Healthy Banana Bread
August 17, 2008 by JenniferM
Filed under Baked Goods
Banana bread is one of my favorite foods (and the kids love it, too)! I took an older banana bread recipe I had gotten from “Kids’ Favorites Made Healthy” (Better Homes & Gardens
Ingredients:
- Nonstick cooking spray
- 3/4 cup all-purpose flour
- 3/4 cup wheat flour
- 1 1/4 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. ground cinnamon
- 1/8 tsp. salt
- 2 slightly beaten egg whites
- 1 cup mashed bananas (3 medium or 2 large)
- 3/4 cup organic sugar cane crystals
- 1/4 cup Canola oil
Directions:
- Coat an 8×4x2-inch loaf pan with nonstick cooking spray and set aside. Mash bananas and set aside. In a medium bowl combine all-purpose flour, wheat flour, baking powder, baking soda, cinnamon, and salt. Set aside.
- In a large bowl combine egg whites, banana, sugar, and oil. Once mixed well, add flour mixture all at one time to banana mixture. Stir until moistened. The batter should be lumpy. Spoon mixture into pan.
- Bake at 350 degrees Fahrenheit for 45 to 50 minutes. Test doneness by inserting a wooden toothpick near the center of the bread. The toothpick should come out clean.
- Cool in pan on a wire rack for approximately 10 minutes. Remove bread from pan and cool completely on the wire rack.
I usually wrap mine and store it overnight before eating, but sometimes I have to have a slice as soon as it’s cool enough to eat.
***Update – for an even healthier version of this banana bread, see: Healthy Banana Bread Makeover.
Oh gosh this banana bread recipe sounds really good. Hubby prefers that I don’t buy funky ingredients though because it just gets so expensive. Are the organic sugar cane crystals easy to find and inexpensive. We still haven’t given up sugar altogether (working on it LOL) but would that work for this recipe even though it’s not clean? Thanks
Hi Angie!
Yup, they’re easy to find. In our grocery store, they are right in the sugar aisle. I buy the bigger container, and it’s 3 lbs. The last time I bought it, the price was $3.98, but I haven’t bought any in a while, so I’m not sure with grocery prices rising how much they would be? Probably over $4.00, I would guess. You can read up it here: http://www.floridacrystals.com/Products.aspx?id=1
Even if you use regular sugar, the recipe is still low fat and low calories, so I would say go ahead and use regular sugar. Using regular sugar, 1 slice is only 127 calories and 4 grams of fat, 23 grams of carbs, and 2 grams protein.
Also, with the organic cane crystals, it’s the same equivalent as far as measurements. So instead of using 3/4 c. organic cane sugar, use 3/4 cup regular sugar.
Let me know how you like it! I love, love, love this bread! It’s one of my favorite snacks and I actually made enough last time to throw a loaf in the freezer and I think I may get it out tomorrow and thaw it and see how it worked.
What about making this with Agave nectar instead of sugar? Any idea how much to use since it’s a wet ingredient replacing a dry one and Agave is sweeter than sugar? Thanks
Hi Connie,
I’ve never tried the Agave nectar in this because I’m fine with using the organic sugar can crystals, but I did a little research and I’m finding different info for substituting Agave for sugar. I have found either 1/4 cup Agave to 1 cup sugar or 1/3 cup Agave to 1 cup sugar. I think you’ll probably have to experiment and see.
How is these two ingredients part of clean eating, white flour… I am a little confused
3/4 cup all-purpose flour
3/4 cup wheat flour
Whole wheat flour is considered clean and is commonly used for baking. Wheat flour is also better for us than white flour; however, I find that if I use wheat flour only in baked goods, it turns out incredibly “heavy,” if that makes sense. So I use half white and half wheat in things like my breads and doughs for pizza, etc. In Eat Clean Magazine and Tosca’s books, some of the recipes call for half white and half wheat, so I feel it’s okay.
You could try making this banana bread with a different flour though, something like spelt, rice, or whatever type of flour you think would be the cleanest for you. You can also try making it with only whole wheat flour and see how it turns out for you.
Hope this helps!
JenniferM
Hi first off thanks for the great recipe.Secondly what is the nutritional information for this?Thanks
I just baked this bread (substituted spelt flour for all purpose flour, substituted sucanet for organic sugar cane – maybe its the same thing??? and added a 1/2 c of walnuts.
Delicious! I will cut in slices and freeze so we eat in portions and don’t devour the whole loaf
Thanks!
Sounds awesome, AngelaB! Glad you liked it – and yes, it’s very easy to devour the whole life, so good idea on the freezing!
The last time I made it, I actually made 2 loaves and froze one and the frozen one, once thawed completely, was actually moister than the one I didn’t freeze!
I think the next time I make it I will try the spelt flour or the new white wheat flour I’ve been seeing in the grocery store lately.
How many servings does this recipe make?
I’m planning to make this tomorrow. Which type of Florida crystals do you recommend for this recipe (and for most baking)? I purchased both the Florida Crystals demerara cane sugar and regular cane sugar containers. I would love some advice on what types of recipes to use these in or if they are interchangeable. Also, I wondered if the demerara gives more of a brown sugar taste.
Oh, I’m sorry Amanda, that I didn’t put the servings. I will go back and add that, but it’s 16 servings. I guess I’m just so used to cutting a hunk off, I don’t pay any attention…lol.
As far as the Florida Crystals, I can tell you that my container says Organic Cane Sugar and it’s granulated. You can see it here: http://www.floridacrystals.com/Products.aspx?id=1
The Demerara, although I’ve never tried it, I think would give you more of the brown sugar taste since the Florida Crystals website says it has a “hint of molasses” in each crystal, which brown sugar also contains molasses (the reason it’s brown).
Hope this helps, and let me know if you have any more questions!
What a terrific recipe!! I’ve been making it since I first saw it on here 3 weeks ago. My husband children and I love it. When I first made it, it was delicious but a little dry. So when I made it again, I decided to add 1/4 of unsweetened applesauce. I also made sure I used 3 overripe bananas….the applesauce made a world of difference. It was xtremely moist and wonderful. Thanx for the recipe and my children and I will be making this for a very very longtime. Its already a family recipe for us now . I actually have 2 loaves in the oven right now…thanx again.
Yep, you’re right! Overripe bananas are the absolute best for this recipe! That’s how I usually use up the last of the bananas that I know just aren’t going to make it to the next day. And you’re quite welcome, glad you love it!
Hi!
Thank you for this awesome recipe! I made it this evening with only a couple minor changes. I replaced the oil with applesauce and used one cup of ww flour and 1/2 cup of all-purpose. Also, I made them into muffins instead of a bread… I count calories (I know, I know, I’m just that way
) and I find muffins are easier to get more equal pieces. Again, thank you! It was super yummy!!!
Ruth
Hi Ruth!
That actually sounds really good! The last time I made this banana bread, I did replace the oil with applesauce and it was so good that that is the way I will make it from now on.
And there’s not a thing wrong with counting calories
)
Thanks for taking a moment to comment and your variation to this recipe!
Hi, I was wondering if this recipe could be used in a bead machine? If so, are any conversions needed? I just received one from my parents, and was curious if any bread recipe could be used in a bread machine…Can you help with that perhaps?
Thanks,
~Lindsay
I’m excited to try this recipe out this weekend. I have decided to make the eat clean life style change and an eager to find eat clean recipes for some of my fav foods! Thanks everyone.
**I plan to use unsweetened applesauce, Splenda, wheat flour and add some vanilla whey protein – muffin sized – perfect for breakfast on the go!!**
I’m in the Army so I need items I can make ahead of time and pack in my lunch for easy access since I work through lunch the majority of the time!
- Crystal
I just made this recipe and could hardly wait till it came out of the oven. They turned out great and are sooo good!
Like others, I subbed spelt flour for the all purpose and applesauce for the oil. I made muffins instead of the bread because it helps with my portion size. I used an ice cream scoop to fill muffin cups and the recipe made exactly 1 dozen. An ice cream scoop is the best, best, best for making muffins or cupcakes! It makes it so easy and fast to fill the tins.
I made the banana bread last night with date sugar and coconut oil instead. HUGE hit at work today. Thanks!
Your banana bread is very similar as the one I have been making for the past 20 years, except I always put organic walnuts in mine. One thing I notice. The recipe calls for cooking spray. I never use the famous “cooking spray” because of the toxic chemicals into it. I use a special bottle that pumps up to a spray and I use the best canola or olive oil possible. What do you think?
Ohhh, I’d love to know where to get one of those special bottles, if you wouldn’t mind sharing! I think that’s a great idea! And actually, someone could use olive oil or canola oil to “grease” the pan too. I never thought about that.
I bought my pump n spray at Williams Sonoma.
Hey Pam, thanks! I will see if I can find one.
A note on substituting sugar with agave:
When you go to culinary school, there is something they teach you called “cooking ratios”. It’s literally the ratio of every ingredient in order to make a particular recipe.
For example, all cookies have a 3-2-1 ratio, no matter what cookie you are baking. If you change the ratio, you end up with bread or cake, or some other item.
If you are using ratios, you can substitute sugar for agave by weight (grams/oz). A simple kitchen scale will do the trick. Simply measure out the amount of white sugar called for in a recipe. Once you have the weight, you can measure the exact same weight in agave to get the perfect substitution amount.
Sugar substitutions by weight are 1:1. So if you have 100gm of sugar, then use 100gm of agave. If you have 5 oz. of sugar, then use 5 oz of agave.
This won’t work in volume measurements which is why you always find different information on substitution amounts.
I hope this helps.
Tiffany
The Gracious Pantry
I should also mention you can get this info from the book called “Ratio” by Michael Ruhlman. Fantastic book that covers all aspects of cooking.
Sorry for the number of comments this morning.
But I just had to share that I adapted your recipe and made Kiwi Muffins for breakfast. All whole wheat, agave, added flax seed meal, and some soy milk for protein and fiber.
So yummy!!!
I’ll post the recipe at the beginning of January on my blog.
Thanks so much! I find so much inspiration here. I love your blog!
Tiffany
Hi Tiffany,
Don’t ever apologize for comments – we welcome them!
Okay, the Kiwi Muffins sound scrumptious. I read your blog all the time, so I look forward to your recipe!