Good for you Whole Grain Banana Bread

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Modified from the Pillsbury Complete Book of Baking ‘Banana Bread’ recipe

15 servings @ 183 calories/serving

If you are interested in adding fiber to your diet, in eating more whole grains, and at the same time reducing the amount of added sugar, this recipe is for you. Fiber-rich whole grain Banana bread has been a staple in our home. When my son had to avoid eggs and milk due to his food allergies, I made the modified form of this regularly (see below) to have on Saturdays when the rest of us had fiber-rich pancakes. On account of its fiber content, this is a very filling banana bread.

Ingredients for Fiber-rich Whole-grain Banana bread:

½ cup sugar

⅓ cup canola or other oil

2 eggs

3 (or 2 large) ripe bananas, mashed

½ cup (or more) milk

1 tsp vanilla

2 cups whole wheat flour

½ cup wheat or oat bran

½ cup chopped nuts (optional)

1 tsp baking soda

½ tsp salt

1/2-1 tsp cinnamon (optional)

Method for making Fiber-rich Whole-grain Banana bread:

Heat oven to 350℉

Grease bottom of 9×5 or 8×4 loaf pan.

In a large bowl or mixer, beat sugar, oil and eggs.

Add bananas, milk and vanilla. Blend well. If you are beating ingredients by hand or by a hand mixer, it might help to mash the bananas beforehand.

In another bowl, combine flour, bran, nuts, baking soda and salt; mix well with a wire whisk.

Add to banana mixture and stir until dry ingredients are moistened. You may have to add more water or milk because of the bran and whole wheat flour.

Pour into the prepared pan.

Bake at 350℉ for 50-60 minutes or until a toothpick inserted in the center comes out clean.

Cool for a few minutes and then remove from the pan and cool on a cooling rack.

Slice and serve or store in the refrigerator.

Modifications for egg and dairy/milk allergy:

Substitute equivalent amount of egg replacer for the eggs

An easy substitution if you do not have a commercial egg replacer, is to use 1 tbsp of flax meal with 3 tbsp of water. Leave for 15-20 minutes and then use.

Use soy, almond or other milk instead of dairy milk.

I have used this recipe with the above modifications for the many years my son had to avoid dairy and eggs. For some reason, it was more moist than the one made with eggs and milk.

This is not a low-calorie food.

Handy Tips

• Make an extra 1 or 2 loaves to freeze for later.

• Buy ripe bananas when they are marked for clearance in bags.

• If you find ripe bananas, but don’t have time to make the banana bread right away, you can peel and freeze them in plastic containers for later use.

• As an added indulgence, add semi-sweet chocolate chips instead of or in addition to the walnuts.

• If you are not used to so much fiber in your dishes/breads, you might want to start off with 2 cups of all purpose flour and ½ cup wheat bran, or just do 2 cups of whole wheat flour without the wheat bran. As your palate adjusts, you can add in more fiber.

Let me know in the comments section if you might want to make this recipe. Share with others if you do.

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