Recipe(tried): High fiber, low fat banana bread

Brown Sugar Banana Bread (from Shape Cooks)
Makes one loaf (16 slices)

Even with no eggs and 100% fibre rich whole grain flour, this bread has an exceptionally tender texture and an unbeatable banana flavor, without being too sweet. For best results, store overnight before serving. The flavors develop and the loaf gains a moister crust. Toasting the pecans brings out their flavor, so you only need to use half as much.

Nonstick cooking spray
1/4 cup plus 2 tbsp. chopped pecans
2 cups whole wheat pastry flour
2 tsp. baking powder
3/4 tsp. baking soda
1/4 tsp. ground nutmeg
1/2 cup plus 2 tbsp. light brown sugar
2 cups mashed very ripe banana (about four large)
1 tsp. vanilla extract

Preheat oven to 350 F. Lightly coat an 8 x 4 inch loaf pan with cooking spray.

Lay pecans in single layer on a baking sheet and bake for about 6 min. or untill lightly browned with a toasted, nutty smell. Watch carefully during last few mins. to prevent burning. Set aside to cool to room temp. Reduce oven heat to 325 F.

In large bowl, combine flour, baking powder, baking soda and nutmeg; stir well. Add brown sugar and mix well, using the back of a spoon to press out any lumps. Add banana and vanilla extract, and stir just until the dry ingreds. are moistened. Fold in pecans.

Spread mixture evenly in the prepared loaf pan. Bake at 325 F for 55 min. or just unitl wooden toothpick inserted in center comes out clean.

Let pan sit on a wire rack for 15 min. Invert bread, turn right side up, and cool to room temp. Wrap in plastic or foil and store for 8 hours or overnight before slicing and serving. Leftovers will stay fresh longer if refrigerated.

Per slice: 128 cals., 14% fat (2 grams), 78% carb., 8% protein.