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1/4 Photos of Low-Fat, High-Fiber Yummy Banana Bread
I make this each and every time we have bananas that are over-ripe. I toast slices to have along with my coffee for breakfast. I also use toasted slices to make peanut butter sandwiches for the kids' lunches. Who says if it's good for you it can't taste good too? The original recipe, which I have adapted quite a bit, came from Nick Malgieri's book "How to Bake."
Units: US | Metric
Serving Size: 1 (97 g)
Servings Per Recipe: 8