Banana Nut Bread Reduced Sodium Recipes

Steps:

• Heat oven to 350°F. Grease bottom only of 8x4-inch or 9x5-inch loaf pan with shortening, or spray with cooking spray. In medium bowl, mix flour, baking powder, baking soda, salt and cinnamon.
• In large bowl, beat sugar, oil, egg whites, bananas, milk and vanilla with spoon until well blended. Stir in flour mixture until well blended. Stir in walnuts. Spoon into pan.
• Bake 8-inch loaf 55 to 62 minutes, 9-inch loaf 45 to 52 minutes, or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pan to cooling rack. Cool completely, about 1 hour, before slicing.

Steps:

• Preheat oven to 350 degrees F. Lightly grease a 9 X 5 X 3 inch loaf pan (I use a non-stick spray).
• Beat oil and sugar together.
• Add eggs and mashed bananas and beat well.
• Add sifted dry ingredients, milk and vanilla. Mix well.
• Stir in nuts.
• Pour into prepared loaf pan.
• Place in preheated oven and bake for about 60 minutes.
• Cool well. This is better if stored overnight before cutting.
• Excellent with cream cheese for tea sandwiches. But again, read the label on the cream cheese if you are watching your sodium intake, it isn't as bad as you might think but you have to count everything.

Steps:

• Preheat the oven to 350 degrees F. Lightly butter one 9-by-5-inch loaf pan.
• Whisk together the flour, pecans, granulated sugar, baking soda, cinnamon, 1/2 teaspoon salt and nutmeg in a large bowl. Whisk together the eggs, melted butter, buttermilk, brown sugar and vanilla in a medium bowl; stir in the mashed bananas. Fold the banana mixture into the flour mixture until just combined (it's OK if there are some lumps).
• Pour the batter into the buttered pan and lightly tap the pan on the counter to evenly distribute the batter. Bake until browned and a toothpick inserted into the center comes out completely clean, about 1 hour. Let the bread cool for 10 minutes in the pan, then turn out onto a rack to cool completely.

Steps:

• In a big bowl combine flour, baking powder, sugar and cinnamon.
• In a second bowl puree the banana and mix with the applesauce and egg.
• Add wet ingredients to the dry and stir until just combined.
• Fold in the nuts.
• Fill dough into a prepared mini loaf pan and bake in the preheated oven at 180°C/350°F for 30-45 minutes or until skewer inserted in the centre comes out clean. You might need to cover the bread in order to prevent overbrowning. Check for this after 25 minutes.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly spray two 8x4x2 inch loaf pans with a non-stick cooking spray.
• Combine the fat free sour cream, egg whites, vanilla, bananas and margarine and mix on medium speed of electric mixer until smooth, creamy and well blended.
• Sift the flour, baking powder, baking soda, salt and light brown sugar into the banana mixture. Stir with a spoon until combined. Add more flour if necessary until a thick and rather resistant dough is formed. Fold in the optional nuts and raisins. Mix for 1 minute on the low speed of an electric mixer. Divide dough evenly between the two loaf pans.
• Bake at 375 degrees F (190 degrees C) until golden and the center tests done. Remove breads from pans immediately and allow to cool on a rack before slicing.

Steps:

• Preheat oven to 300°.
• Grease two 9 x 5 loaf pans.
• Cream butter and sugar well.
• Add buttermilk, eggs and vanilla and mix well.
• Add instant pudding, salt, baking powder, baking soda, and cinnamon, mixing well.
• Slowly add flour, one cup at a time, until well mixed.
• Peel bananas, mash and add to mixture.
• Add pecans and mix until blended.
• Pour batter into prepared pans and bake for 1 hour and 10 minutes or until toothpick inserted into the center comes out clean.