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Recipe

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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( 56 Ratings)

56 Ratings

5 Stars 50%

4 Stars 20%

3 Stars 18%

2 Stars

1 Stars

Member Reviews ( 14 )

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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.

Got questions? Our experts have the answers. Ask Betty now.

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*:

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 14 Reviews View All

Posted 9/24/2012 2:41:16 PM REPORT ABUSE MIBD said:

Rating:

This is a great recipe. My picky husband absolutely loves it and so does my 4 year-old daughter. I especially love it because now I have a use for the ripe bananas we would otherwise never eat. This recipe has become such a hit in our house, that my daughter and I have made every Sunday our banana bread baking day. The only thing we have done different to this recipe is make muffins instead of a loaf (recipe yields exactly 12 muffins filled 3/4 of the way to the top) and we have substituted the walnuts with chocolate chips for an absolutely delicios banana muffin!

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