Banana Bread Recipes

Whole Wheat Carrot-Banana Bread

Yield: 1 loaf/14 slices     (serving size: 1 slice)

2 tbsp. butter

1 tbsp. canola oil

1/3 cup plain fat-free yogurt

Carrot-Banana-Bread

1/2 cup Splenda Brown Sugar Blend

2 large egg whites

1/4 cup egg substitute

1 cup all-purpose flour

1 cup whole wheat flour

1 tsp. baking soda

1/2 tsp. baking powder

dash salt

1/2 tsp. ground cinnamon

1 cup mashed banana

1 cup finely shredded carrot

1/2 cup finely chopped pecans or walnuts

cooking spray

  1. Preheat oven to 350 degrees.
  2. Coat bottoms and sides of (1) 9 x 5 x 3-inch loaf pan or (2) 7 1/2 x 3 1/2 x 2-inch  loaf pans or (18) 2 1/2-inch muffin cups; set aside.
  3. In a large bowl, beat butter, oil, yogurt and sugar with electric mixer on low to medium speed until light and fluffy. Beat in egg whites and egg substitute.
  4. In a medium bowl, stir together flours, soda, baking powder, salt and cinnamon. Add flour mixture and mashed bananas alternately to brown sugar mixture, mixing well after each addition. Stir in carrot and nuts. Spoon into prepared pan(s).
  5. Bake at 350 degrees for 40 to 45 minutes for small loaf pans; about 50 minutes for large loaf pan; about 18 minutes for muffins, or until toothpick inserted near center comes out clean. If necessary, to prevent over-browning, cover loaves with foil after 30 minutes of baking. Cool loaves in pans 10 minutes; cool muffins in pans for 5 minutes. Remove to wire rack and cool completely. Wrap loaves in foil; store overnight before slicing. Serve muffins warm or cool.

based on recipe from Better Homes and Gardens magazine

Banana-Date Flaxseed Bread

Yield: 1 loaf/16 servings     (serving size: 1 slice)

3/4 cup flaxseed meal

1 cup mashed ripe banana

1 grated Granny Smith apple

1/2 cup sugar

4 large egg whites

1 1/2 cups whole wheat flour

1/4 cup flaxseeds

3/4 tsp. baking powder

1/2 tsp. baking soda

1/2 cup whole pitted dates, chopped

cooking spray

  1. Preheat oven to 350 degrees.
  2. Beat banana, sugar and egg whites at medium speed of mixer until well-blended. Stir in grated apple.
  3. Lightly spoon flour into dry measuring cups; level with knife. Combine flour, flaxseed meal, 1/4 cup flaxseeds, baking powder and baking soda; gradually add to sugar mixture, beating until well-blended. Stir in chopped dates.
  4. Spoon batter into an 8 x 4-inch loaf pan coated with cooking spray. Bake at 350 degrees for 55 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes in pan on wire rack. Remove from fan; cool completely on wire rack.

Based on recipe from Cooking Light Annual Recipes 2000


Molasses-Oat Banana Bread

Yield: 1 loaf/14 servings     (serving size: 1 slice)

Banana bread 2

1/2 cup all-purpose flour

1 cup whole wheat pastry flour

2/3 cup regular oats

1 1/4 tsp. baking soda

1 tsp. ground cinnamon

1/3 cup granulated sugar

1/3 cup Splenda Granulated Sugar for Cooking & Baking

1 tbsp. olive oil

1/4 cup unsweetened applesauce

1/3 cup dark molasses

4 large egg whites

1 cup mashed ripe banana (about 2)

1/3 cup plain fat-free yogurt

1 tsp. vanilla extract

cooking spray

  1. Preheat oven to 350 degrees.
  2. Lightly spoon flours into dry measuring cups; level with knife. Combine flours, oats, baking soda and cinnamon, stirring with whisk.
  3. Place sugars, olive oil, applesauce and molasses in a large bowl; beat with mixer at medium speed until well blended (about 1 minute). Add egg whites, 1 at a time, beating well after each addition. Add banana, yogurt and vanilla; beat until blended. Add flour mixture; beat at low speed just until moist.
  4. Spoon batter into an 8 1/2 x 4 1/2-inch loaf pan coated with cooking spray. Bake at 350 degrees for 1 hour and 5 minutes or until wooden pick inserted inc enter comes out clean. Cool 10 minutes in pan on wire rack; remove from pan. Cool completely on wire rack.

based on recipe from Cooking Light Annual Recipes 2004

Pumpkin-Orange Spice Loaf

Yield: 1 loaf/12 servings     (serving size: 1 slice)

1/2 cup all-purpose flour

1/2 cup oat flour

1 cup whole wheat pastry flour

3/4 tsp. baking powder

3/4 tsp. baking soda

1 1/2 tsp. ground cinnamon

1/4 tsp. ground ginger

1/2 tsp. ground cloves

1/2 cup granulated sugar

1/2 cup Splenda Granulated Sugar for Cooking & Baking

1 cup canned pumpkin

1/4 cup plain fat-free yogurt

1/4 cup fat-free milk

1 banana, mashed

1 tbsp. olive oil

1 tbsp. grated orange rind

1/4 cup fresh orange juice

2 large egg whites

3 tbsp. finely chopped walnuts

cooking spray

  1. Preheat oven to 350 degrees.
  2. Lightly spoon flours into dry measuring cups; level with knife. Combine flours and next (5) ingredients in a large bowl; make a well inc enter of mixture.
  3. Combine sugars and next (8) ingredients in a bowl; stir with whisk. Add to flour mixture; stir just until moist.
  4. Pour batter into an 8 x 4-inch loaf pan coated with cooking spray. Bake at 350 degrees for 1 hour and 10 minutes or until wooden pick inserted inc enter comes out clean. Cool in pan 10 minutes on wire rack; remove from pan. Cool completely on wire rack.

based on recipe from Cooking Light Annual Recipes 2001

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