Cholesterol-Free Banana Bread
A moist, cholesterol-free banana bread packed with wholesome oats, walnuts, and honey crunch wheat germ, perfect for a healthy snack or breakfast for all ages.
Ingredients
- 2 1/4 cups all-purpose flour ⓘ
- 2/3 cup honey crunch wheat germ ⓘ
- 1/2 cup oats, uncooked ⓘ
- 1/2 cup packed brown sugar ⓘ
- 1 tablespoon baking powder ⓘ
- 1/2 teaspoon salt ⓘ
- 1/4 teaspoon baking soda ⓘ
- 10 tablespoons light corn oil spread ⓘ
- 1 1/2 cups mashed bananas ⓘ
- 1 (6 oz) can frozen apple juice concentrate, thawed ⓘ
- 1/2 cup thawed frozen egg substitute ⓘ
- 1/3 cup walnuts, chopped ⓘ
- 1 teaspoon vanilla ⓘ
Instructions
- Preheat oven to 350°F.
- Grease a 9 x 5-inch loaf pan.
- Mix all-purpose flour, honey crunch wheat germ, oats, brown sugar, baking powder, salt, and baking soda in a bowl.
- Using a pastry blender, cut in the light corn oil spread until the mixture resembles coarse crumbs.
- Stir in mashed bananas, thawed apple juice concentrate, thawed frozen egg substitute, chopped walnuts, and vanilla just until the flour is moistened.
- Spoon the batter into the prepared loaf pan.
- Bake for 60 minutes.
- Cool the bread on a rack, then remove from the pan.
- Slice and serve.
Tips & Substitutions
For a lighter texture, sift the dry ingredients before mixing. You can substitute the honey crunch wheat germ with ground flaxseed for added nutrition. If you don't have walnuts, try pecans or omit them entirely for a nut-free version. Ensure your bananas are very ripe for the best flavor and sweetness.
Serving Suggestions
Serve slices of banana bread warm or at room temperature. It pairs beautifully with a spread of cream cheese or almond butter for a tasty breakfast or snack. For a delightful dessert, consider serving it alongside a scoop of vanilla ice cream or a drizzle of Easy Frosting.
Storage & Reheating
Store leftover banana bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap the bread tightly in plastic wrap and freeze for up to 3 months. To reheat, simply slice and warm in the microwave for 15-20 seconds or toast for a crispy finish.
Nutrition & Diet Analysis (per serving)
Each serving of Cholesterol-Free Banana Bread contains roughly 239 calories, with 9g protein, 27g carbohydrates, and 10g fat. It is a good source of protein (17% of the Daily Value) and iron (15% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use regular eggs instead of egg substitute?
Yes, you can use 2 large eggs instead of the egg substitute. This will add richness to the banana bread. Just beat the eggs lightly before mixing them into the batter along with the other wet ingredients.
How can I make this banana bread gluten-free?
To make this recipe gluten-free, substitute the all-purpose flour with a 1:1 gluten-free baking blend. Ensure that all other ingredients, like oats and baking powder, are certified gluten-free to avoid cross-contamination.
What should I do if my banana bread is too dense?
If your banana bread is dense, it may be due to overmixing the batter. Stir just until the dry ingredients are moistened. Additionally, ensure your baking powder is fresh, as expired leavening agents can impact the rise.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).