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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (39g) Recipe makes 16 servings |
||
| Calories 95 | ||
| Calories from Fat 2 | (3%) | |
| Amount Per Serving | %DV | |
| Total Fat 0.3g | 0% | |
| Saturated Fat 0.1g | 0% | |
| Monounsaturated Fat 0.0g | ||
| Polyunsaturated Fat 0.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 97mg | 4% | |
| Potassium 117mg | 3% | |
| Total Carbohydrate 22.5g | 7% | |
| Dietary Fiber 2.1g | 8% | |
| Sugars 10.3g | ||
| Protein 2.3g | 4% | |
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Ingredients
- 2 cups whole wheat flour
- 1/4 cup brown sugar
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 1/4 teaspoon nutmeg
- 1 cup mashed ripe banana (approx. 2 large)
- 1/3 cup honey
- 1/4 cup skim milk
Directions
1
Preheat oven to 325 F.2
Grease an 8 x 4 loaf pan with nonstick cooking spray.3
Combine flour, brown sugar, baking powder, baking soda and nutmeg.4
Stir to mix well.5
In a separate bowl, combine banana, honey and milk.6
Mix well.7
Add liquid ingredients to dry, stirring just till dry are moistened.8
Spread mixture evenly in pan and bake 45 to 50 minutes, or until a wooden toothpick inserted in center of loaf comes out clean.9
Remove bread from oven and let sit for 10 minutes.10
Invert loaf onto wire rack, turn right side up, and cool before slicing and serving.
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- Dietary > Low in... > Low Fat
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Featured Reviews for This Recipe
From: Joseph Borges
On Oct 14, 2008
This is a great recipe. I am a long time banana bread fan and this one was great. Not too sweet and good flavor. I've made this 3 times now and I didn't think it is too dense at all. Mine was just right and rose much more than in the photo from newiegirl. I noticed some of the people who complained about it being too dense hadn't followed the recipe ... don't worry, it won't be too dry or too dense if you follow the directions and don't mix it too much. Only mix until you can't see any more dry powder in the bowl then quickly get it into the pan and then into the pre-heated oven. I think letting the milk warm up to room temp before mixing seemed to make it rise more the 3rd time I made it. Yum!!
From: ShaGun
On Sep 3, 2008
I made these into 12 muffins. I baked them for 25 minutes. They are kind of dry and dense, but they're good considering they don't have fat! The nutmeg really helps. I don't know if I'd make these again, but they are definitely worth trying once.
From: KellyAnne
On Jan 14, 2004
My family really loves this recipe. It also makes good muffins, just reduce the baking time to about 30 minutes. The muffins are great for school lunches! KellyAnne
From: Chef Spearjack
On Jun 7, 2005
I followed the recipe but I had to add more milk and even threw in some apple juice just to get it moist enough to make the right consistancy for a batter. I added one extra banana also. It was a bit dense but my husband loved it.
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