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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 loaf 717g Recipe makes 1 loaf) |
||
| Calories 1918 | ||
| Calories from Fat 512 | (26%) | |
| Amount Per Serving | %DV | |
| Total Fat 57.0g | 87% | |
| Saturated Fat 4.3g | 21% | |
| Monounsaturated Fat 32.3g | ||
| Polyunsaturated Fat 17.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 1488mg | 62% | |
| Potassium 854mg | 24% | |
| Total Carbohydrate 330.1g | 110% | |
| Dietary Fiber 9.6g | 38% | |
| Sugars 169.2g | ||
| Protein 28.3g | 56% | |
Reduced-Calorie Banana Bread
By: Barb Gertz
Jun 21, 2005
This banana bread is good & moist, lower in calories and fat. The recipe comes from Ladies Home Journal with rave reviews. Good with nutmeg, added with the cinnamon. I made this using Splenda for Baking,1/3 cup, was plenty sweet.
1 loaf
Ingredients
- 1 1/2 cups flour
- 1 1/4 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 2 egg whites, slightly beaten
- 1 cup banana, ripe, mashed
- 3/4 cup sugar or Splenda sugar substitute
- 1/4 cup canola oil
- nonstick cooking spray
Directions
1
In a medium mixing bowl stir together flour, baking powder,baking soda, cinnamon, and salt,set aside.2
In a large mixing bowl stir together egg whites, banana, sugar, and oil; Stir flour mixture into banana mixture until JUST moistened.3
Spray a 8x4x2-inch loaf pan with nonstick cooking spray; Spread batter in prepared pan.4
Bake in a 350 degree oven 45 to 50 minutes or until toothpick inserted near middle comes out clean.5
Cool bread in the pan for 10 minutes; remove from pan and cool throughly on a wire rack; for eaiser slicing, wrap the bread in plastic wrap and store overnight.6
Make ahead directions; cool completely, wrap in release foil, then seal in a plastic bag, freeze for up to 3 months.
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- Course > Breads > Quick Breads
- Main Ingredient > Fruit > Tropical > Bananas
- Preparation > Time to Make > < 4 hours
- Preparation > Equipment > Oven
- Preparation > Presentation > Served Cold
- Occasion > Brunch
- Occasion > Taste/Mood > Comfort Food
- Occasion > Taste/Mood > Sweet
- Occasion > To Go... > Brown Bag
- Dietary > Diabetic
- Dietary > Kid Pleaser
- Dietary > Vegetarian
- Dietary > Lighter Fare
- Dietary > Low in... > Low Cholesterol
- Dietary > Low in... > Low Sat. Fat
Featured Reviews for This Recipe
From: coffee crazy
On Mar 3, 2009
Used the 3/4 cup of splenda and it almost glued my teeth together, I also subsituted the oil with the apple sauce. I should have taken Barb's advise and just use 1/4 cup of splenda. Will try the next time. I liked the texture of it, didnt have no cinnamon and will certainly try that next time too.
From: cupcake1028
On Nov 18, 2007
very good! substituted oil for strong, brewed coffee, used whole wheat flour, and reduced sugar to 1/3 cup - turned out great! added a chocolate-coffee glaze on top for a little extra sweetness!
From: Chef #1138592
On Jan 21, 2009
I LOVE banana bread, but it's not very Weight Watchers friendly, which the diet of choice for my husband and I. This recipe was a great base, but I used whole wheat flour, used only 2 Tbls. of oil and instead upped the banana to 1 1/2 cups, I used Splenda (the full 3/4 cup) and I also added 2 tsp of vanilla. I knocked this recipe down to 100 cal. per serving, upped the fiber and for those familiar with WW made it a two point snack! It tasted great!!!
From: Preacherwife
On Dec 21, 2007
I made this recipe into muffins today and they are GREAT!! I am trying to eat low Cal and these are great for that. I used whole wheat flour, applesauce instead of oil, Splenda (a little more than 1/3 cup), and added some nutmeg and vanilla. They came out nice and moist. My Kids loved them too! They figured out to be about 85 Calories per muffin!! Great for breakfast or a snack!! Thanks for the great Recipe!!
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