I Can't Believe It's Reduced-Fat Whole Wheat Banana Bread
Moist and delicious banana bread that doesn't taste low-fat! A healthier way to prepare an old favorite. This recipe makes two large loaves. Freezes well. I recommend using a blender or food processor to chop the walnuts (they should still be a little chunky, not quite as fine as sand) as well as to mash the bananas (puree until there are still a few small chunks left).
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INGREDIENTS
Nutrition- 1⁄3cup canola oil
- 1⁄3
- 1⁄2cup honey
- 1⁄2
- 3teaspoons vanilla extract
- 4
- 2teaspoons baking soda
- 1teaspoon baking powder
- 1⁄2
- 1 1⁄2cups chopped walnuts
- 1teaspoon salt
- 3 1⁄2cups whole wheat flour
- 1⁄2
- 2teaspoons cinnamon
- 5
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DIRECTIONS
- Preheat oven to 325 degrees F (165 degrees C).
- In a large bowl, thoroughly combine oil, vanilla, honey and applesauce together.
- Add eggs, and beat well.
- Stir in mashed bananas.
- Add flour, baking powder, cinnamon, sugar, nutmeg and salt, stirring gently to combine ingredients.
- Add baking soda to hot water, stir to mix, and then add to batter. Blend in chopped nuts. Stir just until smooth.
- Pour batter into two greased standard-sized loaf pans.
- Bake for 60 minutes or until knife inserted in center comes out clean.
- Allow to cool on cooling rack for at least 1 hour before serving. Whatever you don't eat can be refrigerated or frozen and will keep for quite a while.
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