It’s hard to imagine banana bread without nuts. This lower-fat version has a small amount of walnuts, toasted to enhance their flavor, and fiber-rich whole-wheat flour.
Ingredients
Cooking spray
1 1/2 cups all-purpose flour
1/2 cup whole-wheat flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup mashed ripe banana (about 3 medium)
3/4 cup sugar
1 egg
2 egg whites
1/3 cup buttermilk or yogurt
1/4 cup canola oil
1/4 cup chopped toasted walnuts
Instructions
1. Preheat oven to 350F. Coat an 8 x 4-inch loaf pan with cooking spray.
2. Combine all-purpose flour, whole-wheat flour, baking powder, baking soda and salt in a large bowl. Stir well.
3. Combine banana, sugar, egg, egg whites, buttermilk and oil; beat with a mixer a medium speed until blended. Add flour mixture; beat at low speed just until evenly blended. Stir in walnuts. Pour into pan.
4. Bake 60 minutes or until a wooden pick inserted in the center comes out clean. Cool in pan on wire rack 15 minutes. Remove from pan and finish cooling on rack. Serves 12. Recipe by Jean Kressy.
"Lightened Classics," Jan. 2010
Nutritional Information
Per serving: 190 calories, 7g fat, 20mg chol., 4g prot., 31g carbs., 2g fiber, 210mg sodium.
Here are some of the current comments about this recipe. To read more or post your own comments,
On 1/13/10 12:21 PM tamimoy wrote:
I treid this lightened classics recipe for the first time the other night. It was so moist and delicious.
I brought some of it to work to share with my friends. They loved it. They asked me for the recipe so I shared it and the Relish web site with them!
I modified the recipe. I used olive oil instead of canola oil. I used buttermilk. I should have waited a day or two until the bananas were riper because I was so anxious to try the recipe that I used bananas when they first started to ripen.
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