banana-currant bread | Fit Pregnancy

banana-currant bread

This sweet, simple snack provides calcium, fiber and folate.


    1       cup all-purpose flour

    1       cup whole-wheat flour

    11/2  teaspoons baking powder

    1/2    teaspoon baking soda

    1       teaspoon ground cinnamon

    1/4    teaspoon ground nutmeg

    1/4    teaspoon coarse (kosher) salt

    3       large, ripe bananas, peeled

             and mashed (about 2 cups)

    1       cup dried currants

    1       cup packed light brown sugar

    2/3    cup buttermilk

    1/3    cup canola oil

    1       teaspoon pure vanilla extract

Serves 10

Prep time: 15 minutes

Cook time: 1 hour

Preheat oven to 350° F. Coat a 9-inch-by-5-inch loaf pan with cooking spray. Whisk together first seven ingredients (all-purpose flour through salt) in a medium bowl; set aside.

Combine remaining ingredients in a large bowl. Stir in flour mixture and mix well. Pour into prepared pan.

Bake for 30 minutes; then fold a piece of aluminum foil in half and place loosely over bread to form a tent. Bake 30 minutes more, or until cooked through. Cool for 10 minutes in pan; remove from pan and place on a wire rack to cool completely.

Nutritional information per serving (1 slice): 325 calories, 22% fat (8 g), 72% carbohydrate, 6% protein, 3.5 g fiber, 2 mg iron, 102 mg calcium, 96 mcg folate.