Hands-on - 15 min. Oven - 45 min.
Who doesn’t love banana bread? Every household needs a banana bread recipe for those bananas that get too ripe before the family can get around to eating them all. And the recipe needs to be without all the fat and sugar, yet so moist and sweet that each slice can be eaten as is! Ask no more, it’s all right here.
|firmly packed brown sugar||1/2 cup|
|vanilla extract||2 T|
|bananas (about 5)||3 cups|
|canola oil||2 T|
|whole-wheat pastry ﬂour*||3 cups|
|baking soda||2 tsp|
|coarsely chopped walnuts (optional)||2/3 cup|
|ground flax seed (optional)||1/2 cup|
- Preheat oven at 350°.
- Coat 2 loaf pans with cooking spray.
- Mix together brown sugar, egg whites and vanilla extract in a large mixing bowl.
- Mash bananas (I use a food processor). Stir into mixture.
- Add canola oil to mixture and stir.
- Place whole-wheat pastry flour, baking soda and salt in a sifter and sift over mixture (or place in a separate bowl and use a fork to equally distribute the salt and soda). Stir together thoroughly with the wet ingredients.
- Stir walnuts and flax seed into batter.
- Divide batter evenly between the pans (loaves will not be high).
- Bake 45 minutes, or until a toothpick inserted in center comes out clean.
|For 1 slice, including ground flax seed (1/12 of loaf)|
|Calories from Fat||27%|
|Saturated Fat||0 g|
|Total Carbohydrate||23 g|