You’ll go bananas for this healthified bread, with 44% less fat and 26% fewer calories than the original. And by using whole-wheat flour, you’ll receive the benefits of 50% more fiber.
all-purpose flour >
whole wheat flour
1 cup sugar >
3/4 cup sugar
1/2 cup butter >
1/4 cup canola oil
1 egg >
2 egg whites
1/2 cup chopped walnuts >
1/4 cup toasted chopped walnuts
Nutritional Highlights
190 (before)
140 (after)
9 g (before)
5 g (after)
4 g (before)
0 g (after)
30 mg (before)
0 mg (after)
20 min |
2 hr 25 min |
1 loaf (16 slices) |
1 1/2 cups Gold Medal® whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
3/4 cup sugar
1/4 cup canola oil
2 egg whites
1 cup mashed ripe bananas (2 large)
1/4 cup fat-free (skim) milk
1 teaspoon vanilla
1/4 cup chopped walnuts or pecans, toasted*
1
Heat oven to 350°F. Grease bottom only of 8x4-inch or 9x5-inch loaf pan with shortening, or spray with cooking spray. In medium bowl, mix flour, baking powder, baking soda, salt and cinnamon.
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2
In large bowl, beat sugar, oil, egg whites, bananas, milk and vanilla until well blended. Stir in flour mixture until well blended. Stir in walnuts. Spoon into pan.
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3
Bake 8-inch loaf 55 to 62 minutes, 9-inch loaf 45 to 52 minutes, or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pan to cooling rack. Cool completely, about 1 hour, before slicing.
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Nutritional Information
1 slice:
Calories 140 (Calories from Fat 45); Total Fat 5g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 150mg; Total Carbohydrate 21g (Dietary Fiber 2g, Sugars 11g); Protein 2g
% Daily Value
Vitamin A 0%; Vitamin C 0%; Calcium 2%; Iron 4%
Exchanges
1/2 Starch, 1 Other Carbohydrate, 1 Fat
Carbohydrate Choices
1 1/2
