Whole Wheat Banana Bread Recipe (courtesy of http://www.breadtopia.com/moist-whole-whea
t-banana-bread/)
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Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 269.6
- Total Fat: 13.2 g
- Cholesterol: 77.3 mg
- Sodium: 288.8 mg
- Total Carbs: 42.5 g
- Dietary Fiber: 1.9 g
- Protein: 3.1 g
View full nutritional breakdown of Whole Wheat Banana Bread Recipe (courtesy of http://www.breadtopia.com/moist-whole-wheat-banana-bread/) calories by ingredient
Introduction
This is banana bread. I made muffins instead. This is banana bread. I made muffins instead.Number of Servings: 8
Ingredients
-
1/2 c unsalted butter
1/2 c brown sugar (light or dark)
3/4 t baking soda
1/2 t salt
1/2 t ground cinnamon
1/2 t ground nutmeg
1 t vanilla extract
1 1/2 c mashed ripe bananas (black would be best)
1/4 c honey (sugar was used and it was fine)
2 lg eggs
2 c whole wheat flour
1/2 c chopped walnuts
Directions
Preheat oven to 350 F. Lightly grease a 9x5 inch loaf pan.
Beat together the butter, sugar, baking soda, salt, cinnamon, nutmeg and vanilla in a medium bowl until smooth. Add the banana, honey and eggs, beat until smooth. Add the flour and nuts stirring until smooth. Spoon the batter into the prepared pan and let it rest at room temperature, uncoverd for 10 minutes.
Bake the bread for 50 minutes. Lay a piece of foil gently across the top and bake until a cake tester (like a toothpick) inserted is clean, about 10-15 minutes more. Remove the bread from the oven and allow it to cool for 10 minutes before taking it out of the pan to cool completely.
This recipe is courtesy of breadtopia.com
Serving Size: Makes approximately 8 serving (2 each)
Number of Servings: 8
Recipe submitted by SparkPeople user SARA80.
Beat together the butter, sugar, baking soda, salt, cinnamon, nutmeg and vanilla in a medium bowl until smooth. Add the banana, honey and eggs, beat until smooth. Add the flour and nuts stirring until smooth. Spoon the batter into the prepared pan and let it rest at room temperature, uncoverd for 10 minutes.
Bake the bread for 50 minutes. Lay a piece of foil gently across the top and bake until a cake tester (like a toothpick) inserted is clean, about 10-15 minutes more. Remove the bread from the oven and allow it to cool for 10 minutes before taking it out of the pan to cool completely.
This recipe is courtesy of breadtopia.com
Serving Size: Makes approximately 8 serving (2 each)
Number of Servings: 8
Recipe submitted by SparkPeople user SARA80.