Whole Wheat Banana Nut BreadSubmitted by peden
Makes 12 servings
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"This is a moist banana bread recipe that I make fairly often with leftover, very ripe bananas. I usually freeze my old bananas until I have enough for a recipe or two. Just peel, break in half, and freeze in a plastic bag. To use, just thaw and add to mixing bowl. I have also used applesauce in place of the oil to make this low fat. It is not quite as moist, but the flavor is still just as good." Peggy modified by me
Original recipe yield: 1 - 9 x 5 inch loaf
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Ingredients
| 1/3 |
cup applesauce |
| 1/2 |
cup honey |
| 1 |
teaspoon vanilla |
| 2 |
egg whites |
| 1 |
cup bananas |
| 1 3/4 |
cups whole wheat flour |
| 1/2 |
teaspoon salt |
| 1 |
teaspoon baking soda |
| 1/4 |
cup water |
Directions
- Preheat oven to 325 degrees F (165 degrees C).
- In a large bowl, beat oil and honey together. Add eggs, and mix well. Stir in bananas and vanilla. Stir in flour and salt. Add baking soda to hot water, stir to mix, and then add to batter. Blend in chopped nuts. Spread batter into a greased 9x5 inch loaf pan.
- Bake for 55 to 60 minutes. Cool on wire rack for 1/2 hour before slicing.
Categories
Breads, Dessert
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Serving Size 63.1g |
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Amount Per Serving |
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Total Carbohydrates 29.2g 10%
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| Vitamin A 0% |
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Vitamin C 2% |
| Calcium 0% |
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Iron 5% |
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* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation.
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Legend
Calorie Breakdown (?)
Daily Values (?)
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Nutritional Analysis
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