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Healthified Banana Nut Bread

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44% less fat • 50% more fiber • 26% fewer calories than the original recipe. Peel away less healthy ingredients and make smart subs like egg whites for whole egg.

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(53 Ratings)

53 Ratings

5 spoons 49%

4 spoons 19%

3 spoons 19%

2 spoons

1 spoons

Member Reviews (13)

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PREP TIME
20 Min
TOTAL TIME
2 Hr 25 Min
SERVINGS
16

1 1/2: cups Gold Medal® whole wheat flour

1: teaspoon baking powder

1/2: teaspoon baking soda

1/2: teaspoon salt

1/2: teaspoon ground cinnamon

3/4: cup sugar

1/4: cup canola oil

2: egg whites

1: cup mashed ripe bananas (2 large)

1/4: cup fat-free (skim) milk

1: teaspoon vanilla

1/4: cup chopped walnuts or pecans, toasted*

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1 Heat oven to 350°F. Grease bottom only of 8x4-inch or 9x5-inch loaf pan with shortening, or spray with cooking spray. In medium bowl, mix flour, baking powder, baking soda, salt and cinnamon.
2 In large bowl, beat sugar, oil, egg whites, bananas, milk and vanilla with spoon until well blended. Stir in flour mixture until well blended. Stir in walnuts. Spoon into pan.
3 Bake 8-inch loaf 55 to 62 minutes, 9-inch loaf 45 to 52 minutes, or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pan to cooling rack. Cool completely, about 1 hour, before slicing.

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Expert Tips

We've replaced ingredients with great-tasting alternatives to create better-for-you recipes that are just as yummy as the originals.

Bananas are at their sweetest when very ripe, flecked with brown and very soft. Extra unpeeled bananas can be bagged and frozen up to a month. Just thaw, cut off the end of the peel and squeeze the banana into your mixing bowl.

You can substitute about 1/2 cup dried currants or dried cranberries for the walnuts.

*To toast walnuts, heat oven to 350°F. Spread walnuts in shallow pan. Bake uncovered 6 to 10 minutes, stirring occasionally, until light brown.

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Nutrition Information:

1 Serving (1 Slice)

Calories 140

(Calories from Fat 45),

Total Fat 5g

(Saturated Fat 0g,
Trans Fat 0g),

Cholesterol 0mg;
Sodium 150mg;
Total Carbohydrate 21g

(Dietary Fiber 2g,
Sugars 11g),

Protein 2g;

Percent Daily Value*:

Vitamin A 0.00%;
Vitamin C 0.00%;
Calcium 2.00%;
Iron 4.00%;

Exchanges:

1/2 Starch;
0 Fruit;
1 Other Carbohydrate;
0 Skim Milk;
0 Low-Fat Milk;
0 Milk;
0 Vegetable;
0 Very Lean Meat;
0 Lean Meat;
0 High-Fat Meat;
1 Fat;

Carbohydrate Choices:

1 1/2;

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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1 - 3 of 13 Reviews View All

Posted 6/8/2011 9:31:13 PM REPORT ABUSE TillieL said:

Rating:

We did not care for this banana bread. It was not bad, but it did not taste good. It was kind of a chore to eat it.

This reply was: Helpful Inspiring

Posted 3/16/2011 11:31:04 AM REPORT ABUSE hacs2011 said:

Rating:

Our 6th grade home and careers class made this recipe and we did not care for it. Our suggestion would be to add some white flour in place of some of the whole wheat flour.

This reply was: Helpful Inspiring

Posted 10/12/2010 2:49:03 PM REPORT ABUSE rally said:

Rating:

Just made muffins using this recipe and they were yummy. It made 12 muffins and took about 18 minutes at 350. I am so excited to be able to eat a healthy sweet treat!

This reply was: Helpful Inspiring