Banana Bread, American Diabetes Association Recipe
- Number of Servings: 32
Ingredients
Actual Recipe:1/2 cup firmly packed brown sugar2 egg whites2 Tbsp vanilla extract3 cups bananas (about 5)2 Tbsp canola oil3 cups whole-wheat pastry flour*2 tsp baking soda1/2 tsp salt2/3 cup coarsely chopped walnuts (optional)1/2 cup ground flax seed (optional)Calculated with: Brown Sugar, 0.5 cup, packed (remove) Vanilla Extract, 2 tbsp (remove) Banana, fresh, 3 cup, mashed (remove) Egg, fresh, whole, raw, 1 extra large (remove) *Flour, white, 1.5 cup (remove) *Whole Wheat Flour, 0.5 cup (remove) Oatmeal (plain), 1 cup dry (remove) Baking Soda, 2 tsp (remove) Salt, 0.5 tsp (remove) Walnuts, 0.66 cup, chopped (remove) Flax USA Golden Flax Seed, 3 tbsp (remove)
Preheat oven to 350°F.
Coat 2 loaf pans with cooking spray.
Mix together brown sugar, egg whites and vanilla extract in a large mixing bowl.
Mash up bananas and mix into bowl.
Add canola oil to bowl and stir.
Mix flour, baking soda and salt into sifter and mix with wet ingredients.
Stir walnuts or flax seed into batter.
Divide batter evenly between the pans. Bake 45 minutes, or until a toothpick inserted in center comes out clean.
Serving Size: 24
(I cut 36 pieces)
Coat 2 loaf pans with cooking spray.
Mix together brown sugar, egg whites and vanilla extract in a large mixing bowl.
Mash up bananas and mix into bowl.
Add canola oil to bowl and stir.
Mix flour, baking soda and salt into sifter and mix with wet ingredients.
Stir walnuts or flax seed into batter.
Divide batter evenly between the pans. Bake 45 minutes, or until a toothpick inserted in center comes out clean.
Serving Size: 24
(I cut 36 pieces)
Nutritional Info Amount Per Serving
- Calories: 97.0
- Total Fat: 2.7 g
- Cholesterol: 6.7 mg
- Sodium: 119.9 mg
- Total Carbs: 17.8 g
- Dietary Fiber: 1.7 g
- Protein: 2.2 g
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