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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:

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

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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