1 1/2 c Flour
1/2 c Sugar
2 ts Baking powder
1/2 ts Baking soda
1/4 ts Salt
1 Egg
2 Bananas; or 3 mashed–1.5cup
1 1/2 c 100% Bran cereal
1/4 c Water
2 tb Oil
1 ts Vanilla
Heat oven to 350 degrees. Coat a 9x5x3″ pan with no-stick cooking
spray. Mix flour, sugar, baking powder, baking soda & salt in large
bowl. In a separate medium size bowl, beat egg, then stir in bananas,
cereal, water, oil & vanilla. Add this mixture to the flour mixture,
stir until just moistened (batter will be lumpy). Pour into pan &
bake 55-65 minutes or until toothpick comes out clean. Cool 10
minutes, then remove from pan & cool completely on a rack. (For
easier slicing, wrap & store overnight). Formatted to MC by Janestarr
JaneStarr’s notes: I assumed 12 servings for MC nutritional analysis.
I used 1 large egg and 2 medium bananas in an 8″ loaf pan for 55
mins. Would’ve been better with 3 bananas or baked for 5 mins less.
Per MasterCook Using 1 large egg: 157 cals, 3.3 g fat (18%CFF), 3.2 g
fiber =3 Weight Watcher Points
This recipe was originally submitted to the lowfat list by Karen.
JaneStarr’s experiments: To make Muffin Tops in specialty pan: 4/21/99
experiment: At 350 degrees:
Used: 3 med / large bananas. Made: 24 mini-muffin tops (1 generous
mini-scoop each to fill tins) plus 3 giant Muffin toppers (2 large
scoops each to fill)
baked minis for 15 mins (came out a bit pale-colored & a bit dry —
next time up temp to 375 and bake for 10 mins) baked giants for 19
mins(came out nicely browned and moist)
I used non-stick spray on the minis since pan is not non-stick. Next
time I will also spray cups of non-stick Giant muffin-topper tin.
mini-muffin tops came out to 1 point per muffin top. (A “normal”
serving would be 3 muffin tops which is the equiv. of 1 small regular
muffin.)
Large Muffin tops= 2 regular full-size muffins = 6 points
Yields
12 servings