Cholesterol-Free Banana Raisin Bread
A moist, hearty banana raisin bread with oats and applesauce, offering natural sweetness and wholesome flavors perfect for breakfast or snack time.
Ingredients
- 3 cups flour ⓘ
- 3/4 cup packed brown sugar ⓘ
- 1 teaspoon baking powder ⓘ
- 3/4 teaspoon baking soda
- 1/2 cup light corn oil spread ⓘ
- 1 2/3 cups mashed bananas (about 4 medium) ⓘ
- 1 cup dark seedless raisins ⓘ
- 1 cup quick-cooking oats ⓘ
- 1/2 cup frozen no-cholesterol egg substitute ⓘ
- 1/2 cup unsweetened applesauce ⓘ
Instructions
- Preheat oven to 350°F (175°C).
- Grease a 9 x 5-inch loaf pan.
- In a large bowl, mix flour, brown sugar, baking powder, and baking soda.
- Cut in light corn oil spread until mixture resembles coarse crumbs.
- Stir in mashed bananas, raisins, oats, egg substitute, applesauce, and vanilla extract just until flour is moistened.
- Pour batter into prepared pan.
- Bake for 1 hour and 15 minutes until done.
- To prevent overbrowning, cover bread loosely with a tent of foil after 1 hour.
- Cool bread in pan for 10 minutes.
- Remove from pan and serve.
Tips & Substitutions
For a twist, consider adding chopped nuts or swapping out raisins for dried cranberries. If you prefer a sweeter bread, increase the brown sugar slightly. Ensure your bananas are very ripe for maximum sweetness. You can also substitute whole wheat flour for half of the all-purpose flour for added fiber. Remember to measure your flour correctly by spooning it into the measuring cup and leveling it off.
Serving Suggestions
Serve warm slices of banana raisin bread with a spread of almond butter or cream cheese for a delightful breakfast or snack. It pairs beautifully with a cup of coffee or tea. For a complete meal, consider serving it alongside a Modified Spinach Salad for a balanced lunch. This bread also makes a great addition to a brunch spread.
Storage & Reheating
Store any leftover banana raisin bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and place it in the freezer, where it can last for up to 3 months. To reheat, simply thaw at room temperature or microwave slices for a few seconds until warm.
Nutrition & Diet Analysis (per serving)
Each serving of Cholesterol-Free Banana Raisin Bread contains roughly 265 calories, with 3g protein, 63g carbohydrates, and 1g fat. It is a good source of calcium (10% of the Daily Value). Note that it is relatively high in sodium, at 583mg per serving (25% 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 fresh eggs instead of an egg substitute?
Yes, you can use fresh eggs in place of the no-cholesterol egg substitute. Typically, 1/4 cup of egg substitute is equivalent to one large egg. So, you would need about 2 large eggs for this recipe. Keep in mind that this will change the cholesterol content of the bread.
How can I make this recipe gluten-free?
To make this banana raisin bread gluten-free, substitute the all-purpose flour with a gluten-free all-purpose flour blend. Ensure that the blend contains xanthan gum if your mix does not already include it. The texture may vary slightly, but the flavor will remain delicious.
Can I add other fruits to this recipe?
Absolutely! Feel free to add other fruits like chopped apples, pears, or even blueberries to the batter. Just ensure that the total amount of wet ingredients remains balanced to maintain the bread's texture. Adding spices like cinnamon or nutmeg can also enhance the flavor profile.
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).