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How to Make Healthy Banana Bread

By Emily McKenna, April 24, 2012 - 11:42am

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Emily asks: What’s your favorite way to make banana bread, or other quick breads, healthier?

COMMENTS POSTEDsort icon

Where can i find the recipe and the prepare way for these "healthy banana bread"?
Thanks!

Anonymous

06/30/2014 - 8:15am

I've been looking for a healthy banana bread recipe for ages - and this one looks delicious! Thank you for sharing!

Anonymous

11/15/2013 - 9:10pm

i add millet or oats to the top or in the mix.

Anonymous

07/01/2013 - 3:43pm

Ripe/overripe bananas can be frozen (whole, unpeeled) to be used when it's convenient. I keep a bag in my freezer to drop them in, then remove as needed. They thaw quickly & are easily mashed.

Anonymous

08/16/2012 - 1:58pm

My husband liked very ripe bananas fried in a little margarine, placed on toast or waffles with peanut butter and apple sauce on top. Bananas used in breads or anything else is great; how about with
strawberries.

Anonymous

08/16/2012 - 12:27pm

I like to add wheat germ and substitute a part of the flour with oat flour, I sometimes add whole flax seed as well. If I use chocolate I prefer to use chocolate with 70% cocoa. A tip is to freeze bananas that have gone brown and whenever you feel like making banana bread, thaw the bananas and add them to the batter as usual, that way you don´t let old bananas go to waste and the banana bread tastes great!

k_almqvist

07/31/2012 - 3:42am

I use whole wheat flour, fat free Greek yogurt olive oil and brown sugar Splender. I grate Trader Joe's Carb Safe, scant sugar chocolate instead of using regular chocolate chips.

Anonymous

05/24/2012 - 7:38pm

I substitute applesauce, yogurt, or flax seed meal for part of the fat and/or egg as I am allergic to eggs. I have been using 1/2 AP flour and !/2 whole wheat flour for years! I like to add orange zest to spice up the banana bread. My family doesn't care for nuts, so I substitute raisins or any other dried fruit. I make one batch and divide it into 4 small loaf pans - they cook a little quicker, plus my sister and daughter like to have them for breakfast. If you make a large loaf, you may not always eat it right away and it gets stale and/or moldy. With the small loaves you can freeze them and take them out the night before. Sometimes if you're the only one eating a large loaf, you get tired of it before you finish it, small loaves make it easy to change up your choices.
Rosemary
nellieduclos@yahoo.com

Anonymous

05/19/2012 - 12:30am

My Grandmother and Mother and myself have made various versions of banana bread all my life. I'm glad to get this one with the use of partial whole wheat flour for more flavor and fiber. I like to add whole fresh or frozen cranberries ( not the dried sweetened ones) for a tartness to balance the sweet bananas.

Anonymous

04/26/2012 - 10:08am

I add ground flax seed to mine.

Anonymous

04/25/2012 - 12:04pm

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