Healthy Banana Bread
Submitted by freckleface
Moist banana bread with wheat germ, oats, and walnuts, sweetened with apple juice concentrate instead of refined sugar. A wholesome low-calorie loaf perfect for using overripe bananas from your counter.
YIELD
18 servingsPREP
20 minCOOK
60 minREADY
This virtuous banana bread sneaks in whole grains and natural sweetness without sacrificing the moist, tender crumb you crave.
Wheat germ and rolled oats add nutty flavor and texture, while apple juice concentrate provides sweetness without the sugar spike.
Those spotted bananas on your counter? They’re exactly what this recipe needs for maximum flavor.
Kitchen Tips
- The riper your bananas, the sweeter and more flavorful your bread will be
- Don’t skip the wheat germ; it adds moisture and a subtle nutty taste that complements the bananas
- Store wrapped at room temperature for 3 days, or freeze slices for quick breakfasts
- Serve warm with a thin spread of butter for an indulgent yet healthy treat
Ingredients
Directions
About 2 Hours before serving, or early in the day:
Preheat oven to 350℉ (180℃).
Grease 9×5 inch loaf pan.
In large bowl, mix first 7 ingredients.
With pastry blender, cut in corn-oil spread until mixture resembles coarse crumbs.
Stir in bananas, undiluted apple-juice concentrate, egg substitute, walnuts, and vanilla just until flour is moistened.
Spoon batter into pan.
Bake 60 minutes or until toothpick inserted into center of bread comes out clean.
Cool bread in pan on wire rack 10 minutes; remove from pan and cool slightely.
Serve warm, or cool completely to serve later.
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