Banana loaves


July 02, 2008|By Julie Rothman | Julie Rothman,Special to the Sun

Dorothy Boulware of Baltimore used to have a recipe for a banana bread that was made with whole-wheat flour and honey, along with other healthful ingredients. Unfortunately, she no longer has it and was hoping to find a similar one. I searched the Internet and found several possibilities worth testing. The recipe I found on Recipezaar really got my attention with its title, "I Can't Believe It's Reduced-Fat Whole-Wheat Banana Bread."

This moist and delicious banana bread tastes wonderfully healthful, and the addition of applesauce and generous spices gives this traditional favorite a hearty taste. The recipe makes two generous-sized loaves. Whatever you don't eat right away will keep well in the refrigerator or can be frozen for quite a while.


1/3 cup canola oil

1/3 cup unsweetened applesauce

1/2 cup honey

3 teaspoons vanilla extract

4 eggs

5 ripe bananas, mashed (or lightly pureed)

3 1/2 cups whole-wheat flour

1 teaspoon baking powder

2 teaspoons cinnamon

1/2 cup turbinado sugar or brown sugar or honey

1 teaspoon salt

1/2 teaspoon ground nutmeg

2 teaspoons baking soda

1/2 cup hot water

1 1/2 cups chopped walnuts

Preheat oven to 325 degrees.

In a large bowl, thoroughly combine oil, applesauce, honey and vanilla together. Add eggs and beat well. Stir in bananas. Add flour, baking powder, cinnamon, sugar, salt and nutmeg, stirring gently to combine ingredients.

Add baking soda to hot water. Stir to mix, then add to batter. Blend in walnuts. Stir just until smooth.

Pour batter into 2 greased standard-size loaf pans. Bake for 60 minutes or until knife inserted in center comes out clean. Allow to cool on cooling rack for at least 1 hour before serving.

Courtesy of Per serving: 244 calories, 7 grams protein, 11 grams fat, 1 gram saturated fat, 34 grams carbohydrate, 4 grams fiber, 42 milligrams cholesterol, 276 milligrams sodium


* Holly Stewart of Auburn, Pa., is looking for her mother's old bran-muffin recipe. She says that it is possible her mother got it from an All-Bran cereal box in the 1970s. The bran was soaked in buttermilk before going into the batter.

If you are looking for a hard-to-find recipe or can answer a request, write to Julie Rothman, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore 21278, or e-mail If you send more than one recipe, put each on a separate piece of paper or attachment with your name, address and daytime phone number. Names and addresses must accompany recipes to be published. Letters may be edited for clarity.

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