Whole Wheat Banana Bread

INGREDIENTS:
(see recipe)

A delicious, wholegrain bread, great for snack, lunch box or dessert!

Serves: 10 person(s)
Preparation Time: 20 mins
Cooking Time: 50 mins

By using this recipe over a traditional banana bread recipe, you will save 119 calories and 13g fat! Why? The buttermilk is substituted for the butter and the nuts are eliminated. Plus, replacing refined flours with oats and whole wheat flour adds fiber and other healthy nutrients.

Ingredients:

1/2 banana, chopped (for topping)

1/2 cup rolled oats (not quick-cooking or instant) (for topping)

1/4 cup light brown sugar (for topping)

1 cup whole wheat flour

1 cup all-purpose flour

1/2 cup light brown sugar (for loaf)

2 tsp baking powder

1/4 tsp salt

2 ripe medium banana

2 eggs, lightly beaten

1 cup lowfat buttermilk

1 Tbsp canola oil

Directions:

Preheat oven to 375°F. Spray a 9" x 5" x 2 1/2" loaf pan with cooking spray.

In small bowl, combine topping ingredients (banana, rolled oats & 1/4 cup light brown sugar). Set aside.

In large bowl, whisk together flours, remaining sugar, baking powder and salt to combine.

In another small bowl, mash bananas. Mix in eggs, buttermilk and oil.

Stir wet ingredients into dry ones, mixing just until combined. Pour batter into prepared pan. Sprinkle topping evenly over batter.

Bake until knife inserted into center of bread comes out clean, 45 to 50 minutes. Do not worry if some bits of topping get very dark.

Let loaf rest in pan 10 minutes. Turn out onto baking rack and cool completely. Serve, or wrap in foil and use later. This bread keeps 4 to 5 days, and freezes well.

Healthy recipe courtesy of American Institute for Cancer Research.