Yield: Makes 1 loaf, 16 slices.
Ingredients
1 cup white whole wheat flour
¾ cup all-purpose flour
1 cup granulated sugar
1 teaspoon baking soda
½ cup chopped, toasted walnuts (optional)
1¼ cups mashed very ripe bananas (3 medium)
¼ cup unsalted butter, softened
¼ cup unsweetened applesauce
2 large eggs, beaten
1 teaspoon vanilla extract
2 tablespoons low-fat buttermilk
Instructions
- Preheat oven to 350°F. Lightly spray with nonstick cooking spray or grease bottom only of 8 ½ x 4 ½-inch loaf pan.
- In large bowl, whisk together white whole wheat flour, all-purpose flour, sugar, baking soda and walnuts.
- In medium bowl, whisk together bananas, butter, applesauce, eggs, vanilla and buttermilk.
- Add banana mixture to flour mixture; stir ingredients together just until combined. Do not over mix batter. Spread batter into pan.
- Bake on middle oven rack 60 to 65 minutes, or until wooden pick inserted in center comes out clean. Check doneness by inserting a thermometer in center of loaf (205°-210°F). Cool 5 minutes; loosen sides of bread from pan using a knife. Remove bread from pan to cooling rack. Cool completely, about 1 hour, before slicing.
Nutrition Information:
1 slice provides approximately: 157 calories, 3 g protein, 29 g carbohydrates, 2 g dietary fiber, 4 g fat (2 g saturated), 31 mg cholesterol, 15 mcg folate, 1 mg iron and 90 mg sodium.
Kansas Wheat Commission Test Kitchen Note: To store, wrap and refrigerate bread no longer than 1 week. May be frozen.