Whole-Wheat Banana Bread
This Recipe Makeover is a delicious, lighter variation of the traditional banana bread.
Per serving: 229 calories and 3g fat.
Saves: 119 calories and 13g fat!
About this Recipe Makeover
Although nuts can be a healthy food, to further reduce the fat content of this made-over recipe, the buttermilk is substituted for the butter, and the nuts are eliminated. Replacing refined flours with oats and whole-wheat flour adds fiber and other healthy nutrients.
Ingredients Show Makeover Show Traditional
- 1/2 banana, chopped (for topping)
- 1/2 cup rolled oats (not quick-cooking or instant) (for topping)
- 1/4 cup light brown sugar (for topping)
- 1 cup whole-wheat flour
- 1 cup all-purpose flour
- 1/2 cup light brown sugar (for loaf)
- 2 tsp baking powder
- 1/4 tsp salt
- 2 ripe medium banana
- 2 eggs, lightly beaten
- 1 cup low-fat buttermilk
- 1 Tbsp canola oil
- 2 cup sifted flour
- 1 tsp baking soda
- 1 1/4 tsp baking powder
- 1/2 tsp salt
- 3 bananas, mashed
- 1/2 cup butter or margarine
- 1 cup sugar
- 2 large eggs
- 3/4 cup finely chopped nuts
Directions:
Preheat oven to 375°F. Spray a 9" x 5" x 2-1/2" loaf pan with cooking spray.
TOPPING: Combine banana, rolled oats and 1/4 cup sugar. Set aside.
BREAD: In large bowl, whisk together whole-wheat flour and all-purpose flour, 1/2 cup sugar, baking powder, and salt to combine.
In another small bowl, mash bananas. Mix in eggs, buttermilk and oil.
Stir wet ingredients into dry ones, mixing just until combined. Pour batter into prepared pan. Sprinkle topping evenly over batter.
Bake in preheated oven until knife inserted into center of bread comes out clean, about 45 to 50 minutes. Do not worry if some bits of topping get very dark.
Let loaf rest in pan 10 minutes. Turn out onto baking rack and cool completely.
Tips:
Serve bread, or wrap in foil and use later. This bread keeps 4 to 5 days, and freezes well.