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Bake It: Whole Wheat Banana Bread

Rotten bananas plus rainy (or snowy depending on your location) weather equals baking. This whole wheat banana bread is tasty and the streusel type topping makes it slightly fancy. I think substituting buttermilk for butter is a great idea. The texture of the bread reminds me of the beer bread my mom made when I was a kid. This banana bread is very moist and a little heavy, but it certainly makes a tasty snack.

To see the recipe just

Whole Wheat Banana Bread
adapted from the American Institute for Cancer Research

What you need:

Topping:
1/2 banana, chopped
1/2 cup rolled oats (not quick-cooking or instant)
1/4 cup Sucanat or light brown sugar

Bread:
1 cup whole wheat flour
1 cup all-purpose flour
1/2 cup Sucanat or light brown sugar
2 tsp. baking powder
1/4 tsp. salt
2 ripe medium bananas
2 eggs, lightly beaten
1 cup lowfat buttermilk
1 tbsp. canola oil

What you do:

  1. Preheat oven to 375 degrees. Spray a 9-inch x 5-inch x 2 1/2-inch loaf pan with cooking spray or canola oil spray.
  2. In small bowl, combine topping ingredients. Set aside.

  3. In large bowl, whisk together flours, remaining sugar, baking powder and salt to combine.
  4. In another small bowl, mash bananas. Mix in eggs, buttermilk and oil.
  5. Stir wet ingredients into dry ones, mixing just until combined. Pour batter into prepared pan. Sprinkle topping evenly over batter.
  6. Bake until knife inserted into center of bread comes out clean, 45 to 50 minutes. Do not worry if some bits of topping get very dark.
  7. Let loaf rest in pan 10 minutes. Turn out onto baking rack and cool completely. Serve or wrap in foil and use later. This bread keeps 4 to 5 days, and freezes well.

Nutritional Information:
Makes 1 loaf, about 10 slices.
Per serving: 229 calories
3g fat
less than 1g sat. fat
46g carbohydrate
6g protein
3g dietary fiber
201mg sodium

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TidalWave TidalWave 8 years
misslilad, the buttermilk and canola oil was just used in place of butter. in my personal banana bread recipe i use a stick of butter, no oil at all, and 5T of regular 2% milk that i put in at the very end.
TidalWave TidalWave 8 years
misslilad, the buttermilk and canola oil was just used in place of butter. in my personal banana bread recipe i use a stick of butter, no oil at all, and 5T of regular 2% milk that i put in at the very end.
misslilad misslilad 8 years
anyone know if you have to use buttermilk? i have plain milk that i never drink at home and would rather use that than have 2 things of milk in my fridge that will eventually go bad
wakefield wakefield 8 years
This looks good and nourishing. Thanks. I have 4 sad looking bananas right now so this is great.
Fitness Fitness 8 years
TidalWave - Canola oil is equal in fat, if not slightly higher, than butter. Canola oil is really low in saturated fats and contains healthy fats and even some omega-3 fatty acids which are SO good for you!
Fitness Fitness 8 years
TidalWave -Canola oil is equal in fat, if not slightly higher, than butter. Canola oil is really low in saturated fats and contains healthy fats and even some omega-3 fatty acids which are SO good for you!
nancita nancita 8 years
I have been looking for a good healthy bread recipe. I love that this one uses rolled oats.
UrbanBohemian UrbanBohemian 8 years
I so want to make this right now!
rlveronica rlveronica 8 years
Thanks Fit!!! This is exactly what my mom has been bugging me to make. :)
kia kia 8 years
Mmmm, I made a batch of whole wheat banana bread last week. I added wheat flakes in lieu of oatmeal as well as brown rice syrup instead of sugar.
TidalWave TidalWave 8 years
does the butter substitution even matter if you're just adding canola oil anyway?
rumpel2 rumpel2 8 years
i love banana bread...thanks for the whole wheat healthier version...hopefully it'll taste as good as the regular one :)
emalove emalove 8 years
Bananas are my favorite, this looks like a great recipe.
aimeeb aimeeb 8 years
Yum!!!!
aimeeb aimeeb 8 years
Yum!!!!
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