whole wheat banana bread

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4.6 of 5 (12)
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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 276.9
  • Total Fat: 10.8 g
  • Cholesterol: 66.9 mg
  • Sodium: 293.6 mg
  • Total Carbs: 43.4 g
  • Dietary Fiber: 3.7 g
  • Protein: 4.9 g

View full nutritional breakdown of whole wheat banana bread calories by ingredient
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Introduction

whole wheat flour and honey instead of refined sugar make this a better banana bread! whole wheat flour and honey instead of refined sugar make this a better banana bread!
Number of Servings: 10

Ingredients

    * *Whole Wheat Flour, 2 cup
    * Banana, fresh, 4-6 large, mashed
    * Vanilla Extract, 1 tsp
    * Butter, salted, 0.5 cup
    * Brown Sugar, 0.5 cup, packed
    * Baking Soda, 0.75 tsp
    * Salt, 0.5 tsp
    * *Honey, 0.25 cup
    * Egg, fresh, 2 large

Directions

* mix butter, sugar, salt, baking soda, honey and vanilla extract, beat until smooth
*add in eggs and bananas, beat again until smooth
*add whole wheat flour, mix well
* pour in to 8 inch loaf pan, let sit at room temp for 10 mins
*bake at 350 for 45 mins, or until toothpick comes out clean (usually about an hour or so, but start checking at 45 mins)

Number of Servings: 10

Recipe submitted by SparkPeople user SPAQUETTE.

10SHARES
TAGS:  Snacks |

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Member Ratings For This Recipe


  • Very Good
    1 of 1 people found this review helpful
    This was very moist bread. I put in 1/4 cup margarine and 1/4 cup unsweetened applesauce, and 1 tsp. cinnamon. It was good with a slight sweetness to it. - 2/25/10

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  • I think a banana bread lover might find the taste a little odd. But, I LIKED it. - 8/26/13

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  • it is great ,,I added cinnamon and 1 tbs of mayonaise - 8/16/12

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  • Delish and moist! I replaced 6 T of WW flour with ground flax seed and added lots of cinnamon...Yum! - 3/1/11

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  • YUM! I left out the honey & it was still really sweet. It makes a big loaf (took over an hour & the edges got dark) May work well breaking it up in two muffin pans, or 2 smaller loaf pans.
    Delicious! - 2/3/10

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