Banana bread with a hot cup of coffee may seem like a good, quick breakfast or an afternoon snack, but bite for bite, it may not be worth the damage! My recipe, a similar version found in many cookbooks (posted below), yielded the following numbers per serving when cut into 12 thick slices.
15 grams fat
1.5 grams fiber
Here is the original recipe, with the substitutions in bold..
- 1 2/3rd cup all-purpose flour (substituted entirely with whole wheat flour)
- 1 teaspoon baking soda
- ½ teaspoon cinnamon
- ½ teaspoon salt
- 1 cup sugar (I only used 2/3rd cup)
- 2 eggs
- ½ cup oil (substituted entirely with ½ cup unsweetened applesauce)
- 3 very ripe bananas, peeled and mashed
- 2 tablespoons sour cream (substituted entirely with 2 tbsp fat-free vanilla yogurt)
- 1 teaspoon vanilla extract
- 2/3rd cup walnuts, chopped and toasted
- Combine flour, baking soda, cinnamon and salt (do not sift).
- Beat sugar and eggs with whisk or electric mixer until fluffy, then add oil (unsweetened applesauce).
- Combine mashed bananas, sour cream (fat free yogurt) and vanilla, then add to sugar mixture.
- Fold in flour mixture and toasted walnuts.
- Pour into medium/large loaf pan or two small loaf pans lined with parchment paper. Bake about 50 minutes
- Bake at 350 for 45 minutes to an hour
Ready for the big reveal? After all of the substitutions here’s the change…
5.5 grams of fat
3.5 grams fiber
Making little changes or substitutions can yield delicious and healthy results.