Banana Bread 1 cup mashed banana, about 3 small ones 1/2 cup brown sugar 3/4 cup nonfat buttermilk or sour milk (see note) 1/4 cup margarine or butter, melted 1 teaspoon cinnamon 1 medium egg 2 cups whole wheat flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt In a large bowl beat or mash the bananas until they are almost liquid.  Add the sugar, buttermilk, margarine or butter, cinnamon and egg.  Beat well.  Measure in the flour, baking powder, baking soda and salt.  Mix well, until you have a thick, smooth batter.  Turn the batter into an 8-1/2 by 4-1/2 inch loaf pan that has been coated with nonstick spray.  Bake at 350° for 1 hour.  The top should be brown and a stick poked down into the bread should come out clean.  Remove the bread from the pan and allow it to cool for several hours before serving.  This is called ripening.  This bread tastes best if it is well wrapped and ripened in the refrigerator overnight.  Serve with Neufchatel Cheese and piping hot tea.  Makes 14 slices. Per Serving (excluding unknown items): 133 Calories; 4g Fat (26.6% calories from fat); 3g Protein; 22g Carbohydrate; 3g Dietary Fiber; 16mg Cholesterol; 178mg Sodium.  Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates. NOTE: If you don't have buttermilk then you can make your own sourmilk instead.  Measure 1/2 tablespoon or a small spash of vinegar into a measuring cup.  Pour in reconstituted or fresh milk up to the 3/4-cup line.  Allow the mixture to sit for a moment or until it curdles.  Use as directed in the recipe. Home | Recipes | Dieting On A Budget | Other Goodies | Blog | Contact | Links  | HBHW Main Site 1 Corinthians 10:31  Whether therefore ye eat, or drink, or whatsoever ye do, do all to the glory of God. Copyright Hillbilly Housewife 2005-2007 Internet Explorer 800 x 600