Cuisinart DLC-2009CHB Instruction And Recipe Booklet page 49

Wrap and freeze individual slices for a healthy lunchbox snack.
Makes 1 loaf (12 servings)
nonstick cooking spray
1 cup unbleached, all-purpose fl our
3 tablespoons walnut halves, shelled
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon table salt
1 ripe banana (about 5½ ounces), peeled, cut into 1-inch pieces
1 large egg
1 large egg white
½ cup granulated sugar
¼ cup plain nonfat yogurt
2 tablespoons unsalted butter, in 1-inch pieces
1 teaspoon pure vanilla extract
Preheat oven to 350°F. Lightly coat an 8 x 4-inch loaf pan with nonstick cooking spray.
Insert metal blade. Pulse to combine fl our, nuts, baking powder, baking soda and salt,
about 5 times. Reserve.
Process banana until puréed, about 30 seconds. Scrape work bowl and process an
additional 10 seconds. Add egg, egg white, sugar, yogurt, butter and vanilla extract.
Process until well combined, about 10 to 15 seconds. Add dry ingredients. Pulse until
fl our is just mixed in, about 5 to 6 times.
Pour into prepared pan. Bake until golden brown and a toothpick inserted in the center
comes out clean, about 50 minutes. Cool in pan on a wire rack for 20 minutes. Remove
from pan and cool completely on wire rack.
Calories 109 (22% from fat) • carb. 19g • pro. 2g • fat 3g • sat. fat 1g
Variation: For muffi ns, lightly spray 12 standard (½-cup) muffi n cups with nonstick
cooking spray. Divide the batter evenly among the 12 cups. Bake at 350ºF for 16 to 20
minutes. For variety, add ¼ cup chocolate chips when pulsing in the fl our mixture.
Moist and tasty breakfast treats, these muffi ns freeze well.
Makes 12 muffi ns
1½ cups unbleached, all-purpose fl our
1 cup bran fl akes cereal
1 tablespoon baking powder
½ teaspoon ground cinnamon
Lowfat Banana Nut Bread
Nutritional information per serving:
• chol. 23mg • sod. 135mg • calc. 39mg • fi ber 1g
Carrot-Raisin Muffi ns
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