Carol, a reader to my blog from Texas, sent me this recipe about two weeks back. She knew that the recipe she used for banana bread could be healthier even though she already made some tweaks of her own. In addition, she felt that to keep the calories down, she had to keep the serving size too small. This version keeps the great banana flavor, maintains a good portion, and is nice and moist. Enjoy!
1/2 cup unsalted butter, softened to room temperature
1 cup brown sugar, packed
2 whole large eggs
2 large egg whites
1 cup quick oats
1 cup all-purpose unbleached flour
1 cup whole wheat flour (I used King Arthur White Whole Wheat)
2 tsp. baking soda
1/4 tsp. salt
1 1/2 cups mashed banana (about 4 small/medium very ripe bananas)
1 (5.3 oz) container vanilla or plain Greek yogurt
1 tbsp. pure vanilla extract
1/4 cup pure maple syrup
1/2 cup finely diced toasted walnuts/pecan chips*
* You can toast nuts easily in a skillet on the stove top. Heat a medium skillet to medium low heat. Add nuts, spread out into a single layer, and stir frequently until fragrant and lightly brown. Remove from heat.
Preheat oven to 350 degrees F. Grease 2 (9x5-inch) loaf pans. In a large mixing bowl, beat butter at medium speed of a mixer until whipped. Add brown sugar and continue to beat until light and fluffy, scraping sides as needed. Then add eggs and egg whites one at a time, beating until combined after each addition. In a medium bowl, combine the oatmeal, flours, baking soda, and salt. In another mixing bowl, combine the mashed banana, Greek yogurt, vanilla extract, and maple syrup. Add the flour mixture to the sugar mixture alternately with the banana mixture, beating at low speed, beginning and ending with the flour mixture. Stir in diced toasted walnuts. Spoon the batter into the prepared pans. Bake in preheated oven for 45 to 50 minutes or until a wooden toothpick inserted in the center of loaf comes out clean. Note: you may need to cover with foil partway through to avoid overbrowning. Cool in pan about 10 minutes on a wire rack, then remove from pan. Cool completely on wire rack.
Servings: 20 (10 per loaf, about 3/4 inch slice)
202 calories, 30 grams carbohydrate (2 grams fiber), 4 grams protein, 7.5 grams fat. This bread is a good source of riboflavin and iron.
Recipe by Michelle Baglio of Optimal Nutrition and Health (Google+). All recipes, unless otherwise noted, are created and tested in my home kitchen. Any resemblance to other recipes available in print or online is purely coincidental. The use of particular brands and/or products is sometimes noted because of their quality and the use of other products, while similar, may affect the outcome of the finished dish. Please do not reprint this recipe for distribution without my permission. To feature this recipe on your website, please link to this post as the original source.
Submit a Recipe!
CLICK HERE to submit your healthy recipe and it may get published on our blog (with credit to you, of course). You can also submit a recipe that you would like the ONH team to "makeover" so you can enjoy it without the guilt.