High Fiber Lower Carb Banana Bread
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 186.1
- Total Fat: 6.8 g
- Cholesterol: 1.6 mg
- Sodium: 122.2 mg
- Total Carbs: 26.7 g
- Dietary Fiber: 4.0 g
- Protein: 5.8 g
View full nutritional breakdown of High Fiber Lower Carb Banana Bread calories by ingredient
Introduction
Cracked wheat and flaxseed meal boosts the fiber.Substitutions: you can use buttermilk for the vinegar/milk mixture, sugar for the Splenda blend, whole egg for the egg substitute. Cracked wheat and flaxseed meal boosts the fiber.
Substitutions: you can use buttermilk for the vinegar/milk mixture, sugar for the Splenda blend, whole egg for the egg substitute.
Number of Servings: 12
Ingredients
-
2 cups flour
2 TBS flaxseed meal
3 TBS cracked wheat
1 tsp. baking soda
1/4 cup egg substitue
1/3 cup Splenda brown sugar blend
1/2 cup vegetable oil
1 TBS white vinegar
1 cup 2% milk
1 tsp. vanilla extract
1 ripe banana (mashed)
1/2 cup plus 1/3 cup chopped walnuts
Directions
Preheat oven to 325 degrees. Grease a loaf pan and dust with flour. Add 1 tablespoon vinegar to the milk, set aside.
Blend together the flour, baking soda and salt and set aside. Mix together the egg, sugar and vegetable oil until combined. Add the flour mixture and when blended add the millk and vinegar, vanilla and mashed bananas and mix until combined. Fold in 1/2 cup chopped walnuts and pour batter into prepared loaf pan. Top batter with remaining 1/3 cup of chopped walnuts. Bake for 45-60 minutes, until a toothpick inserted in the center comes out clean. Cool for 10 minutes on a wire rack before removing from pan.
Number of Servings: 12
Recipe submitted by SparkPeople user VANESSAVW.
Blend together the flour, baking soda and salt and set aside. Mix together the egg, sugar and vegetable oil until combined. Add the flour mixture and when blended add the millk and vinegar, vanilla and mashed bananas and mix until combined. Fold in 1/2 cup chopped walnuts and pour batter into prepared loaf pan. Top batter with remaining 1/3 cup of chopped walnuts. Bake for 45-60 minutes, until a toothpick inserted in the center comes out clean. Cool for 10 minutes on a wire rack before removing from pan.
Number of Servings: 12
Recipe submitted by SparkPeople user VANESSAVW.
