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Low-Fat Boston Banana Brown Bread
2 cups. whole wheat flour
1 cup whole grain cornmeal
1 tsp. baking soda
1/4 tsp. ground nutmeg
1 1/2 cups. mashed very ripe banana, about 3 large
1 cup nonfat buttermilk
1/2 cup molasses
3/4 cup chopped dried dates
Combine the flour, cornmeal, baking soda, and nutmeg, and stir to
mix well. Add the banana, buttermilk, and molasses, and stir just
until the dry ingredients are moistened. Fold in the dates.
Coat 4 one-pound cans with nonstick cooking spray. Divide the batter
among the cans, and bake at 300 degrees for about 40 minutes, or
just until a wooden toothpick inserted in the center of a loaf
comes out clean. Remove the bread from oven and let sit for 10
minutes. Invert the loaves onto a wire rack, turn right side up,
and cool before slicing and serving. Makes 32 slices.
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Brown Bread