|Mashed ripe bananas||1 cup|
|Low-fat buttermilk||1/3 cup|
|Packed brown sugar||½ cup|
|All-purpose flour, sifted||2 cups|
|Baking powder||1 teaspoon|
|Baking soda||½ teaspoon|
|Chopped pecans||½ cup|
- Preheat oven to 350ºF. Lightly oil two 9 x 5 inch loaf pans.
- Stir together mashed bananas and buttermilk; set aside.
- Cream brown sugar and margarine together until light. Beat in egg. Add banana mixture; beat well.
- Sift together flour, baking powder, baking soda, and salt; add all at once to liquid ingredients. Stir until well blended.
- Stir in nuts and turn into prepared pan.
- Bake for 50-55 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes in pan.
- Remove from pan and complete cooling on a wire rack before slicing.
|Serving Size||½ in slice|
|Saturated Fat||1 g|
Many medical groups felt that early exposure to certain foods like peanuts increased a child's risk of developing food allergies. However, newer research including this trial suggest that early exposure may actually decrease the risk of developing food allergies.
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