bread and butter . . .

I'm guessing that 8 out of 10 homes have a picky eater. A kid (or husband, or both) that sticks his nose up at anything related to vegetables, or that had once swam, or anything found in a healthy cookbook. Imagine my pleasure when my picky eater fell in love with brown breads - as in wheat or whole grain. When banana bread was picked over cupcakes any day of the week.
I was especially pleased when I found a healthy alternative to fixing this treat in my
New Dieter's Cook Book by Better Homes & Gardens.

I've made this bread so many times I almost know it by heart.
So while this particular batch came out on the 'dry' side -
it wasn't anything a little touch of butter couldn't help,
and was gone in a days time.

Banana Bread:

[125 calories, 2 g protein, 22 g carbohydrate, 4 g fat, 0 mg cholesterol, 81 mg sodium, 73 mg potassium.]

1 1/2 cups all-purpose flour
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
2 slightly beaten egg whites
1 cup mashed banana
3/4 cup sugar (I use sugar substitute)
1/4 cup cooking oil

Mix together dry ingredients. In large mixing bowl stir together egg whites, banana, sugar, and oil. Slowly stir in flour mixture just till moistened. Spread batter into loaf pan that has been sprayed with nonstick coating. Bake at 350 degrees for 45-50 minutes or till toothpick inserted near center comes out clean. (baking time varies by size of pan - I use mini pans and bake for less time).