Prep 15 mins
Cook 50 mins
Our family loves traditional banana bread recipes but they are usually loaded with sugar. This is a low-glycemic version that tastes great and is easy to make. Can also be made without dried blueberries but they add a very nice flavor that complements the bananas.
- 1 cup whole wheat flour (whole wheat pastry flour preferred)
- 3⁄4 cup oat bran
- 1⁄4 cup wheat germ (or wheat bran)
- 1⁄3 cup sugar (or sugar substitute like Splenda)
- 1 tablespoon baking powder
- 1⁄2 teaspoon ground nutmeg
- 1⁄8 teaspoon salt
- 3 overripe bananas, mashed (approx. 1-1/2 cups)
- 3 eggs, lightly beaten (or 3/4 cup egg substitute)
- 1⁄4 cup canola oil
- 1 1⁄2 teaspoons vanilla extract
- 1⁄2 cup dried blueberries
- 1⁄2 cup chopped pecans or 1⁄2 cup walnuts
- Combine all dry ingredients (flour, oat bran, wheat germ, sugar, baking powder, nutmeg and salt) in a medium-sized bowl and mix well.
- Combine mashed bananas, eggs, oil and vanilla in a separate bowl and stir to mix well.
- Add the banana mixture to the flour mixture and stir to mix well.
- Fold in blueberries and nuts.
- Spray a 4 x 8 inch loaf pan with nonstick cooking spray. Pour batter evenly in pan. Bake at 350°F for about 50 minutes (or until a toothpick inserted in center comes out clean). Do not overbake!
- Remove bread from oven and allow to cool in the pan for 15 minutes. Then remove from pan and place bread on a cooling rack and allow to cool to room temperature (if you can wait this long). Loaf is best kept in the refrigerator, wrapped in tin foil or plastic wrap.