Very Low Fat Pineapple Banana Bread

Or oooops! I forgot to put oil in my bread. I was intending to make Pineapple Banana Cake from the book Have Your Cake and Eat It, Too by Susan G. Purdy but ended up changing a lot of things in the recipe. And then I forgot to add 1/4 cup of oil into the batter.

Although I didn't get a cake, I got a very nice - moist - not too sweet - and hearty bread. The fact that it's very very low in fat (from 1 egg) and has no sugar added (sweetness from pineapple and its juice and agave nectar) makes it the yummiest and healthiest cake I have ever baked. I'm going to keep this recipe and make it many many more times.



Ingredients

• 1 1/2 cups wholewheat flour


• 1/4 cup ground flax seed


• 1/2 teaspoon baking soda


• 1/2 teaspoon salt


• 1/2 teaspoon cinnamon


• 1/4 teaspoon nutmeg


• 1 egg and 2 egg whites


• 1 teaspoon vanilla extract


• 1/3 cup agave nectar


• 1 8 ounce can of crushed pineapple in its own juice


• 1 large banana - mashed

Directions

1. Preheat the oven to 350 degrees. Line the bottom of a loaf pan with parchment paper.


2. Whisk flour, flax seed, baking soda, salt, cinnamon and nutmeg together.


3. In a separate bowl, whisk an egg and two egg whites, vanilla extract, agave nectar until well blended.


4. Pour the dry ingredients over the wet ingredients and gently mix. Fold in pineapple and banana.


5. Pour the batter into the prepared pan and bake for 50 minutes.


6. Let cool in the pan. Run a knife around the bread and pop out.