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Gina's Whole Wheat Banana Bread
Gina from fitnessista.com (I just wrote Fina from ginessista.com hahah) posted a whole wheat banana bread recipe a couple of days ago and as soon as I saw it I KNEW I had to make it. With my friend having a baby yesterday, the timing couldn’t have been more perfect! I only made one MAJOR mistake. I wasn’t paying attention and tossed the brown sugar (I used the real stuff) into the dry instead of the wet, so it didn’t blend perfectly. They were amazzzing anyway. Gina you didn’t tell us these were seriously DECADENT!!!
I made myself a mini so I could have one tonight!
100% Whole Wheat Banana Bread (Gina’s recipe adapted from this recipe)
• 4 medium ripe bananas, mashed
• 1 cup plain nonfat yogurt (I used 3/4 cup lowfat vanilla yogurt)
• 1 egg
• 1 1/4 cup Sucanat (or brown sugar of your choice) (I used 1 cup of brown sugar)
• 1 cup golden raisins (I used 1/2 cup regular raisins and 1/4 cup walnuts)
• 2 1/2 cups whole wheat flour
• 1 teaspoon baking soda
• 1 teaspoon salt and 1 teaspoon cinnamon
• 1 teaspoon vanilla and 1/2 teaspoon nutmeg (wa I lost my vanilla! where is it?!?!)
Preheat oven to 350°F. Spray glass loaf pans (2 – 8.5 x 4.5 x 2.5) with cooking oil spray.
Mix the dry ingredients, then add the wet. Stir until blended but don’t overmix. Pour into loaf pans.
Bake 50 to 60 minutes or until inserted toothpick comes out clean. Cool in pans on wire rack for 5 – 8 minutes. Remove from loaf pans and cool completely. Slice and serve. Wrap with plastic wrap keep moist.
**I made one little loaf pan and 12 muffins since that’s what I felt like! Because of that I only cooked mine for 30 minutes.
Gina thanks for the amazing recipe!!! These are awesome!
P.S. Here is her original post: http://www.fitnessista.com/2008/09/i-owe-ya.html
15 Responses to “Gina's Whole Wheat Banana Bread”
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YYYYES!!!! Hooray for scrumptious banana bread – love Gina’s recipe!
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Soooooo yummy!
PB – no carrots! Silly guy.
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nice candle!!!
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I love banana bread!
I tried to be vegetarian today too – I ended up having shrimp at lunch accidentally (I just forgot). But maybe I’ll try tomorrow.
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Ohh there is nothing bettwe than fresh baked bread and make sure to spread it with PB and top with cereal or wheat germ!
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YEAHHHH! i’m so glad you liked it!!
i need to buy some bananas and let them go brown so i can make some more
thanks for the shout out, friend!
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Amazing- I added chocolate chips.
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Thank you soooo much for posting this recipe. I found it by searching for banana bread and sucanat. Japanese summer is spoiling bananas before my very eyes, and so a recipe calling for 4 was even better. My bananas had almost liquified in their skins.
I liked your changes, but I added my own. I used only 1 cup of sucanat, and ended up with a half cup of walnuts which I preroasted lightly plus a half cup of raisins (added the raisins to the wet) and the walnuts to the dry. I once read that the use of an oil helps loaf cakes/breads to keep better, so I added 1 Tbs of coconut oil to the wet ingredients.
I pondered about muffins, but just went with 2 loaf tins in the end (one glass and one metal) both coated with coconut oil. They seemed to come out the same. Only needed about 40 mins to cook in a fan-forced oven the size of a shoe box. The loaves came out beautifully and the spices are wonderful. Perhaps because it only uses baking soda, I found there was no bitter aftertaste. Being wholewheat too, I am happy to give this to my little girls as a not overly sweet but healthy snack. This is a real keeper!
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You can also sub the yogurt for sour cream.. I know I know not as healthy, but makes it SO moist it sticks to the roof of your mouth. That’s a Martha Steward secret!
-Sylvia
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My banana nut bread has sour cream in it.. Makes it so moist it’ll last for two weeks in the fridge in a Gladware container. I’m happy with this recipe, although I like pecans better than walnuts.. but that’s just me.
Kudos
-Kenzie
Propane Burners
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I’ll try to put this to good use immdeiaetly.
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BEU9eF xbhgypekjtfx
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I found this recipe today as I was looking for a healthy desserty way to use up those frozen bananas from this past summer that I didn’t use making smoothies! The recipe was wonderful and made yummy bread! Not too sweet and so healthy! yay! The only thing I changed was that I only used one 8×4 loaf pan, and used over half the batter, but not quite all of it for just the one pan as I would be afraid it would burn before cooking through the middle if I used all of it. I used the rest of the batter in mini muffin cups, and it made about 12 – 15 of those – took 10 minutes (also delicious – I probably ate about 6 of those right out of the oven
) I also omitted the raisins all together and added 1/4 C chopped walnuts. Looks great with them sprinkled on top before baking as well. Thanks again for the post. Happy Baking!
Liz
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