*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
To further reduce calories I used 1/2 c Egg Beaters for the egg whites 8 bananas 1 c Splenda instead of the brown sugar 2 T applesauce instead of the margarine 2 T vanilla and 2 c each whole wheat and white flour. I baked at 350 due to lack of fat in recipe. I thought it came out pretty decent. I would make it again. I covered the tops of the bread with foil during cooking so they wouldn't over brown.
I made a few revisions but this is a great recipe! First I only made 1/2 the original size so that I just made one pan of the bread. I used 1/2 white & 1/2 whole wheat flour added 3 tbsp applesauce in lieu of margarine/oil added 1 tbsp ground flax seed used twice as many walnuts added an extra splash of vanilla and didn't use any raisins. For those interested I timed the cooking and it took one loaf 37-40 minutes with no burnt top and a moist inside. NOTE: The whole wheat flour makes it a more dense bread and the lack of oil/margarine affects the consistency but neither change the good taste!
I cut the recipe in half because I only have 1 pan that size and it still made plenty. The raisins added flavor but I found the crust to be hard and dry. I'll make this again though because I love banana bread. Can't imagine it w/out walnuts. Got gooey after a couple days.
Excellent alternative to the fat-laden nut bread I used to make. It freezes well keeps in the fridge for weeks and is delicious warmed up! I made some personal adjustments by cutting the original recipe in half and omitting the raisins. I added 1/2 cup pecans (walnuts are really fatty) and 1/4 cup flaxseed (great crunch). Subbed 1/2 wheat and 1/2 white for the flour. Cook for 37 mins. will definitely make this again!
The flavor was good but the texture of the bread could be described as "chewy." It was moist enough but I simply didn't care for the texture. The outside of the bread cooked way too quickly too - in fact it burned. Perhaps I cooked it too long - 45 minutes - but I need to cook most of my other quick breads for at least 1 hour. HOWEVER this is a fair trade-off for the reduction in fat and calories this bread offers.