Recipe by EILEENMA
"Don't let the healthy name fool you, this banana bread is moist and full of flavor. Whole grains, high fiber and low fat and sugar are just the added benefits. My family devours it! This can also be made in 4 mini loaf pans, just bake for 25 to 30 minutes at the same temperature."
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SPLENDA® Sugar Blend
flax seed meal
ripe bananas, mashed
low-fat sour cream
whole wheat flour
i don't like rating a recipe that i have altered, but it was so fantastic i just have to comment. i think the recipe would be great on it's own, but b/c of what i did and did not have I: used brown sugar instead of splenda, used 3 bananas and 1 c applesauce, added 1 tsp. cinnamon and 1/2 tsp nutmeg, i cut back 1/4 c. flour and added 1 c oats, 1/2 c walnuts, sprinkled w/ oats. I made 4 mini loaves. it was a dark pan so I baked for 25 min. perfect. sooo yummy especially for such a healthy bread.
I'm always looking for healthy recipes so when I came across this one, I was psyched. But the product was just ok. The amount of flax seed added to this recipe made the bread somewhat sticky/chewy. I'd cut back on the flax seed and sub in more whole wheat flour.
Delicious healthy banana bread. I followed others recomendations by using brown sugar instead of the splenda (I don't like using artificial sweetners), 5 bananas instead of 3, 1/2c of applesauce, 1 tsp. of cinnamon, 1/2tsp nutmeg and cut 1/4c of flour and added 1c. oats. I'm always looking for healthier versions of our family favorites and this is now one of them. Very tasty!!
this was bad.
WOW! I am not renowned for my baking ability, yet these muffins turned out BEAUTIFULLY. I even made substitutions which I am rarely brave enough to do! I used brown sugar instead of splenda (because I don't like the fake supersweet aftertaste), nonfat vanilla yogurt instead of sour cream, and substituted 1/2 c. wheat bran for 1/2 c of the ww flour. I added 1 tsp cinnamon and 1/2 tsp nutmeg as recommended by another reviewer (thanks!) and added 1/2 c. each chopped pecans and chocolate chips. They turned out stunningly! They were quickly gobbled down. I made 18 medium-sized muffins and baked them in silicone pans, so had to keep them in 5-10 minutes longer than expected (about 30m). They came to 191 calories a piece with my changes, including 6.2 grams of fat (from the pecans, chocolate and flax mostly), 32.6 g carbs (including 17 g sugar and 5 g fibre), and 4.5 g protein per muffin... if you left out the choc chips, -35.5 calories; no pecans = -22.8 calories; splenda = -32.3 calories (per muffin). So you could get 'em down to about 100 calories each, but they wouldn't taste as good :)
I made a lot of changes based on what I had available, and these turned out excellent--super moist & full of flavor. Here's what I did: --substituted 1/2c. maple syrup for splenda/sugar
--substituted 1/2 c. peach keifer for sour cream & milk
--substituted 1/2c. hemp seeds for flaxseed (for someone who doesn't like this the crunchy hemp I would rec. walnut pieces).
--substitute 2/3 c. old fashioned oats for for 2/3 of the whole wheat flour
--added 1tsp. cinnamon and 1tsp. vanilla
--used 1 whole egg instead of eggwhites
--baked in toaster over (to avoid heating my already hot house during a souther CA summer!) in muffin tins, 30 mins each tin (might take less time in regular oven)
--yield: 16 muffins
I have played around with this recipe and now use golden flaxseed and whole wheat pastry flour which makes it even better.
I had to make a couple of adjustments, first I didn't have flaxseed so I used more flour I also used stone ground whole wheat flour. I think it came out great because of the flour I used it had an interesting texture that my husband loves.
* Percent Daily Values are based on a 2,000 calorie diet.
Whole Grain Healthy Banana Bread
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 44
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