Blueberry Banana Nut Bread

Rating:

(16 ratings made)

Heart-Friendly Recipe (Click for more information)

Heart-friendly Recipe	X
This recipe contains: Fat: No more than 15g Saturated Fat: No more than 5g Cholesterol: No more than 150 mg Sodium: No more than 250 mg Carbohydrates: No more than 80g Total Sugars: No more than 25g total sugars; limit to 35g in desserts

Low-Sodium Recipe (Click for more information)

Low-Sodium Recipe	X
This recipe contains: Sodium: No more than 200 mg

Diabetes-Friendly Recipe (Click for more information)

Diabetes-friendly Recipe	X
This recipe contains: Fat: No more than 15g Saturated Fat: No more than 5g Cholesterol: No more than 300 mg Sodium: No more than 1000 mg Carbohydrates: No more than 50g Total Sugars: No more than 25g total sugars; limit to 35g in desserts

Low-Carb Recipe (Click for more information)

Low-Carb Recipe	X
This recipe contains: Carbohydrates: No more than 45g Total Sugars: No more than 25g total sugars; limit to 35g in desserts

Dairy-Free Recipe (Click for more information)

Dairy-Free Recipe	X
This recipe contains no milk or milk products, no casein or whey.

Serves: 20 person(s)

Preparation Time: 10 mins
Cooking Time: 50 mins

Yield: 20 x 1 oz serving

Easy banana bread to use up over-ripe bananas.

Ingredients:

2 cup Heart Smart Bisquick®

3/4 cup dry old-fashioned oats

2/3 cup Splenda®

2 medium very ripe bananas, mashed

1/4 cup unsweetened vanilla almond milk

1/2 cup Egg Beaters®

1 cup fresh or frozen blueberries, thawed and drained

1/4 cup chopped walnuts

Directions:

Heat oven to 350ºF. Spray loaf pan with cooking spray.

Stir Bisquick, oats, Splenda, bananas, almond milk and egg beaters until moistened. Beat vigorously for 1/2 to 1 minute. Gently fold in blueberries and nuts. Pour into prepared pan.

Bake in preheated oven 45 to 55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes. Loosen from sides of pan and rack to cool top side up for 2 hours before slicing.

Wrap tightly and store at room temperature for 4 days or in refrigerator for 10 days.

Author:

Janet Sue Reck, CalorieKing.com member

RECIPE OPTIONS

Convert to Metric

Add this recipe to My Recipe Book

NUTRITIONAL INFO

Calories
(Per Serving)
92 cals
Kilojoules
384 kJ
Fat
3.1 g
Carbohydrates
15.2 g
Protein
2.3 g
Cholesterol
0.0 mg
Sodium
161 mg
Saturated Fat
0.6 g
Fiber
0.9 g
Calcium
17.0 mg
Total Sugars
2.7 g
Note: A dash indicates no data is available.