|2 cups||all-purpose flour|
|3/4 teaspoon||baking soda|
|1/2 cup||granulated sugar|
|1/2 cup||packed brown sugar|
|1/4 cup||butter, softened|
|1 1/2 cups||mashed ripe banana (about 3 bananas)|
|1/3 cup||reduced-fat sour cream|
|1/2 teaspoon||ground cardamom|
|1/3 cup||finely chopped pistachios|
Preheat oven to 350°.
Lightly spoon flour into dry measuring cups, and level with a knife. Combine the flour, baking soda, and salt, stirring with a whisk.
Place sugars and butter in a large bowl, and beat with a mixer at medium speed until well blended (about 1 minute). Add the eggs, 1 at a time, beating well after each addition. Add banana, sour cream, and cardamom; beat until blended. Add flour mixture; beat at low speed just until moist. Stir in pistachios. Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool bread completely on wire rack.
Yield: 1 loaf, 16 servings (serving size: 1 slice)
CALORIES 185 (27% from fat); FAT 5.5g (sat 2.6g,mono 1.7g,poly 0.6g); IRON 1.2mg; CHOLESTEROL 37mg; CALCIUM 25mg; CARBOHYDRATE 31.3g; SODIUM 175mg; PROTEIN 3.4g; FIBER 1.3g