Whole Wheat Banana Bread
(58 votes) Move your mouse over the stars then click to vote.
Loading ...recipe ingredients
1 cup all-purpose flour
1 cup whole wheat flour
1/2 tsp. salt
1 tsp. baking soda
3 bananas, very ripe
1/2 cup egg substitute
1/4 cup honey
1/4 cup chopped pecans
recipe directions
Preheat oven to 350*F. Lightly spray 9×5 loaf pan with nonstick spray. In medium bowl, combine flours, salt and baking soda; set aside. In large bowl, mash bananas with fork; add egg substitute, honey, flour mixture and pecans. Scrape into prepared pan and bake 1 hour or until tests done.
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Serves: 12 - Nutrition Information Per Serving:
| calories | total fat | sat fat | protein | fiber | sodium (mg) | carbs | ww pts |
| 122 | 1 | 0 | 3 | 2 | 209 | 26 | 2 |
I tried this recipe and thought the bread was dry and tastless. I would not recommend this.
This was wonderful!!! I added a little nutmeg and only baked it for 45 minutes. It came out moist and yummy.
I saw the “dry and tasteless” review and decided to give the recipe the benefit of the doubt. I went the muffin route. I also added an extra banana and some vanilla to try to add some “taste”. The muffins toothpick tested done at 18 minutes. They smelled wonderful, but they tasted “dry” and well…”tasteless”. On another note the paper liners in my muffin pans were NOT a good idea. Half of each muffin went into the trash stuck to the paper liner. These would be okay if you really, REALLY had the taste for banana bread/muffins and wanted to go lowfat, but personally I’d rather do without than waste precious calories on them. My batch will be going to my 18 month old son…if he’ll have them!
I love this recipe, and even better, so does my 18-year-old son. I usually add some cinnamon and fresh ground nutmeg to add even more flavor. Extra banana never hurts either.