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Moist and Easy Homemade Banana Bread Chock-full of Whole Wheat Goodness

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When bananas on your counter start to develop that dark squashy look and no one wants to eat them anymore, forget about throwing them out, make banana bread!  In fact, the key to an exceptional banana bread is to use overripe bananas.  They’re very sweet, flavorful and make the bread soft and moist.  This banana bread is particularly nutritious due to the potassium in bananas, whole wheat flour, Grape-Nuts and rolled oats.  The skinny for 1 slice, 189 calories, 3 grams of fat and 5 Weight Watchers POINTS PLUS.

Prep Time: 10 minutes

Bake Time: 65-70 minutes


Ingredients for Banana Bread:

3 very ripe bananas

1 cup sugar

1 egg, I like using Egg-Land’s Best

2 tablespoons canola oil

2 tablespoons unsweetened applesauce

1½ cups whole wheat flour

1½ teaspoons vanilla extract

1 teaspoon baking soda

¾ teaspoon salt

¼ cup Grape-Nuts cereal


Ingredients for Topping:

¼ cup rolled oats

2 tablespoons Grape-nuts cereal


Instructions

1. Preheat oven to 325 degrees.  Coat a 8½-loaf pan with cooking spray.  Set aside.

2. Using an electric mixer or fork, in a large bowl, mash the bananas.

3. Add sugar and mix until smooth.

4. Stir in egg, canola oil and applesauce.

5. Add flour, vanilla, baking soda, salt, ¼ cup Grape-Nuts and mix until well blended.  Pour batter into prepared pan.

6. In a small bowl, mix together the topping ingredients and sprinkle on top of  batter.  Bake for 60 to 70 minutes until a toothpick inserted comes out clean.  Cool for 5 minutes and remove from pan.

Makes 12 slices (each serving, 1 slice)


Food Fact

Banana bread recipes became very popular in the 1960’s.  It’s considered a “quick bread” which is a light and moist baked good that’s quick to make.  Unlike most breads, quick breads require no yeast, kneading or rising time.  Banana bread has a thick batter and is a cross between a cake and a bread


Healthy Tip

Bananas are rich in potassium and vitamin C.


Prep Tip

To ripen bananas quickly, store enclosed in a perforated brown bag for a few days, with an apple in the bag.


Storage Tip

Stored in plastic wrap or a plastic bag, banana bread will keep on the counter for about a week.  It also freezes great.  Try slicing into single servings, wrap individually and store in the freezer.  When ready to eat, zap in the microwave for about 25 seconds.

 

Weight Watchers (old points) 3
Weight Watchers POINTS PLUS
5

SKINNY FACTS: for 1 slice
189 calories, 3g fat, 4g protein, 39g carbs, 3g fiber, 280mg sodium, 22g sugar
FAT FACTS: for 1 slice
318 calories, 12g fat, 5g protein, 46g carbs, 2g fiber, 414mg sodium, 22g sugar

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6 Responses to “Moist and Easy Homemade Banana Bread Chock-full of Whole Wheat Goodness”

  1. Lisa Evancho Says:

    hey, this is something new for my kitchen also :)
    never tried this before but would like to make it for my family. Thank you!

  2. admin Says:

    I hope your family loves this bread!

  3. Jess Says:

    This reminds me of a healthy banana bread recipe I’m working on right now! I’ve reduced the fat with applesauce, and now I’m working on cutting back on the sugar. If I’m successful with my modifications I’ll be posting the recipe – you should check it out!

  4. admin Says:

    Sounds good. Good luck Jess!

  5. Linda Says:

    Can you use like splenda baking sugar? to cut the sugar down on it? would the points matter if you do so?

  6. admin Says:

    Linda, I’ve never tried this recipe with Splenda or another sugar substitute. My suggestion is to try it using 1/2 Splenda and 1/2 sugar the first time, and see how you like the taste. If you like it, keep cutting out the sugar by a My favorite sugar substitute these days is Truvia. It’s a brand of Stevia and is available in most supermarkets in the baking aisle. Best of luck.I’d love to hear how it turns out!

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