Banana-Currant Bread

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

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INGREDIENT LIST 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.

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