Betta Banana Bread
Betta Banana Bread
I’ve been meaning to make a better banana bread recipe than I did the last time I made it. I don’t mean to bash my own recipe, but it definitely wasn’t the best banana bread I’ve ever had – and I knew I could do better. So I switched up the recipe and I like this version much better.
Ingredients (makes 16 small slices):
- 1/2 cup all purpose flour
- 1/2 cup whole wheat flour
- 1/4 cup brown sugar
- 1 tsp. baking powder
- 1/8 tsp. salt
- 1/2 cup liquid egg whites
- 3 tbsp. Promise Light Buttery Spread
- 1/4 cup applesauce
- 2 medium mashed bananas (200g)
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Directions:
Preheat oven to 350*
Combine dry, combine wet, combine wet and dry 
You know the drill. I left my batter a little lumpy because I wanted to be able to see some banana chunks in the bread. Then I poured it into a greased circular bread pan and baked it at 350* for 45-55 minutes (depending on oven). The bread should be a golden brown color and cooked around the edges.
It came out looking much more fabulous this time! It had more of an actual crumbly bread texture – the last time it was a little too firm – and smelled spectacular throughout my place.
I proceeded to cut the loaf into 16 tiny slices so that I could prolong the enjoyment.
And then, of course, I had to try a slice to see how it compared in taste!
This bread is SO moist. As you can see in the picture, the banana chunks really give it a wet texture. And yet, on the far right of the slice, you can see more of the bread, crumbly texture. I personally like the fact that you get a little bit of both. I think the applesauce also helped keep it moist. I gave a slice to my roommate for an unbiased judgment. Here are her thoughts:
- She really liked the fruity sweetness present throughout
- She would have liked it to be a little less moist (perhaps more flour?)
- As a healthy treat, it was a wonderful choice
- Overall, she really enjoyed it!
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Nutrition Information (per slice):
- 60 calories
- 1g fat
- 11g carbohydrates
- 1g fiber
- 2g protein
Trackbacks
- What’s to Come… « eating bender
- Halloweeners « Lighter Portions
- #10: the good, the bad, and the sickly « Peanut Butter and Jess
- Thursday Night Class at Fajita night!! « Cocoeatsandcritiques’s Blog
- Eating Bender’s Betta Banana Bread (Revised) « Cocoeatsandcritiques’s Blog
- Butter(nut Squash) Fingers « My Summerizations
After reading about it on yours and Kristie’s blogs, I really want to make this!
CCV ~ Thank you
Let me know if you do!
Going to try this recipe out over the weekend! =)
Banana Bread Nut ~ Awesome! Please report back on what you think if you do try
I love feedback!
its great cake. Use stevia in place of sugar if you are calorie conscious and want a healthy and natural alternative to sugar. Stevia cakes looksand taste equally good but you save a lot of calorie in form of sugar.
mmmmm…this looks DE-lish!!!
I found this recipe through Google Images, actually, since I didn’t have a bread pan available I was looking at banana breads made in cake pans… and man am I glad I came across this one! All I changed was the use of the buttery spread (which I just added about another 1/4 cup of applesauce) and used the Splenda brown sugar… and added some semi-sweet chocolate chips… SUCH a good and easy recipe! I’ve even been complimented on it by people who don’t like healthy food. They don’t even know… hehehe
Very happy to hear that, Shal! Thank you so much for stopping by to let me know. It’s one of my favorite recipes!