Nutritional Info
- Servings Per Recipe: 18
- Amount Per Serving
- Calories: 119.9
- Total Fat: 3.6 g
- Cholesterol: 0.0 mg
- Sodium: 226.7 mg
- Total Carbs: 20.7 g
- Dietary Fiber: 2.7 g
- Protein: 2.6 g
View full nutritional breakdown of Healthy Banana Bread calories by ingredient
Healthy Banana Bread
Submitted by: SISPRATTIntroduction
A healthy alternative to traditional banana bread, substituting Xagave nectar for sugar, and whole wheat flour for half of the flour. A healthy alternative to traditional banana bread, substituting Xagave nectar for sugar, and whole wheat flour for half of the flour.Number of Servings: 18
Ingredients
-
1 ½ to 1 ¾ cup mashed bananas (4-5 bananas)
1 egg
1/3 cup xagave nectar (or 1 cup sugar)
1 cup all purpose flour
1 cup whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
¾ cup, chopped walnuts (optional)
Directions
Makes: 34-36 mini muffins
Serving size: 2 mini muffins
Preheat oven to 350F
1. Mash the bananas and whisk in the egg and xgave nectar.
2. In a separate bowl, mix flours, baking powder, baking soda, salt, cinnamon and nutmeg, lightly with a fork to blend)
3. Lightly stir flour mixture into the banana, egg and xagave mixture, just until moistened and mixed through.
4. Let sit 5 minute, then spoon approx. 1 tablespoon of batter into mini muffin tins.
5. Bake at 350F (180C) for 14-18 minutes. You can test the bread by sticking a toothpick into a muffin and if it comes out clean it is finished.
Let cool 5 minutes before serving.
Number of Servings: 18
Recipe submitted by SparkPeople user SISPRATT.
Serving size: 2 mini muffins
Preheat oven to 350F
1. Mash the bananas and whisk in the egg and xgave nectar.
2. In a separate bowl, mix flours, baking powder, baking soda, salt, cinnamon and nutmeg, lightly with a fork to blend)
3. Lightly stir flour mixture into the banana, egg and xagave mixture, just until moistened and mixed through.
4. Let sit 5 minute, then spoon approx. 1 tablespoon of batter into mini muffin tins.
5. Bake at 350F (180C) for 14-18 minutes. You can test the bread by sticking a toothpick into a muffin and if it comes out clean it is finished.
Let cool 5 minutes before serving.
Number of Servings: 18
Recipe submitted by SparkPeople user SISPRATT.
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