Banana Bread
📜 Collection: Elizabeth Knee Collection | ✍️ Attribution: Unattributed | 📂 Category: Bread A wholesome, low-fat banana bread made with whole wheat flour, toasted wheat germ, and naturally sweetened with ripe bananas and raisins. Perfect for a healthy breakfast or snack slice.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 20 mins | 1 hour 15 mins | None | 20 servings |
🔪 Key Equipment
- 9x5x3-inch loaf pan
- Mixing bowls
- Whisk
- Toothpick
Ingredients
Dry Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 3/4 cups | Whole Wheat Flour | None |
| 3/4 cup | Wheat Germ | toasted |
| 1 teaspoon | Baking Powder | None |
| 1 teaspoon | Baking Soda | None |
| 1 teaspoon | Cinnamon | None |
Wet Ingredients & Mix-ins
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 2 | Egg Whites | beaten until stiff |
| 3 cups | Banana | puréed, using very ripe bananas |
| 1/4 cup | Fructose | granulated (honey may be used as an alternative) |
| 1 1/2 cups | Raisins | None |
Instructions
Preparation & Baking
- Preheat oven to 325°F.
- Combine the dry ingredients: 1 3/4 cups whole wheat flour, 3/4 cup toasted wheat germ, 1 teaspoon baking powder, 1 teaspoon baking soda, and 1 teaspoon cinnamon in a large bowl.
- In a separate bowl, combine the liquid ingredients, including the 3 cups banana purée, 2 egg whites (beaten until stiff), and 1/4 cup granulated fructose.
- Mix the dry and liquid ingredients together. Blend well until a cohesive batter forms.
- Gently fold in the 1 1/2 cups raisins.
- Spray a 9” x 5” x 3” loaf pan with cooking spray. Pour the mixture into the pan.
- Bake for 60 to 75 minutes or until a wooden toothpick inserted into the center of the bread comes out clean and the top is golden brown.
💡 Make-Ahead & Storage: Store wrapped tightly in plastic wrap at room temperature for up to 3 days, or freeze individual slices for a quick grab-and-go breakfast.
Original Recipe Scan
