Low-Fat Whole Wheat Banana Bread: Whole Wheat Food Storage Recipes
The good news first, I was the runner-up in the Utah’s Own Down Home Cookoff! It was so much fun to be at the fair and to participate in the contest. The winner had such a delicious looking recipe. Don’t worry, I’m going to take it and make it out of food storage for you guys because I think everyone should try this Skookie (large ooey-gooey cookie right out of the oven topped with ice cream and chocolate sauce)! If you want to see clips of the finals of the contest, you can click HERE.
Another favorite trick of mine for breakfast is to have breads around for people to grab and eat on the go. Not only do breads taste good but when you use whole wheat they’ll keep you full. You can always make a double batch of bread and put one out fresh to eat and freeze the other. It’s great for an everyday emergency when you need breakfast on the go!
Now I understand that low-fat, whole wheat, and delicious may not sound good together in a sentence but this this low-fat whole wheatBanana Bread is DELICIOUS!!! I got the recipe from a ward cookbook and couldn’t believe how good it was! It’s my favorite banana bread recipe and anyone else’s who has tried it. I’ve served it at a lot of brunch events and it gets gobbled up. The bread tastes better the next day. It is so moist and tastey, don’t be surprised when it goes fast!
Low-Fat Whole Wheat Banana Bread
4 T margarine (or butter), softened
¼ C applesauce
2 eggs (2 T. Dehydrated Eggs +1/4 C. Water)
2 T skim milk or water
¾ C packed light brown sugar
1 C mashed banana (2-3 medium bananas)
1 ¾ C Whole Wheat Flour
2 t baking powder
½ t baking soda
¼ t salt (optional)
¼ C coarsely chopped walnuts or pecans
(optional)
¼ C applesauce
2 eggs (2 T. Dehydrated Eggs +1/4 C. Water)
2 T skim milk or water
¾ C packed light brown sugar
1 C mashed banana (2-3 medium bananas)
1 ¾ C Whole Wheat Flour
2 t baking powder
½ t baking soda
¼ t salt (optional)
¼ C coarsely chopped walnuts or pecans
(optional)
Beat margarine, applesauce, eggs, milk, and brown sugar in large mixer bowl until smooth. Add banana and blend at low speed; beat at high speed 1 to 2 minutes. Combine flour, baking
powder, baking soda, and salt; mix into batter. Mix in nuts. Pour batter into greased loaf pan, . Bake at 350º F until bread is golden and toothpick inserted in center comes out clean (55
to 60 minutes). Cool in pan on wire rack 10 minutes; remove from pan and cool to room temperature.
powder, baking soda, and salt; mix into batter. Mix in nuts. Pour batter into greased loaf pan, . Bake at 350º F until bread is golden and toothpick inserted in center comes out clean (55
to 60 minutes). Cool in pan on wire rack 10 minutes; remove from pan and cool to room temperature.
**Helpful Hint** If you don’t have two bread pans but want to double the recipe, you can always put it in a bundt pan (as pictured above). This works great for brunches or anytime you want to “dress up” the bread. Be sure to lengthen the baking time by about 5 or 10 minutes when using the bundt pan.
For more tips and tricks for using food storage in your everyday recipes, please visit www.everydayfoodstorage.NET
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