I have posted the link to this banana bread before but today, I am including the recipe in the post just in case you never got to clicking on it. The reason I am posting this again is because it is a healthy recipe and my not so health lover hubby actually likes it! I also made some changes myself to the recipe below so feel free to use my changes if you want to or go with the original.... OR, Google banana bread & see all the variations out there & ingredients people add to their own recipe. Some very cool ones! Of course, if you change the ingredients, the nutritionals will change. For my changes below, I cut the oil & the nuts so mine would be less fat grams.





My changes:

1. I cut the canola oil down to 2 tbsp & just used my home canola oil. I have no idea what this expeller-pressed type is but I am guessing better for you. Let me know. I have not "Googled" it yet.
2. To make up for the less oil, I used another tsp of vanilla & a tiny bit more honey and I used some extra banana as mentioned below.
3. If the bananas are small, I added 1/2 to 1 additional banana. If you don't like your bread moist, play around with this.
4. I added cinnamon to my recipe.
5. No nuts in ours because my husband does not like nuts in his loaf! If it were just me, I might add some blueberries or cranberries or even some canned pumpkin or pumpkin pie spice BUT I have to share so it is fairly plain for the hubby. I am just excited that he likes it!
6. The recipe below says do not use whole wheat (WW) flour BUT I used for different loaves all WW flour, WW light flour, a mixture of WW & white flour and a mixture of WW light & white flour. They all came out fine for us BUT we are not bakers & our taste is not too discriminating!

Banana Bread - Serves 12

Native to the Caribbean and Central America, bananas are one of America's favorite fruits. They are rich in potassium - one banana contains 450 mg of potassium, one-fifth of the adult daily requirement - and offer a fair share of magnesium (33 mg), too. In addition, bananas help to strengthen the stomach lining and are good for soothing indigestion. Most banana bread recipes are saturated with butter and sugar. This one uses a small amount of canola oil instead - which is much better for your heart - and honey, which of course means lots of flavor. Don't use regular whole-wheat flour. It is too heavy for this recipe. Look for whole-wheat pastry flour instead.

Food as Medicine

Bananas have two stomach-protective mechanisms. First, they help the stomach lining to produce a thicker mucus barrier to protect against stomach acids. Second, compounds in bananas called protease inhibitors can help reduce bacteria in the stomach that have been shown to promote ulcers.

Ingredients

3 very ripe bananas
½ cup honey
3 tablespoons expeller-pressed canola oil, plus a little more for oiling the loaf pan
1 teaspoon pure vanilla extract
1 ½ cups whole-wheat pastry flour
1 ½ teaspoons baking soda
¼ teaspoon salt
¾ cup chopped walnuts or pecans

Instructions

1. Heat the oven to 350° F. Lightly oil a loaf pan.

2. Mash the bananas and mix with the honey, canola oil and vanilla extract.

3. Stir together the whole-wheat pastry flour, baking soda and salt. Add the nuts.

4. Blend the two mixtures and spoon into a lightly oiled loaf pan. Bake for 40 minutes, or until center is set.


Nutrients Per Serving:

Calories: 199.8
Protein: 3.0 grams
Fat: 8.4grams
Saturated Fat: 0.7grams
Monounsat Fat: 4.8 grams
Polyunsat Fat: 2.4grams
Carbohydrate: 31.6 grams
Fiber: 3.2 grams
Cholesterol: 0.0 mg
Vitamin A: 35.9 IU
Vitamin E: 1.0 mg/IU