*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.
i don't like rating a recipe that i have altered, but it was so fantastic i just have to comment. i think the recipe would be great on it's own, but b/c of what i did and did not have I: used brown sugar instead of splenda, used 3 bananas and 1 c applesauce, added 1 tsp. cinnamon and 1/2 tsp nutmeg, i cut back 1/4 c. flour and added 1 c oats, 1/2 c walnuts, sprinkled w/ oats. I made 4 mini loaves. it was a dark pan so I baked for 25 min. perfect. sooo yummy especially for such a healthy bread.
Delicious healthy banana bread. I followed others recomendations by using brown sugar instead of the splenda (I don't like using artificial sweetners), 5 bananas instead of 3, 1/2c of applesauce, 1 tsp. of cinnamon, 1/2tsp nutmeg and cut 1/4c of flour and added 1c. oats. I'm always looking for healthier versions of our family favorites and this is now one of them. Very tasty!!
WOW! I am not renowned for my baking ability yet these muffins turned out BEAUTIFULLY. I even made substitutions which I am rarely brave enough to do! I used brown sugar instead of splenda (because I don't like the fake supersweet aftertaste) nonfat vanilla yogurt instead of sour cream and substituted 1/2 c. wheat bran for 1/2 c of the ww flour. I added 1 tsp cinnamon and 1/2 tsp nutmeg as recommended by another reviewer (thanks!) and added 1/2 c. each chopped pecans and chocolate chips. They turned out stunningly! They were quickly gobbled down. I made 18 medium-sized muffins and baked them in silicone pans so had to keep them in 5-10 minutes longer than expected (about 30m). They came to 191 calories a piece with my changes including 6.2 grams of fat (from the pecans chocolate and flax mostly) 32.6 g carbs (including 17 g sugar and 5 g fibre) and 4.5 g protein per muffin... if you left out the choc chips -35.5 calories; no pecans = -22.8 calories; splenda = -32.3 calories (per muffin). So you could get 'em down to about 100 calories each but they wouldn't taste as good:)
I made a lot of changes based on what I had available and these turned out excellent--super moist & full of flavor. Here's what I did: --substituted 1/2c. maple syrup for splenda/sugar --substituted 1/2 c. peach keifer for sour cream & milk --substituted 1/2c. hemp seeds for flaxseed (for someone who doesn't like this the crunchy hemp I would rec. walnut pieces). --substitute 2/3 c. old fashioned oats for for 2/3 of the whole wheat flour --added 1tsp. cinnamon and 1tsp. vanilla --used 1 whole egg instead of eggwhites --baked in toaster over (to avoid heating my already hot house during a souther CA summer!) in muffin tins 30 mins each tin (might take less time in regular oven) --yield: 16 muffins
I had to make a couple of adjustments first I didn't have flaxseed so I used more flour I also used stone ground whole wheat flour. I think it came out great because of the flour I used it had an interesting texture that my husband loves.
I really liked this recipe however I did alter it some because of what I had on hand and preference. I used dark brown sugar instead of splenda and vanilla yogurt instead of sour cream. Plus I threw in a tablspoon or two or whole wheat germ. It turned out wonderfully. It will make a great quick breakfast on days when I'm short on time.
I know that the changes I made make this more fattening but I had to share because this turned out so yummy. I used butter instead of sour cream and one whole egg. At least the flax and whole wheat organic flour I used makes me feel a bit better about cheating. Thanks for the recipe.
I'm always looking for healthy recipes so when I came across this one I was psyched. But the product was just ok. The amount of flax seed added to this recipe made the bread somewhat sticky/chewy. I'd cut back on the flax seed and sub in more whole wheat flour.
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