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Add a photoHere's a welcome variation on banana bread featuring much less sweetener than traditional recipes, and a double dose of whole grains (whole wheat and oats). The buttery flavor of pecans is an interesting departure too, but if they're not in the budget, substitute walnuts.
Ingredients
- 1/2 cup butter, softened
- 1/3 cup sugar
- 1/3 cup honey
- 2 eggs
- 1/4 cup buttermilk (or sour milk)
- 3 or 4 ripe bananas (1 1/2 cups mashed)
- 1 teaspoon vanilla extract
- 2 cups whole wheat flour (I used white whole wheat)
- 1/2 cup oatmeal
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup chopped pecans
Directions
- Preheat oven to 350 degrees F. Spray a 9" x 5" x 3" loaf pan.
- In large mixing bowl beat butter, sugar and honey til well blended. Beat in eggs. Mix in buttermilk, bananas and vanilla.
- Add flour, oatmeal, baking powder, baking soda, salt and pecans, and mix until well combined but do not overbeat.
- Push batter into prepared pan and bake about 50 minutes or until toothpick inserted in center comes out clean (dark pans will bake faster so reduce time accordingly.)
- Remove from pan and cool on wire rack.
- Yield: 16 slices.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 54g | |
| Recipe makes 16 servings | |
| Calories 188 | |
| Calories from Fat 81 | 43% |
| Total Fat 9.4g | 12% |
| Saturated Fat 4.14g | 17% |
| Trans Fat 0.0g | |
| Cholesterol 39mg | 13% |
| Sodium 247mg | 10% |
| Potassium 121mg | 3% |
| Total Carbs 24.44g | 7% |
| Dietary Fiber 2.6g | 9% |
| Sugars 11.03g | 7% |
| Protein 3.67g | 6% |
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