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

15 Comments

  1. […] Today was definitely a stuggle to get through.  I felt okay when I got up this morning despite having spent most of the night blowing my nose, but I got progressively worse as the day wore on.  I was somewhat tempted to go home, but I had a ton of meetings yesterday afternoon and convinced myself that I could hang on for just a couple more hours.  By the time I got home though, I was exhausted and felt achy all over.  I’m not sure if the achy-ness was entirely related to being sick or if some of it was a result of the pushups I did yesterday but it did not help the situation.  B was stuck at work so I ended up having a somewhat random dinner of cereal and a turkey sandwich mostly because I didn’t feel like making anything that required any sort of effort.  I was feeling a little better after eating, so I decided to do something with the 2 overripe bananas that were left over from last week.  After doing some searching I found this recipe for “Betta Banana Bread“: […]

  2. 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.

  3. 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

  4. 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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