Skip to Content
UW Health SMPH
American Family Children's Hospital
SHARE TEXT

Banana Bread

2 ½ cups all-purpose flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp. ground cinnamon
½ cup unsweetened applesauce
1 cup sugar*
3 egg whites
4 large, very ripe bananas, peeled and
mashed (2 cups)
1 tsp. vanilla
Preheat oven to 350 degrees. Spray an 8 x 4 x 3-inch loaf pan with non-stick cooking spray. Combine flour, baking powder, baking soda and cinnamon. Set aside.

In large mixing bowl, whisk together applesauce, sugar, egg whites, banana and vanilla. Add flour mixture all at once and stir gently to blend. Pour batter into prepared loaf pan. Bake 50 to 60 minutes or until knife inserted into center comes out clean. Cool bread completely before slicing.

Note: Loaf can be wrapped tightly and stored for up to one week or frozen up to 2 months.
 
*May substitute SplendaTM for all or part of sugar.
 
Yield: 1 loaf (about 16 slices)
 
Nutrition Information Per Serving
  • Calories 170
  • Total Fat 2 grams
    • Saturated Fat 0.5 grams
    • Monounsaturated 0.5 grams
  • Sodium 160 mg
  • Total Carbohydrates 37 grams
    • Fiber 1 gram
  • Protein 3.5 grams