BANANA CORN BREAD
Source: The Vegetarian Gourmet's Easy Low-Fat Favorites by Bobbie Hinman

This wonderful dense bread combines bananas and cornmeal for an unusual twist. It’s at its best when served warm, right out of the pan, and it makes a nice light meal when served alongside a large salad.

1 cup yellow cornmeal
1/2 cup all-purpose flour
1/2 cup whole wheat flour
1 tablespoon baking powder
1/2 teaspoon ground allspice
1/2 teaspoon ground cinnamon
2 egg whites
2 tablespoons vegetable oil
1/3 cup skim milk
3 tablespoons honey
1/2 teaspoon vanilla extract
1 teaspoon coconut extract
1 cup mashed, very ripe bananas (2 medium bananas)
2 teaspoons shredded coconut, unsweetened (optional)

Preheat oven to 375F. Lightly oil an 8-inch square baking pan or spray with a nonstick cooking spray.

In a large bowl, combine cornmeal, both types of flour, baking powder, allspice, and cinnamon. Mix well.

In another bowl, combine egg whites, oil, milk, honey, and extracts. Beat with a fork or wire whisk until blended. Add bananas, beating until mixture is well blended.

Add banana mixture to dry ingredients, mixing just until all ingredients are moistened. Spoon into prepared pan. Sprinkle with coconut, if desired.

Bake 20 to 25 minutes, until a toothpick inserted in the center of the bread comes out clean. Cool in pan on a wire rack. Cut into squares to serve.

Serve-again hint: A square of this bread, spread with peanut butter or your favorite jam, makes a quick, nutritious breakfast on the run.

Makes 12 servings
Each tablespoon provides:
142 Calories, 3g Protein, 3 g Total fat (0 g Sat. fat), 26 g Carbohydrate, 136 mg Sodium, 0 mg Cholesterol