Banana, cranberries, and orange zest give this bread a lively flavor that will get your day off to just the right start.

　　

Ingredients

Serves 16; 1 slice per serving

　　Cooking spray

　　3/4 cup fat-free milk

　　1/2 cup uncooked quick-cooking oatmeal and 1 tablespoon uncooked quick-cooking oatmeal, divided use

　　1/2 cup firmly packed light brown sugar

　　1 medium banana, mashed

　　1/2 cup dried fruit, such as cranberries, raisins, or mixed bits

　　1/4 cup egg substitute or 1 large egg

　　2 tablespoons canola or corn oil

　　1 1/2 to 2 teaspoons grated orange zest or 1/2 teaspoon dried orange peel

　　1 1/2 cups all-purpose flour

　　1/2 cup uncooked oat bran

　　2 teaspoons baking powder

　　1 to 1 1/2 teaspoons ground cinnamon

　　1/4 teaspoon baking soda

　　

Step 1

Preheat the oven to 350°F. Lightly spray an 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan with cooking spray. Set aside.

　　

Step 2

In a medium bowl, stir together the milk, 1/2 cup oatmeal, the brown sugar, banana, dried fruit, egg substitute, oil, and orange zest.

　　

Step 3

In another medium bowl, stir together the flour, oat bran, baking powder, cinnamon, and baking soda. Add to the milk mixture, stirring just until the batter is moistened but no flour is visible. Don’t overmix; the batter should be slightly lumpy. Spoon into the pan, gently smoothing the top. Sprinkle with the remaining 1 tablespoon oatmeal.

　　

Step 4

Bake for 45 to 50 minutes, or until a wooden toothpick inserted in the center comes out clean. Turn out onto a cooling rack and let cool for at least 10 minutes before slicing.

　　

Nutrition information

Step 5

(Per serving)

　　

Step 6

Calories: 128

　　

Step 7

Total fat: 2.5g

　　

Step 8

Saturated: 0.0g

　　

Step 9

Trans: 0.0g

　　

Step 10

Polyunsaturated: 0.5g

　　

Step 11

Monounsaturated: 1.0g

　　

Step 12

Cholesterol: 0mg

　　

Step 13

Sodium: 85mg

　　

Step 14

Carbohydrates: 25g

　　

Step 15

Fiber: 2g

　　

Step 16

Sugars: 11g

　　

Step 17

Protein: 3g

　　

Step 18

Calcium: 61mg

　　

Step 19

Potassium: 120mg

　　

Dietary Exchanges

Step 20

1 1/2 starch

　　

Step 21

1/2 fat

　　American Heart Association Low-Salt Cookbook, 4th Edition