Whole-grain banana bread

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Whole-grain banana bread

Article  via Mayo Clinic

Who doesn’t love biting into a piece of warm banana bread? The experts at the Mayo Clinic give this classic a healthy kick by adding whole grain flours.


Banana Bread

    • 1/2 cup brown rice flour
    • 1/2 cup amaranth flour
    • 1/2 cup tapioca flour
    • 1/2 cup millet flour
    • 1/2 cup quinoa flour
    • 1 teaspoon baking soda
    • 1/2 teaspoon baking powder
    • 1/8 teaspoon salt
    • 3/4 cup egg substitute (or use egg whites)
    • 2 tablespoons grape seed oil
    • 1/2 cup raw sugar
    • 2 cups mashed banana


Preheat oven to 350 F. Prepare a 5-by-9-inch loaf pan by spraying it lightly with cooking spray. Dust with a little of any of the flours. Set aside.

Mix all dry ingredients except sugar together in a large bowl. In a separate bowl, combine egg, oil, sugar and mashed banana. Mix well. Add wet mixture to dry ingredients and combine thoroughly. Spoon into loaf pan. Bake for 50 to 60 minutes.

Check for doneness with toothpick — when the toothpick is removed it shouldn’t have any batter sticking to it. Remove bread from oven, cool, slice and serve.

Nutritional analysis per serving

Serving size: 1 slice
Calories 150 Sodium 150 mg
Total fat 3 g Total carbohydrate 30 g
Saturated fat 0.5 g Dietary fiber 2 g
Trans fat 0 g Sugars 0 g
Monounsaturated fat 2.5 g Protein 4 g
Cholesterol 0 mg