Total Time
1hr 5mins
Prep 15 mins
Cook 50 mins

I like this recipe because it is easy to make and has a stronger taste of banana than most banana breads. It is also a low calorie, low fat recipe. It creates a tasty, chewy on the edges banana bread. This recipe comes from a Better Homes and Gardens Cookbook titled "New Dieter's Cookbook". You can also make this vegan by substituting one medium banana mashed/beaten till liquidy or 1 tablespoon ground flax seed plus 3 tablespoons water for the egg whites. It is very delicous and moist any way you decide to make it.

Ingredients Nutrition

Directions

  1. Set oven to 350.
  2. Spray loaf pan with cooking spray In a bowl stir together flour, baking powder, baking soda, cinnamon and salt.
  3. In another bowl stir together egg whites, banana, sugar, and oil.
  4. Pour dry ingredients into wet ingredients until mixture is just moistened.
  5. Pour into into prepared loaf pan.
  6. Bake for 45-50 minutes until a toothpick inserted in the center comes out clean.
  7. Cool in pan for about 10 minutes.
  8. Remove and cool on wire rack.
  9. Wrap bread in plastic wrap and store overnight.
Most Helpful

I have been using this recipe for years. Had to look it up because I can't find my cookbook. I make muffins. Make sure to not over bake and they will be moist. Also filling measuring cup to a rounded top with banana is how I like to make them.

5 5

This was very tasty! Excellent choice if you don't like nuts in it (and easy to add if you do!) This made a perfect loaf of banana bread and it was enjoyed up at my hubby's office! Thanks for the wonderful recipe! Made for the Let's P-A-R-T-Y cooking event :)

5 5

Every Christmas I make Banana Bread,zuchinni bread,pumpkin bread and strawberry bread to give for Christmas cheer,and for small gifts.And this year I chose this recipe to use for my banana bread,and I got many compliments on it.so am putting this one up to use every year.Thank you so much for this recipe. Darlene