Fat-Free Whole Wheat Banana Bread
A moist, fat-free banana bread with whole wheat flour, ripe bananas, and walnuts, perfect for a healthy breakfast or snack that appeals to all ages.
Ingredients
Instructions
- Combine the whole wheat flour, baking soda, baking powder, and sugar in a mixing bowl.
- Stir to mix well.
- Add the mashed bananas, prune puree, and vanilla extract to the dry ingredients.
- Stir until the mixture is moist and well combined.
- Fold in the chopped walnuts.
- Spray a loaf pan with nonstick cooking spray.
- Pour the batter into the prepared loaf pan.
- Bake at 350°F (175°C) for 50 minutes until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For added moisture, consider using applesauce instead of prune puree, or mix in a bit of yogurt. If you're looking for a sweeter bread, you can increase the sugar slightly or add a handful of chocolate chips. Ensure your bananas are very ripe for the best flavor. This recipe can easily be adapted for vegan diets by using a flax egg in place of any egg if included.
Serving Suggestions
This banana bread is delicious on its own, but you can elevate it by spreading a thin layer of nut butter or cream cheese on top. It pairs beautifully with a cup of coffee or tea for breakfast or a snack. You can also enjoy it with a side of fresh fruit for a balanced meal. For more ideas, check out American recipes that incorporate whole grains.
Storage & Reheating
Allow the banana bread to cool completely before storing. Wrap it tightly in plastic wrap or aluminum foil and store it at room temperature for up to 3 days. For longer storage, freeze slices in an airtight container for up to 3 months. To reheat, simply toast slices or warm them in the microwave for about 15-20 seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Fat-Free Whole Wheat Banana Bread contains roughly 140 calories, with 3g protein, 30g carbohydrates, and 1g fat. It is an excellent source of calcium (21% of the Daily Value), and a good source of iron. Note that it is relatively high in sodium, at 1712mg per serving (74% 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 all-purpose flour instead of whole wheat flour?
Yes, you can substitute all-purpose flour for whole wheat flour, but keep in mind that the texture and flavor will change. Whole wheat flour adds a nuttier taste and denser texture, while all-purpose flour will make the bread lighter. If you prefer a softer bread, you might want to try a 50/50 mix.
How do I know when the banana bread is done baking?
The banana bread is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. It’s important not to overbake it, as that can lead to a dry texture. Depending on your oven, you may want to start checking for doneness a few minutes before the suggested baking time.
Can I add other fruits or nuts to the recipe?
Absolutely! You can customize the banana bread by adding other ingredients such as chopped apples, dried cranberries, or different nuts like pecans or almonds. Just be mindful of the overall moisture balance; if you add juicy fruits, you may need to slightly reduce the amount of mashed bananas.
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).