Nutrition Facts
Servings Per Recipe: 20
Serving Size: 1 serving
Amount Per Serving
Calories 101.7
Total Fat 2.9 g
Saturated Fat 0.3 g
Polyunsaturated Fat 0.9 g
Monounsaturated Fat 1.4 g
Cholesterol 0.4 mg
Sodium 125.2 mg
Potassium 143.5 mg
Total Carbohydrate 13.3 g
Dietary Fiber 1.6 g
Sugars 0.5 g
Protein 6.9 g
Vitamin A 0.7 %
Vitamin B-12 0.6 %
Vitamin B-6 2.6 %
Vitamin C 1.3 %
Vitamin D 0.0 %
Vitamin E 2.6 %
Calcium 2.4 %
Copper 4.4 %
Folate 2.6 %
Iron 5.1 %
Magnesium 1.6 %
Manganese 4.2 %
Niacin 0.6 %
Pantothenic Acid 2.5 %
Phosphorus 5.4 %
Riboflavin 2.8 %
Selenium 3.8 %
Thiamin 1.5 %
Zinc 2.2 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Calories in Banana Bread or Muffins

View the full Banana Bread or Muffins Recipe & Instructions

Calories per Ingredient

Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.

Calories per serving of Banana Bread or Muffins

32 calories of Whole Wheat Flour, (0.08 cup)

19 calories of Canola Oil, (0.01 cup)

14 calories of Soy protein isolate, potassium type, (0.15 oz)

8 calories of Brown Sugar, (0.01 cup, packed)

7 calories of Banana, fresh, (0.05 extra large (9" or longer))

5 calories of Vital wheat gluten, (1.25 grams)

4 calories of Egg substitute, liquid (Egg Beaters), (0.03 cup)

3 calories of Buttermilk, lowfat, (0.03 cup)

2 calories of Vanilla Extract, (0.05 tbsp)

0 calories of Baking Soda, (0.08 tsp)

0 calories of Splenda, (2.25 tsp)


Nutrition & Calorie Comments  

I made this recipe but used 4 slightly-heaping scoops (as suggested by previous poster) of soy protein - the vanilla flavor and 3 1/2 bananas. Recipe came out very good but I think next time I would add a little more buttermilk and a little more vanilla extract.
WOW! These were sooo good! I used the Spelnda brown sugar blend and vanilla soy protein powder and I added about 1/3 cup chopped walnuts into the mix. They were a huge hit! Definitely will make over and over again, I made them as muffins and they were so moist, I'll make bread nex ttime
This turned out great. I added 4 scoops (a bit more than 1cup) of whey protein instead of soy and didnt add gluten. Also substituted soy yogurt for buttermilk and smart balance buttery spread for vegetable oil.