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Whole Grain Healthy Banana Bread
SUBMITTED BY:
EILEENMA
"Don't let the healthy name fool you, this banana bread is moist and full of flavor. Whole grains, high fiber and low fat and sugar are just the added benefits. My family devours it! This can also be made in 4 mini loaf pans, just bake for 25 to 30 minutes at the same temperature."
RECIPE RATING:
Read Reviews
(33)
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PREP TIME
15 Min
COOK TIME
1 Hr
READY IN
1 Hr 15 Min
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
3/4 cup SPLENDA® Sugar Blend
3/4 cup flax seed meal
5 ripe bananas, mashed
1/4 cup skim milk
1/4 cup low-fat sour cream
2 teaspoons egg whites
2 cups whole wheat flour
1 teaspoon baking soda
1/2 teaspoon salt
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DIRECTIONS
Preheat the oven to 350 degrees F (175 degrees C). Grease and a 9x5 inch loaf pan.
In a medium bowl, mix together the sugar blend, flax meal, bananas, milk, sour cream and egg whites until well blended. Combine the flour, baking soda and salt; stir into the banana mixture until moistened. Spoon into prepared loaf pan.
Bake for 1 hour and 10 minutes in the preheated oven, or until a toothpick inserted into the crown of the loaf comes out clean.
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REVIEWS
Reviewed on Jul. 1, 2007 by angiehdavis
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angiehdavis
Jul. 1, 2007
i don't like rating a recipe that i have altered, but it was so fantastic i just have to comment. i think the recipe would be great on it's own, but b/c of what i did and did not have I: used brown sugar instead of splenda, used 3 bananas and 1 c applesauce, added 1 tsp. cinnamon and 1/2 tsp nutmeg, i cut back 1/4 c. flour and added 1 c oats, 1/2 c walnuts, sprinkled w/ oats. I made 4 mini loaves. it was a dark pan so I baked for 25 min. perfect. sooo yummy especially for such a healthy bread.
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17 users found this review helpful
i don't like rating a recipe that i have altered, but it was so fantastic i just have to...
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Reviewed on Nov. 23, 2005 by theBRIGGS
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theBRIGGS
Nov. 23, 2005
this was bad.
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15 users found this review helpful
this was bad.
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Reviewed on Oct. 1, 2007 by geminivirgo
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geminivirgo
Oct. 1, 2007
Wow! I really liked this! I used regular sugar, soy milk, the white of one egg, and half the salt, and it still turned out great. It's not a light bread, but very substantial. Nice to bite and wonderful flavor.
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7 users found this review helpful
Wow! I really liked this! I used regular sugar, soy milk, the white of one egg, and half the...
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Reviewed on Dec. 15, 2005 by EILEENMA
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EILEENMA
Dec. 15, 2005
I have played around with this recipe and now use golden flaxseed and whole wheat pastry flour which makes it even better.
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7 users found this review helpful
I have played around with this recipe and now use golden flaxseed and whole wheat pastry flour...
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Reviewed on Sep. 13, 2007 by
Chickadee
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Chickadee
Sep. 13, 2007
WOW! I am not renowned for my baking ability, yet these muffins turned out BEAUTIFULLY. I even made substitutions which I am rarely brave enough to do! I used brown sugar instead of splenda (because I don't like the fake supersweet aftertaste), nonfat vanilla yogurt instead of sour cream, and substituted 1/2 c. wheat bran for 1/2 c of the ww flour. I added 1 tsp cinnamon and 1/2 tsp nutmeg as recommended by another reviewer (thanks!) and added 1/2 c. each chopped pecans and chocolate chips. They turned out stunningly! They were quickly gobbled down. I made 18 medium-sized muffins and baked them in silicone pans, so had to keep them in 5-10 minutes longer than expected (about 30m). They came to 191 calories a piece with my changes, including 6.2 grams of fat (from the pecans, chocolate and flax mostly), 32.6 g carbs (including 17 g sugar and 5 g fibre), and 4.5 g protein per muffin... if you left out the choc chips, -35.5 calories; no pecans = -22.8 calories; splenda = -32.3 calories (per muffin). So you could get 'em down to about 100 calories each, but they wouldn't taste as good :)
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6 users found this review helpful
WOW! I am not renowned for my baking ability, yet these muffins turned out BEAUTIFULLY. I even...
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Reviewed on Jul. 3, 2007 by Juli
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Juli
Jul. 3, 2007
I made a lot of changes based on what I had available, and these turned out excellent--super moist & full of flavor. Here's what I did: --substituted 1/2c. maple syrup for splenda/sugar --substituted 1/2 c. peach keifer for sour cream & milk --substituted 1/2c. hemp seeds for flaxseed (for someone who doesn't like this the crunchy hemp I would rec. walnut pieces). --substitute 2/3 c. old fashioned oats for for 2/3 of the whole wheat flour --added 1tsp. cinnamon and 1tsp. vanilla --used 1 whole egg instead of eggwhites --baked in toaster over (to avoid heating my already hot house during a souther CA summer!) in muffin tins, 30 mins each tin (might take less time in regular oven) --yield: 16 muffins
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6 users found this review helpful
I made a lot of changes based on what I had available, and these turned out excellent--super...
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Reviewed on Jan. 14, 2008 by TWINGLETRACY
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TWINGLETRACY
Jan. 14, 2008
Delicious healthy banana bread. I followed others recomendations by using brown sugar instead of the splenda (I don't like using artificial sweetners), 5 bananas instead of 3, 1/2c of applesauce, 1 tsp. of cinnamon, 1/2tsp nutmeg and cut 1/4c of flour and added 1c. oats. I'm always looking for healthier versions of our family favorites and this is now one of them. Very tasty!!
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5 users found this review helpful
Delicious healthy banana bread. I followed others recomendations by using brown sugar instead...
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Reviewed on Jul. 16, 2006 by caroly1981
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caroly1981
Jul. 16, 2006
I had to make a couple of adjustments, first I didn't have flaxseed so I used more flour I also used stone ground whole wheat flour. I think it came out great because of the flour I used it had an interesting texture that my husband loves.
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5 users found this review helpful
I had to make a couple of adjustments, first I didn't have flaxseed so I used more flour I...
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Reviewed on Mar. 6, 2008 by Callie W.
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Callie W.
Mar. 6, 2008
I know that the changes I made make this more fattening but I had to share because this turned out so yummy. I used butter instead of sour cream and one whole egg. At least the flax and whole wheat organic flour I used makes me feel a bit better about cheating. Thanks for the recipe.
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3 users found this review helpful
I know that the changes I made make this more fattening but I had to share because this turned...
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Reviewed on Jan. 15, 2008 by dmlitblb
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dmlitblb
Jan. 15, 2008
I really liked this recipe, however I did alter it some because of what I had on hand and preference. I used dark brown sugar instead of splenda and vanilla yogurt instead of sour cream. Plus, I threw in a tablspoon or two or whole wheat germ. It turned out wonderfully. It will make a great quick breakfast on days when I'm short on time.
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3 users found this review helpful
I really liked this recipe, however I did alter it some because of what I had on hand and...
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