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Boston Banana Brown Bread
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- #86181
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
2 cups whole wheat flour
1 cup whole grain cornmeal
1 teaspoon baking soda
1/4 teaspoon ground nutmeg
3 large very ripe bananas, well mashed
1 cup nonfat buttermilk
1/2 cup molasses
3/4 cup dried dates, chopped
directions
Preheat the oven to 300 degrees F. Grease the insides of four 1-pound metal coffee cans.
In a large bowl, stir together the flour, cornmeal, baking soda, and nutmeg. Add the banana, buttermilk, and molasses, stirring until the ingredients are just moistened. Do not overmix. Gently fold in the chopped dates.
Divide the batter between the greased cans. Place the cans in the oven and bake at 300 degrees F for 40 minutes or until a toothpick inserted in the middle of the loaf comes out clean.
Carefully remove the cans from the oven and let sit for 10 minutes on a wire rack. Invert the cans onto the rack and remove the bread. Let the bread cool completely before slicing. Store the bread in airtight containers at room temperature for 3-4 days. The bread can also be frozen.
nutrition data
62 calories, 0 grams fat, 14 grams carbohydrates, 1 grams protein per serving. This recipe is low in sodium. This recipe is low in fat.
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