My Banana Bread Recipe, part 2 (no butter)

This is an update to the banana bread recipe I posted a few months back. In this version, I took out the butter and replaced it with oil. I also used 4 bananas instead of 3, and remembered to add the cinnamon and nutmeg to the recipe (not in the original recipe). I used only sugar, as I didn't have honey on hand. Also, I actually used 2 cups of whole wheat pastry flour, which is not dense like whole wheat flour, instead of the all-purpose/whole wheat mix. I have kept the recipe as is because those ingredients are easier to find.

My Banana Bread Recipe #2

Serving Size : 12

1 cup all-purpose flour
1 cup whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
1/4 cup canola oil
1/2 cup sugar (I prefer brown or raw sugar)
2 eggs
4 bananas, mashed and ripe
1/4 cup milk
1 teaspoon vanilla

Preheat oven to 375 oF. Grease pan or muffin tins.

In a large bowl, stir together flours, baking powder, baking soda, cinnamon, nutmeg and salt. In another bowl, mix together oil and sugar until somewhat fluffy; beat in eggs. Stir in banana, milk, and vanilla. Add dry ingredients and stir just to combine.

Spoon batter into pan and bake 25-30 minutes (less time if making muffins) or until a toothpick inserted in center comes out clean. Remove pan to wire racks. Cool 5 minutes before removing from pan; finish cooling on rack. Serve warm or cool completely and store in an airtight container at room temperature. This freezes well.


Per Serving (excluding unknown items): 198 Calories; 6g Fat (26.6% calories from fat); 4g Protein; 33g Carbohydrate; 3g Dietary Fiber; 36mg Cholesterol; 205mg Sodium.
Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2Fruit; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates.