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Wholemeal Banana Loaf 

Rating: 5 stars5 stars5 stars5 stars5 stars(26 ratings made)

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Heart-Friendly Recipe (Click for more information)
Heart-friendly RecipeX
This recipe contains:

Fat:
No more than 15g

Saturated Fat:
No more than 5g

Cholesterol:
No more than 150 mg

Sodium:
No more than 250 mg

Carbohydrates:
No more than 80g

Total Sugars:
No more than 25g total sugars; limit to 35g in desserts
Diabetes-Friendly Recipe (Click for more information)
Diabetes-friendly RecipeX
This recipe contains:

Fat:
No more than 15g

Saturated Fat:
No more than 5g

Cholesterol:
No more than 300 mg

Sodium:
No more than 1000 mg

Carbohydrates:
No more than 50g

Total Sugars:
No more than 25g total sugars; limit to 35g in desserts
Low-Carb Recipe (Click for more information)
Low-Carb RecipeX
This recipe contains:

Carbohydrates:
No more than 45g Total Sugars:
No more than 25g total sugars; limit to 35g in desserts
High-Fibre Recipe (Click for more information)
High-Fibre RecipeX
This recipe contains:

Fibre:
At least 3g
High-Calcium Recipe (Click for more information)
High-Calcium RecipeX
This recipe contains:

Calcium:
At least 50 mg

Serves: 10 person(s)

Preparation Time: 20 mins
Cooking Time: 50 mins

Yield: 1 x loaf

A delicious banana loaf, great for lunch boxes, snacks or dessert.

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Ingredients:

1/2 banana, chopped (for topping)

1/2 cup rolled oats (for topping)

1/4 cup light brown sugar (for topping)

1 cup wholemeal plain flour

1 cup plain flour

1/2 cup light brown sugar (for loaf)

2 tsp baking powder

1/4 tsp salt

2 ripe medium banana

2 eggs, lightly beaten

1 cup buttermilk

1 Tbsp canola oil


Directions:

Preheat oven to 190°C. Spray a loaf tin (9" x 5" x 2 1/2") with cooking spray.

In small bowl, combine topping ingredients (banana, rolled oats & 1/4 cup light brown sugar). Set aside.

In large bowl, whisk together flours, remaining sugar, baking powder and salt to combine.

In another small bowl, mash bananas. Mix in eggs, buttermilk and oil.

Stir wet ingredients into dry ones, mixing just until combined. Pour batter into prepared tin. Sprinkle topping evenly over batter.

Bake until skewer inserted into centre of bread comes out clean, 45 to 50 minutes. Do not worry if some bits of topping get very dark.

Let loaf rest in tin for 10 minutes. Turn out onto wire rack and cool completely. Serve, or wrap in foil and use later. This loaf keeps 4 to 5 days, and freezes well.

Author:

American Institute for Cancer Research
America Institute for Cancer Research

Recipe Book Notes:




Member Comments: (4)


By: tardigrades - 2011-01-20
Fantastic recipe. This is such a great breakfast on-the-go. I added 100g of walnuts (an extra 68 calories per slice) as well as some cinnamon and vanilla, which made it really delicious.



By: cookiecat - 2010-01-24
Can the buttermilk be substituted?



By: shazedmd - 2009-10-29
it takes a bit longer to cook though. more than an hour for me.



By: shazedmd - 2009-10-28
The best bit about this recipe is the topping - I made this for my whole family (who were not Ck''ers and they loved it - It is really wholesome.


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NUTRITIONAL INFO

(Per Serving)
Calories
177 cals
Kilojoules
732 kJ
Fat
4.0 g
Carbohydrates
31.0 g
Protein
5.0 g
Cholesterol
41.0 mg
Sodium
216 mg
Saturated Fat
1.0 g
Fibre
3.0 g
Calcium
167.0 mg
Total Sugars
19.0 g
Note: A dash indicates no data is available.

International:   CalorieKing.com USA | CalorieKing.com.au Australia

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