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)



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!


Nutrition Information (per slice):

  • 60 calories
  • 1g fat
  • 11g carbohydrates
  • 1g fiber
  • 2g protein

{ 9 comments… read them below or add one }

1 chocolatecoveredvegan November 2, 2008 at 8:49 pm

After reading about it on yours and Kristie’s blogs, I really want to make this!


2 eatingbender November 3, 2008 at 9:08 am

CCV ~ Thank you :) Let me know if you do!


3 Banana Bread Nut January 16, 2009 at 4:47 pm

Going to try this recipe out over the weekend! =)


4 eatingbender January 16, 2009 at 5:53 pm

Banana Bread Nut ~ Awesome! Please report back on what you think if you do try :) I love feedback!


5 Swati February 11, 2009 at 12:46 am

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.


6 Kati June 30, 2009 at 12:13 pm

mmmmm…this looks DE-lish!!!


7 Shal October 21, 2011 at 12:27 am

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


8 Jenn (eating bender) October 21, 2011 at 7:15 am

Very happy to hear that, Shal! Thank you so much for stopping by to let me know. It’s one of my favorite recipes!


9 Rach April 30, 2012 at 3:45 pm

I’ve had 6 pregnancies in 7 years and just started WW. I was looking for the perfect WW recipe for banana bread and yours came up! Thank you! I’ll let you know how my husband likes it!


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