-------
Hi there, everyone! My name is Jenn and I've been a food blogger for roughly seven months now. Through my blog, eating bender, I have grown to know and love the blogging community. I have made new acquaintances, developed what I think could be lifelong friendships, and look forward to the time each day where I can sit in front of the computer and write about my thoughts, feelings and of course, FOOD.My philosophy about eating and exercise is simple: both are needed to live a satisfying and gratifying life. I am constantly working to listen to my body and eat intuitively. I also feel that there is always a way to make great-tasting meals and treats that are both healthy and satiating.
Recently, I set out to apply this belief by creating a wholesome banana bread recipe. I've dubbed it Betta Banana Bread, which Juliet kindly asked me to come blog about (she is a fan of the recipe). I hope you enjoy it!
TIP: Make sure to always use ripe bananas (the spottier, the better) when making banana bread. It provides the extra moisture and sweetness that makes this bread such a sweet treat!
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)
Directions:
Preheat oven to 350 degrees
Combine dry ingredients. Combine wet ingredients. Combine wet and dry ingredients :) 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 springform pan and baked it at 350 degrees for 45-55 minutes (depending on the oven). The bread should be a golden brown color and cooked around the edges.
Nutrition Information (per slice - 1 weight watchers point):
60 calories
1g fat
11g carbohydrates
1g fiber
2g protein
There are many ways to eat this banana bread. I've come up with a few options during my taste testing and experimenting that you may enjoy just as much as I have:
- Eat a slice plain
- Eat a slice topped with butter, jam or nut butter
- Eat a slice with some low calorie almond milk
- Crumble a slice over low calorie oatmeal or cereal as a deliciously sweet topping
- Crumble a slice over low-fat yogurt, or fage yogurt
I'd like to give a big thank you to Juliet for giving me the opportunity to spread some banana bread cheer! If any readers try the recipe, please don't be shy and let me know what you think! You can leave a comment on one of my posts or send me an email: eatingbender@gmail.com
Happy baking!
13 comments:
great recipe! thanks for sharing!
Banana is just so good when it's mixed in!
Thanks for sharing the banana bread cheer, Jenn!
Jenn's recipes = always AAAAMAZING!!!!
Great guest post! You can never go wrong with banana bread. :)
I just found your blog through Jenn - it's great :)
Love the guest post! I want to try this recipe.
Great recipe! thanks for sharing
great recipe, i can't wait to try it! have you made these as muffins or muffin tops? do you think they'd bake well in the smaller portions?
I recently came accross your blog and have been reading along. I thought I would leave my first comment. I dont know what to say except that I have enjoyed
reading. Nice blog. I will keep visiting this blog very often.
Sarah
mmm that sounds good. i think i'm going to add flax seeds, and some dried cranberries too.
Just a couple questions, trying to keep my calories in perspective. I know its only like 60 per slice but...
How big is one slice? any idea how many calories are in the entire loaf? and, what size loaf pan should I use.
oh my goodness! i made this and it was so so good! i added cinnamon too. you cant even tell it is lowfat or anything. i will defintely be making it again instead of my old full fat recipe i used to make why which wasnt even as good
Banana bread also makes a good french toast.
Post a Comment