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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (107g) Recipe makes 8 servings |
||
| Calories 211 | ||
| Calories from Fat 30 | (14%) | |
| Amount Per Serving | %DV | |
| Total Fat 3.4g | 5% | |
| Saturated Fat 0.6g | 3% | |
| Monounsaturated Fat 1.4g | ||
| Polyunsaturated Fat 1.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 251mg | 10% | |
| Potassium 284mg | 8% | |
| Total Carbohydrate 43.3g | 14% | |
| Dietary Fiber 3.2g | 12% | |
| Sugars 19.8g | ||
| Protein 4.3g | 8% | |
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Ingredients
- 3/4 cup whole wheat flour
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 cup sugar
- 2 tablespoons margarine, melted
- 4 medium bananas, mashed
- 2 egg whites, slightly beaten
- cooking spray
Directions
1
Prepare (3) small loaf pans or (1) large loaf pan with the cooking spray.2
Combine first 4 ingredients in a large bowl.3
Combine sugar and next three ingredients in another bowl; add to flour mixture until dry ingredients are moistened.4
Pour batter into prepared pans.5
Bake at 350 for 30-50 minutes or until a tooth pick inserted in center comes out clean.6
Cool in pan for 10 minutes, remove and cool completely on wire rack.7
ENJOY.
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Browse similar recipes by category
- Course > Breads > Quick Breads
- Preparation > Time to Make > < 60 mins
- Preparation > Simple
- Dietary > Lighter Fare > Healthy
- Dietary > Low in... > Low Cholesterol
- Dietary > Low in... > Low Sat. Fat
Featured Reviews for This Recipe
From: Zoe Girl :)
On Apr 27, 2009
This was great, really moist and yummy! Will definetly be making again. I used 2 whole eggs, since I didn't want to be stuck with 2 yolks and didn't want to waste them and it was still great. Mmm kids loved it too!
From: Chef #672198
On Feb 19, 2009
What a healthy alternative to the usual banana bread! This will now be "my" bread! I couldn't resist and added 1/2 tsp cinnamon, 1/4 tsp nutmeg and 1 tsp vanilla to the batter. Mine baked for 40 minutes- delicious thank you!
From: mintea
On Nov 29, 2004
Very good, if a bit sweet. Does not taste lowfat at all. I added a tablespoon of vanilla, a half tablespoon of cinnamon and a little bit of nutmeg and it came out fabulous! I also used a bit more whole wheat flour than white.
From: jellie
On Feb 11, 2003
This is an amazing adaptation to regular full-fat banana bread. I used oil instead of margarine, and sprinkled brown sugar on the top before baking in an 8 x 4 loaf pan. I couldn't keep my boyfriend out of it!
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