. Preheat the oven to 350 F
2. Mash bananas with a fork
3. Add egg, milk, sugar, salt, baking soda and baking powder. Beat well.
4. Gently blend the flour into the banana mixture and stir for 20 seconds or until moistened.
5. Pour into a 4" x 8" loaf pan that has been lightly oiled, treated with cooking spray or lined with wax paper.
6. Bake for 45 minutes or until a toothpick inserted in the middle comes out clean.
7. Let cool for 5 minutes before removing from the pan.

Yield: 12 slices

Total Calories 1600
Calories per slice 135

Per slice Carbs 24 grams, protein 3 grams, fat 3 grams

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