One for the Table: Banana bread recipe good tasting, good for you
I always crave banana bread -- moist, tender, nut-studded slabs with plenty of butter on top. However, I don't always crave the calories that come with it. That's why I have been experimenting with creating a healthier, reduced-fat banana bread that will keep both my tummy and hips happy. I have succeeded.
This banana bread is low in fat and calories yet high in fiber, protein and heart-healthy omega-3 fatty acids. Instead of fats such as butter or oil, I used healthier egg whites, low-fat buttermilk, non-fat yogurt and orange juice. Instead of just plain white flour, I used fiber-rich oats, whole wheat flour and omega-3-rich flax seed and walnuts.
The cherries add sweet juiciness to each bite. You could substitute other fresh fruit, such as apples or mangoes, or even opt for dried fruit such as raisins or apricots. Oh, and don't worry. It tastes great.
Banana, Cherry and Oatmeal Breakfast Bread
Makes 2 loaves
1/2 cup rolled oats (or old-fashioned oatmeal), toasted
1 1/2 cups whole wheat flour
1 1/2 cups all-purpose flour
1 tablespoon baking soda
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