Honey Banana Bread(No Cholesterol)
A moist, flavorful honey banana bread packed with bananas and walnuts, perfect for breakfast or snack, suitable for those seeking a cholesterol-free treat.
Ingredients
Instructions
- Stir together flour, baking powder, baking soda, and salt.
- Add chopped walnuts to the dry ingredients.
- Combine mashed bananas, lemon juice, honey, and skim milk in a separate bowl.
- Gradually add the flour mixture to the banana mixture, beating well after each addition.
- Fold in the stiffly beaten egg white.
- Pour the batter into a lightly oiled baking pan.
- Bake in a preheated 325°F oven for 1 hour or until done.
Tips & Substitutions
For added moisture, try using very ripe bananas. If you don't have walnuts, pecans or even chocolate chips can be a delicious substitute. Make sure to beat the egg white until stiff peaks form to ensure a light texture. For a fun twist, consider adding a teaspoon of cinnamon for warmth or try a banana raspberry cake variation.
Serving Suggestions
Slice and serve the honey banana bread warm or at room temperature. It pairs beautifully with a dollop of Greek yogurt or a drizzle of honey on top. For a delightful breakfast, enjoy it alongside fresh fruit or a warm cup of coffee. You can also serve it as a snack with a side of Coconut-Orange Cookies for a sweet treat.
Storage & Reheating
Store any leftover honey banana bread in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly in plastic wrap and freeze for up to three months. To reheat, simply slice and warm in the microwave for about 15-20 seconds or enjoy it cold.
Nutrition & Diet Analysis (per serving)
Each serving of Honey Banana Bread(No Cholesterol) contains roughly 443 calories, with 9g protein, 90g carbohydrates, and 6g fat. It is an excellent source of iron (22% of the Daily Value) and calcium (20% of the Daily Value), and a good source of protein. Note that it is relatively high in sodium, at 1329mg per serving (58% 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 whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour in this recipe. It may result in a denser loaf, so you might consider adding an extra tablespoon of skim milk to maintain moisture.
How can I make this recipe vegan?
To make this honey banana bread vegan, replace the egg white with a flaxseed egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) and use maple syrup or agave nectar instead of honey.
What can I do if my banana bread is too dense?
If your banana bread turns out dense, it could be due to overmixing the batter. Be sure to mix until just combined. Additionally, using overly ripe bananas can help add moisture without compromising the texture.
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).