Try this flavorful quick bread with a side of low-fat Greek yogurt to get the carbs and protein you need to fuel exercise and recovery.
Ingredients
Vegetable-oil cooking spray 2 cups all-purpose flour 3/4 cup sugar 2 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 4 large ripe or overripe bananas, mashed 1/4 cup skim milk 1 large egg 1 tsp pure vanilla extract 1 cup fresh or frozen raspberries
Preparation
Heat oven to 350°F. Coat an 8-inch loaf pan with cooking spray.
In a bowl, combine flour, sugar, baking powder, baking soda, and salt; whisk to blend. Make a well in center; set aside. In a bowl, combine bananas, milk, egg, and vanilla; fold in raspberries.
Pour batter into center of dry ingredients; fold together until combined. Do not overmix. Pour batter into pan; bake 1 hour or until a toothpick inserted in the center comes out clean.
Cool in pan on a wire rack for 10 minutes. Remove from pan; cool completely. Slice before wrapping individually.
Nutrition facts
Per serving: Calories 254; fat 1g; saturated fat 0.3g; carbohydrate 57g; fiber 7g; protein 4.3g
Serves 8
