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Banana Nut Bread

Servings = 8 | Serving size =1 slice

This recipe can be multiplied by 2.

This healthy recipe can be multiplied by 2, but you’ll need to use two loaf pans. Bread will keep for 72 - 96 hours in a plastic bag. Reheat gently. This will freeze fairly well if sealed tightly in a plastic bag.

This recipe can be multiplied by two but must be cooked in two separate loaf pans.

Preheat oven to 350°F. Line a 1 1/2 quart glass Pyrex oblong loaf pan with foil (non-stick foil works best).

Whisk the egg yolk until smooth. Add the reduced-fat spread and whisk together until smooth.

Using the whisk, mash the bananas into the mixture until smooth. Add the Splenda® and vanilla extract and whisk until smooth.

In separate bowl whisk the egg whites until they begin to be very frothy and white. Do not beat into stiff peaks.

Place the all-purpose flour, whole wheat flour, salt, baking powder, baking soda, cinnamon, nutmeg and wheat germ in a sifter and sift into the mixing bowl.

Gently fold the creamed mixture together with the flour mixture. As this is blended add the pecans. As soon as the mixture is well blended add the frothed egg whites and fold together until smooth.

Just as the pecans are blended in, add buttermilk and fold until smooth.

Pour the batter into the lined Pyrex dish and sprinkle the light brown sugar evenly over the top. Place the loaf pan in the preheated oven. Bake for 55 minutes.

Nutrition Facts

Serving size: 1 slice | Servings 8

Calories 223 | Calories from Fat 60

Amount Per Serving (% Daily Value)

Total Fat 7g (11%) | Saturated Fat 1g (4%)

Monounsaturated Fat 3g | Trans Fat 0g

Cholesterol 27 mg (9 %) | Sodium 312 mg (13 %)

Total Carbohydrates 35g (12%) | Sugars 6g

Dietary Fiber 4g (15%) | Protein 7g

Vitamin A 3% | Vitamin C 5 % | Calcium 9% | Iron 11%

Vitamin K 1 mcg  | Potassium  271 mg | Magnesium  48 mg