Prep 10 mins
Cook 30 mins
I grew up eating a very yummy, but very fattening version of banana bread. Since starting Weight Watchers, I wanted to recreate the same type of bread without all the fat as well as incorporating whole grains. I actually prefer to make these as muffins so I have the perfect portion size every time. Each muffin or serving is 2 WW points.
- 4 medium bananas, very ripe
- 1 tablespoon canola oil
- 3 tablespoons unsweetened applesauce
- 1 egg, beaten
- 3⁄4 cup whole wheat flour
- 1⁄2 cup all-purpose white flour
- 1⁄4 cup wheat bran
- 1⁄4 cup rolled oats
- 1 teaspoon baking soda
- 1⁄2 teaspoon baking powder
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon cinnamon
- 1⁄4 teaspoon nutmeg
- Preheat oven to 350 and prepare muffin tins with liners or grease 2 loaf pans.
- In a large bowl, mash the bananas with the baking powder. Set aside.
- In another bowl, combine the flours, wheat bran, baking soda, salt, cinnamon and nutmeg. Set aside.
- Stir the egg, applesauce and canola oil into the banana mixture.
- Add dry ingredients to wet in three batches. Folding to combine.
- Stir in oats.
- For muffins- measure out 1/4 c of batter for each muffin- bake for 25-30 minutes.
- For loaves, split between loaf pans- bake for 40-50 mins or until an inserted toothpick comes out clean.
- Allow to cool for 10 mins on a wire rack before serving.
Yum! I used wheat germ instead of bran and then added in a handful of low calorie fiber cereal that I crunched up a bit. Also added about a 1/4 cup of Splenda and doubled the baking power per the recommendation of others. Made into muffins and they were done in 30 minutes. Topped them with a light schmear of tofutti better than cream cheese as it added a nice creamy element for minimal calories.
I used only all purpose flour cause I didn't have whole wheat. This bread is so healthy and it tastes great! I baked it for 1 hour. Thanks healthycook :) Made for PAC Fall 2011
I, too, grew up on the type of banana bread that was anything but healthy. I'm watching what flies into my mouth right now and this recipe caught my eye. I loved how moist it was, but not very sweet. I baked mine in one loaf pan and it did not rise very high. When sliced, it looked biscotti-sized. We enjoyed it anyway! Next time, I think I'll add a few tablespoons of Splenda and double the baking powder. Thanks for sharing!