WHOLE WHEAT BANANA BREAD
I actually abandoned my "family" banana bread in favor of this one... It's more a like a cake than a bread. I have increased the bananas from the original recipe, and I prefer to omit the nuts. I like mine warm with butter on top. Yummy!
Provided by Kelly Vaughn
Categories Quick Breads
Time 1h25m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Melt butter.
- Put the butter, sugar, bananas and eggs in a blender. Blend until nice and smooth.
- Now transfer to a mixing bowl.
- In a separate bowl, stir together flours, salt, and baking soda.
- Add dry ingredients to banana mixture alternately with hot water.
- Stir in chopped nuts.
- Cut a piece of waxed or parchment paper the size of the bottom of your loaf pan.
- (This helps the loaf come out in one piece while still warm).
- Put the paper in the loaf pan and spray the pan well with non-stick spray.
- Scoop the batter into the pan.
- Bake in a preheated 325 degree F oven for one hour and 10 minutes.
- Test with a cake tester to make to make sure it's done.
- Sometimes it takes a little bit longer.
- If the top gets too brown, cover it with a piece of aluminum foil so it doesn't get too much darker.
Nutrition Facts : Calories 274.3, Fat 12.1, SaturatedFat 5.5, Cholesterol 51.3, Sodium 282.3, Carbohydrate 39.3, Fiber 2.4, Sugar 20.5, Protein 4.6
WHOLE GRAIN HEALTHY BANANA BREAD
Don't let the healthy name fool you, this banana bread is moist and full of flavor. Whole grains, high fiber and low fat and sugar are just the added benefits. My family devours it! This can also be made in 4 mini loaf pans, just bake for 25 to 30 minutes at the same temperature.
Provided by EILEENMA
Categories Bread Quick Bread Recipes Fruit Bread Recipes 100+ Banana Bread Recipes
Time 1h15m
Yield 10
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and a 9x5 inch loaf pan.
- In a medium bowl, mix together the sugar blend, flax meal, bananas, milk, sour cream and egg whites until well blended. Combine the flour, baking soda and salt; stir into the banana mixture until moistened. Spoon into prepared loaf pan.
- Bake for 1 hour and 10 minutes in the preheated oven, or until a toothpick inserted into the crown of the loaf comes out clean.
Nutrition Facts : Calories 261.5 calories, Carbohydrate 48.3 g, Cholesterol 2.5 mg, Fat 4.9 g, Fiber 6.8 g, Protein 6 g, SaturatedFat 0.9 g, Sodium 253.2 mg, Sugar 22.2 g
WHOLE-GRAIN BANANA BREAD
Steps:
- Wash hands with soap and water for 20 seconds.
- Do not taste or eat any raw dough or batter made with uncooked flour and/or raw eggs.
- Preheat the oven to 350°F with a rack in the center position. Lightly grease a 9" x 5" loaf pan; if your pan is glass or stoneware, reduce the oven temperature to 325°F.
- In a large bowl, mash the bananas. Measure 2 cups.
- In a large bowl, stir together the mashed banana, oil, sugar, eggs, and vanilla.
- Measure the flours by gently spooning them into a cup, then sweeping off any excess. Mix the flours, baking soda, baking powder, salt, cinnamon, and chopped walnuts into the banana mixture. Scrape the bottom and sides of the bowl and mix again to thoroughly combine the ingredients.
- Spread the batter into the prepared pan.
- Mix together the sugar and cinnamon, and sprinkle over the batter.
- Bake the bread for about 60 to 75 minutes, until the bread feels set on the top, and a paring knife (or other thin knife) inserted into the center comes out clean, or with just a few moist crumbs (but no wet batter). If you have a digital thermometer, the bread's temperature at the center should register about 205°F. If the bread appears to be browning too quickly, tent it with aluminum foil for the final 15 to 20 minutes of baking. Note: If baking in a glass or stoneware pan, increase the baking time by 10 to 15 minutes.
- Remove the bread from the oven. Cool it in the pan for 15 minutes, then loosen the edges, and turn it out of the pan onto a rack to cool completely.
MARBLED BANANA BREAD
Save your ripe bananas for this healthy marbled bread-it's just over 200 calories per slice and made with half whole-wheat flour. A small amount of melted chocolate swirled in assures chocolate in every bite.
Provided by Food Network Kitchen
Categories dessert
Time 2h15m
Yield 12 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F. Lightly mist a 9-by-5-inch metal loaf pan with nonstick cooking spray and dust well with all-purpose flour to cover the pan completely, tapping out the excess. Put the chocolate in a medium microwave-safe bowl and microwave on high in 30-second intervals, stirring, until melted and smooth, 1 minute to 1 minute 30 seconds. Set aside to cool slightly while preparing the batter. Combine the bananas and sugar in a large bowl and mash with a potato masher or fork until mostly smooth with just a few small pieces of banana left. Add the oil and eggs and stir until combined. Using a wooden spoon or rubber spatula, mix in both flours, the baking powder, baking soda and salt. Stir in the buttermilk and vanilla. Stir 1 cup batter into the melted chocolate. Fill the loaf pan with half the banana batter and then half the chocolate batter. Repeat the layers and gently swirl together using a spoon or knife. Bake until golden brown on top and a toothpick inserted in the center comes out clean, about 45 minutes. Cool in the pan 15 minutes, and then turn out onto a wire rack to cool completely. Serve warm or at room temperature. Cook's Note: To prepare your loaf pan for baking, you can also use a nonstick spray with flour already in it. Flouring the pan helps the bread rise well and prevents any collapse after it comes out of the oven. Per serving: Calories: 203; Total Fat 8 grams; Saturated Fat: 2 grams; Protein: 4 grams; Total carbohydrates: 31 grams; Sugar: 16 grams Fiber: 2 grams; Cholesterol: 32 milligrams; Sodium: 212 milligrams
Nutrition Facts : Calories 203 calorie, Fat 8 grams, SaturatedFat 2 grams, Cholesterol 32 milligrams, Sodium 212 milligrams, Protein 4 grams, Sugar 16 grams
WHOLE WHEAT-BANANA BREAD
Looking for a mouth-watering banana bread made using Gold Medal® whole wheat flour? Then check out this recipe.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 3h15m
Yield 32
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Grease bottoms only of 2 (9x5- or 8x4-inch) loaf pans with shortening or cooking spray.
- In large bowl, beat all ingredients with electric mixer on low speed 30 seconds. Beat on medium speed 45 seconds, scraping bowl frequently. Pour batter into pans.
- Bake 55 to 65 minutes or until toothpick inserted halfway between center and edge of pan comes out clean. Cool 10 minutes. Loosen sides of loaves from pans. Remove from pans to cooling rack. Cool completely, about 2 hours, before slicing.
Nutrition Facts : Calories 160, Carbohydrate 23 g, Cholesterol 25 mg, Fat 1 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 170 mg, Sugar 13 g, TransFat 0 g
MOIST WHOLE WHEAT BANANA BREAD
Moist, delicious whole wheat banana bread. Yes, really! Best healthy banana bread recipe on the internet with a Breadtopia video tutorial to boot.
Provided by Eric Rusch
Categories Recipes
Yield 1 Loaf
Number Of Ingredients 12
Steps:
- Preheat oven to 350 F degrees. Lightly grease a 9 x 5 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, beating until smooth. Add the flour and nuts, stirring until smooth. Spoon the batter into the prepared pan and let it rest at room temperature, uncovered 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 into the center comes out clean, 10 to 15 minutes more. Remove the bread from the oven and allow it to cool for 10 minutes before turning it out of the pan onto a rack to cool completely.
WHOLE WHEAT BANANA NUT BREAD
This is a moist banana bread recipe that I make fairly often with leftover, very ripe bananas.
Provided by PEDGI
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 1h10m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease a 9x5-inch loaf pan.
- In a large bowl, beat oil and honey together. Add eggs, and mix well. Stir in bananas and vanilla. Stir in flour and salt. Add baking soda to hot water, stir to mix, and then add to batter. Blend in chopped nuts. Spread batter into prepared pan.
- Bake until a toothpick inserted in the center of the loaf comes out clean, 55 to 60 minutes. Cool on wire rack for 1/2 hour before slicing.
Nutrition Facts : Calories 217.8 calories, Carbohydrate 29.4 g, Cholesterol 31 mg, Fat 10.5 g, Fiber 3 g, Protein 4.4 g, SaturatedFat 1.4 g, Sodium 215.3 mg, Sugar 14.2 g
WHOLE GRAIN BANANA COCONUT BREAD
While this site already has numerous recipes for banana bread with a coconut theme, this one is unique in its emphasis on a whole grain flour base. The coconut flavor is subtle-- if you like a strong coconut flavor, up the amount of coconut extract, and include the optional fresh coconut. As with many of my recipes, this one calls for ingredients that are "nonstandard" (i.e., weird!...the province of health nut fanatics!), but go out on a limb and try it--your taste buds won't be disappointed.
Provided by Heather U.
Categories Quick Breads
Time 1h6m
Yield 12 serving(s)
Number Of Ingredients 21
Steps:
- Preheat oven to 350 degrees Fahrenheit.
- Grease 2 8x4 loaf pans or 1 9x5 loaf pan; I use cooking spray with no sticking problems; I used 2 8x4 loaf pans, and the resulting loaves were on the short side.
- In a large bowl, whisk together the whole wheat pastry flour, oat bran, soy powder, flax seeds, cornstarch, baking powder, and salt.
- Add the pecans (and optional coconut) to the dry mixture and stir to incorporate; set aside.
- In the bowl of your food processor fitted with the steel blade, place the Splenda, brown sugar, honey or barley malt syrup, butter, both kinds of lecithin, and xanthan gum; Puree together for about 2 minutes (this will help the lecithin and xanthan bind it all together).
- Add the banana, coconut milk, egg whites, and vanilla and coconut extracts to the food processor bowl, and puree again until well-blended; shake the can of coconut milk prior to opening it up so that the contents wont be separated when you measure.
- Pour the wet ingredients into the dry ingredients, and use a rubber spatula to fold it all together; be careful not to overmix the batter or the finished product will be tough as a result of activating the gluten.
- Pour even amounts of batter into the loaf pan (s), and place in the preheated moderate oven.
- Bake until internal temperature reaches 185 degrees Fahrenheit; this took 36 minutes for 2 8x4 loaves in my oven today but will take longer in a 9x5" pan; look for a firm, lightly brown top and look for the sides to pull away from the pan (s).
- Chef notes: If you want to use your whole 14-oz can of coconut milk, triple this recipe (that's a lot o' banana bread--yay!); Also, if you want to eliminate the 1/4 cup of butter, just add an extra 1/4 cup of banana; the coconut milk, soy powder, lecithin, and flax seeds all have significant amounts of healthy fats in them so you should still end up with a moist tender bread; I havent tried that yet, so if you do, please inform us of the outcome in your review!
WHOLE-GRAIN BANANA BREAD
Whole-grain cereal, eggs whites instead of whole eggs and fat-free yogurt set this banana bread apart.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 2h35m
Yield 24
Number Of Ingredients 11
Steps:
- Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350°F. Grease bottoms only of two 8x4-inch loaf pans or one 9x5-inch loaf pan with shortening.
- In large bowl, mix sugar and margarine. Stir in eggs whites until well blended. Add bananas, yogurt and vanilla; beat until smooth. Stir in remaining ingredients except cereal just until moistened. Stir in cereal. Pour into pans.
- Bake 8-inch loaves about 1 hour, 9-inch loaf about 1 hour 15 minutes, or until toothpick inserted in center comes out clean. Cool 5 minutes. Loosen sides of loaves from pans; remove from pans. Cool completely, about 1 hour.
Nutrition Facts : Calories 120, Carbohydrate 24 g, Cholesterol 0 mg, Fiber 0 g, Protein 2 g, SaturatedFat 0 g, ServingSize 1 Slice, Sodium 190 mg, Sugar 13 g, TransFat 0 g
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- Mix the flours, baking soda, baking powder, salt, cinnamon, and chopped walnuts into the banana mixture.
- Scrape the bottom and sides of the bowl and mix again to thoroughly combine the ingredients., Scoop the batter into the prepared pan.
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