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Banana Wheat Bread

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Old 06-21-2008, 11:10 PM   #1
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Default Banana Wheat Bread

I made this today and it was quite good. It actually rose higher and looked nicer than my old banana bread recipe.

2 cups Whole Wheat flour
1/4 cup oat bran
1 tsp. salt
1 1/2 cups mashed bananas
1/4 cup olive oil
1 cup NSA applesauce
1/2 cup Splenda
1 tsp baking soda
2 eggs
1 tsp. vanilla extract
1/2 cup chopped nuts (I used walnuts)

Preheat oven to 350.
Combine oil, eggs, vanilla, bananas and applesauce.
Whisk together Whole Wheat flour, oat bran, baking soda, salt and Splenda in a separate bowl.
Add banana mixture to dry ingredients. Stir in nuts. Pour into greased loaf pan. Bake for about 1 hour or until toothpick inserted into center of loaf comes out clean.

Makes 12 servings - About 200 cal & 4 Gms of fiber each.
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Last edited by murphmitch : 03-21-2009 at 07:29 PM.
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Old 03-21-2009, 11:14 AM   #2
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Hello , Can anyone give me an idea how much baking soda to use in this recipe? I'm thinking a teaspoon. Thanks. Linda
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Old 03-21-2009, 11:56 AM   #3
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yummm... I LOVE banana bread! I will try this recipe.
Michigangirl - sorry, I don't know how much baking soda - does it have to have it at all?
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Old 03-21-2009, 04:11 PM   #4
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I'd add a teaspoon of baking soda.
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Old 03-21-2009, 07:30 PM   #5
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Oops, I edited the recipe to add the baking soda.
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Old 03-22-2009, 07:43 PM   #6
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This is a really good banana bread. I tweaked it a little, of course Used 3/4 c applesauce and 1/4 c agave and 1/4 c erythritol, no splenda. I didn't have any oat bran in the house so used flax meal instead. It worked great.
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Old 03-22-2009, 08:59 PM   #7
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I tweaked the original recipe from an online one. (Allrecipes.com) The original recipe used wheat germ which I didn't have and honey which I substituted with the Splenda.
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Old 03-23-2009, 07:32 AM   #8
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Thanks for the information. I'm baking this today.
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Old 08-06-2010, 01:38 PM   #9
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I made this last night - delicious!

I used white whole wheat flour, 1/4 c. agave syrup (no other sweeteners), pecans for the nuts and canola oil instead of olive oil. I made the applesauce from our over-producing apple tree. It took 4 over-ripe bananas.

Mine took forever to cook - 1.5 hours (and the oven was at 350į F, according to two thermometers). It got too brown on top, so I covered it with foil after 30 minutes, and even after all that cooking, it was still not completely cooked in the middle. But I have to say that it set up just fine after it cooled. It's moist and dense like a fruitcake.

It's hearty and not very sweet - not the kind of thing that I would eat & eat, so that's good news! YUM
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