I’ve made this banana nut bread for years, and it’s my absolute favorite!! Healthy, too – if such a delicious treat can also be considered “healthy.” This banana bread is wonderfully moist without all the vegetable oil that most recipes call for.
If you are looking for an explosion of multilayered sweet and salty flavors in delicious combination, try topping it with a salted caramel glaze!
1 cup / 240 ml all-purpose flour
1 cup /240 ml whole-wheat flour
1/2 cup / 120 ml packed brown sugar
1 Tbsp / 15 ml baking powder
1 tsp / 5 ml cinnamon
¼ tsp / 1.25 ml baking soda
4 egg whites, beaten until fluffy
1 cup / 240 ml mashed bananas (ripe)
1/2 cup / 120 ml buttermilk or skim milk soured with 1 Tbsp lemon juice
⅓ cup / 80 ml unsweetened applesauce
1 tsp / 5 ml vanilla
1/2 cup / 120 ml chopped walnuts
1/2 cup / 120 ml raisins (optional)
1 Tbsp / 15 ml grated orange zest (fresh, if possible)
1. Preheat oven to 350 degrees. Lightly coat a 9 x 5 inch loaf pan with cooking spray and dust with flour (or use baking spray). You can also line pan with parchment paper instead of spraying the pan.
2. In large bowl combine dry ingredients. In another medium bowl, beat egg whites until fluffy. Then pour bananas, buttermilk (or soured milk), applesauce and vanilla into a large bowl.
3. Add dry ingredients to wet and mix until just blended. Fold in egg whites, then add walnuts, raisins and grated orange zest. Pour into prepared load pan.
Bake for 55 minutes.
Bake for 25 minutes in preheated 350 degree F oven. Fill each 3/4 full with batter. Let loaves cool for about 5 minutes and then transfer to a cooling rack to cool completely.
Makes 10-12 loaves
Bake for 22 – 25 minutes in preheated 375 degrees F oven. Fill each ¾ full with batter. Let muffins cool for about 5 minutes and then transfer to a cooling rack to cool completely.
Makes 12 muffins
- Category: Sweet Bread