** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1.
Spray a 9-by-5-inch loaf pan with vegetable cooking spray.
Line the
bottom of the pan with wax paper and spray lightly again.
Puree the bananas
with the lemon juice.
Sift together the flour, baking powder, soda, salt,
nutmeg and cloves.
2.
With an electric mixer beat together the egg, egg whites, sugar, oil and
buttermilk on medium speed.
Beat in the banana.
Slowly add the flour
mixture, beating just until blended.
3.
Transfer the batter to the prepared pan and bake in preheated 350 degree
oven 1 hour.
Test for doneness.
Let cool in the pan 5 minutes before
unmolding.
Cool on a rack before cutting.
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Dietary Notes:
This recipe is a good source of Vitamin C with 17% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Lemon, Egg, Milk, Banana, Butter, Gluten, Sulfites, Natural Sweeteners, Fructose Malabsorption allergies.
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