Sweet, moist, and with just the right amount of banana flavor – this lightened up loaf (that’s also low in added sugars) has been declared the “best” time and time again.
I developed this recipe using a mixture of white whole wheat and all-purpose flour for a wholesome, yet still, light textured loaf. If you choose, however, you can use all white whole wheat flour for a slightly nuttier-tasting loaf with a bit more fiber, or 2 cups of all-purpose flour for a more cake-like loaf.
You can also bake it many ways. One large loaf is always impressive, but you can also make 2-smaller loaves with the batter. When baking 2-smaller loaves expect a baking time of 35 to 40 minutes.
Once baked and cooled, wrap the loaf tightly in foil and it will keep fresh for days (a quick warming of a slice in the microwave brings back fresh-out-of-the-oven-goodness). I also like to tuck individual slices into baggies, then freeze them for later. On busy mornings all I have to do to enjoy a delicious piece of home-baked banana bread is to throw one in the microwave for about thirty seconds. The frozen slices can remain in the freezer for weeks.
2 large eggs
2/3 cup no-calorie granulated sweetener*
1 1/3 cups mashed banana (about 3 medium ripe bananas)
1/4 cup vegetable oil
2 teaspoons molasses
1 1/2 teaspoons vanilla extract
1 cup white whole wheat flour
1 cup all-purpose flour
1 1/2 teaspoons baking soda
1/2 cup chopped walnuts (optional)
1. Preheat the oven to 350°F. Lightly coat a nonstick 9 X 5-inch loaf pan with cooking spray.
2. In a large bowl, beat the eggs and sweetener together with an electric mixer until the eggs are pale yellow and have tripled in volume. Reduce the speed to low and add the mashed bananas, oil, molasses, and vanilla extract.
3. In a large bowl, combine the flours, baking soda, and nuts, if desired. Stir. Make a well in the center and add the banana mixture. Using a large spoon or spatula, stir just until the dry ingredients are moistened. Scrape batter into the prepared loaf pan (or pans) and smooth the top.
4. Bake for 45 to 50 minutes or until a toothpick inserted into the middle of the loaf comes out clean. Cool on a wire rack for 10 to 15 minutes before removing from pan.
* Note: As per package directions, when using all-natural Truvia for Baking or other lower calorie sugar/stevia blend, use 1/2 as much, or 1/3 cup. Add 5 to 10 minutes to the baking time, testing the loaf with a toothpick as directed.
Marlene Says: It may surprise you, but enjoying a delicious piece of this banana bread will raise your blood sugar less than eating a banana (it’s the added combo of healthy fiber and fat—but no added sugar—that does the trick).
Nutrition Information Per Serving: (1 slice) Calories 160 | Carbohydrate 24g (Sugars 5g) | Total Fat 6g (Sat Fat.5g) | Protein 4 g | Fiber 2g | Cholesterol 35 mg Food Exchanges: 1 1/2 Starch, 1 Fat Carbohydrate Choices: 1 1/2 Weight Watcher Plus Point Comparison: 4 Smart Points: 4**
**The nutrition content from the bananas, including the calories and gms of sugar, were subtracted from the nutritional information before calculating the Smart Points per WW guidelines.