OAT FLOUR BANANA BREAD RECIPES
BANANA BREAD | RECIPES | WW USA
Moist and rich, this banana bread makes a great breakfast or snack that you and your loved ones won't be able to get enough of. It's the best way to use up bananas that you think are about to go bad; there's definitely no need to waste them. The combination of all-purpose flour and whole-wheat flour give the bread the best texture while imparting a delightful nutty flavor. The chopped walnuts are a crunchy treat as well, but feel free to omit them if you don't particularly want them in your bread. You can enjoy it plain or toasted with some reduced-fat cream cheese smeared on each slice.
Provided by WEIGHTWATCHERS.COM
Total Time 75 minutes
Prep Time 15 minutes
Cook Time 60 minutes
Yield 18 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F. Coat a large loaf pan with cooking spray.
- Peel and mash 3 bananas. Peel and cut 2 bananas into small chunks. Set both aside.
- In a large bowl, sift together both types of flour, baking powder, baking soda and salt; set aside.
- In another large bowl, using an electric mixer, combine butter and sugar until light and fluffy. Add egg; beat to incorporate.
- Alternating in batches, add mashed bananas, flour mixture and milk to bowl with butter mixture. Combine well but do not over beat; fold in walnuts and banana chunks.
- Turn batter into prepared pan; bake until a tester inserted in center of bread comes out clean, about 1 hour. Cool in pan for 15 minutes and then turn out onto a wire rack to cool more. Cut into 18 slices. Yields 1 slice per serving.
Nutrition Facts : Calories 87 kcal
BANANA BREAD | RECIPES | WW USA
Moist and rich, this banana bread makes a great breakfast or snack that you and your loved ones won't be able to get enough of. It's the best way to use up bananas that you think are about to go bad; there's definitely no need to waste them. The combination of all-purpose flour and whole-wheat flour give the bread the best texture while imparting a delightful nutty flavor. The chopped walnuts are a crunchy treat as well, but feel free to omit them if you don't particularly want them in your bread. You can enjoy it plain or toasted with some reduced-fat cream cheese smeared on each slice.
Provided by WEIGHTWATCHERS.COM
Total Time 75 minutes
Prep Time 15 minutes
Cook Time 60 minutes
Yield 18 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F. Coat a large loaf pan with cooking spray.
- Peel and mash 3 bananas. Peel and cut 2 bananas into small chunks. Set both aside.
- In a large bowl, sift together both types of flour, baking powder, baking soda and salt; set aside.
- In another large bowl, using an electric mixer, combine butter and sugar until light and fluffy. Add egg; beat to incorporate.
- Alternating in batches, add mashed bananas, flour mixture and milk to bowl with butter mixture. Combine well but do not over beat; fold in walnuts and banana chunks.
- Turn batter into prepared pan; bake until a tester inserted in center of bread comes out clean, about 1 hour. Cool in pan for 15 minutes and then turn out onto a wire rack to cool more. Cut into 18 slices. Yields 1 slice per serving.
Nutrition Facts : Calories 87 kcal
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BANANA BREAD {ALMOND & COCONUT FLOUR} | COMFY BELLY
Update on 1/19/2019: I added 10 minutes on to the baking time. I usually bake my loaf in a toaster oven, which bakes faster.For one loaf I use a 5x8" pan but you can go smaller for a taller loaf, and this recipe is easy to double for two loaves.You can use any kind of baking pan or muffin pan for this recipe. As written it fits well in a smaller bread pan (7.5 inches by 3.5 inches) however you can increase the ingredients to fill a larger baking pan (use the handy slider in the recipe layout to see how to increase the batter by 1/2 and so on). I usually use small aluminum loaf pans (7.5 inches x 3.5 inches, or 8 inches x 5 inches) for this recipe. It bakes evenly and bread slices come out of the pan quite easily. If you want to remove the entire loaf from the pan, line the bottom with parchment paper and once baked, slide a knife along the edges of the bread to release it. You can also grease the sides of the pan if you want to, but I don't, and never have a problem removing the bread from the pan.As for replacing the maple syrup or honey, a few readers have told me they use applesauce with great results (about 3 tablespoons of apple sauce, or up to 1/4 cup of applesauce).Note: no chocolate or maple syrup for SCD.
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Calories 179 kcal per serving
From comfybelly.com
Reviews 5
Calories 179 kcal per serving
- Cool and slice. Store sealed at room temperature for a few days, in the refrigerator for a few weeks, or freeze for a few months.
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