Banana Nut Bread Recipe




 All-purpose flour3 Cup (48 tbs)
 Wheat flour1⁄2 Cup (8 tbs)
 Sugar substitute/5 tablespoons granulated fructose2 Tablespoon
 Baking soda2 Teaspoon
 Egg substitute/2 eggs, beaten1⁄2 Cup (8 tbs)
 Ripe bananas/6 small ripe bananas4 Large, mashed, if not ripe enough, soften in microwave
 Olive oil/Canola oil1⁄2 Cup (8 tbs)
 Vanilla extract/1 teaspoon vanilla and 1 teaspoon almond extracts2 Teaspoon
 Coarsely chopped walnuts1 Cup (16 tbs)
 Grated orange zest1 Tablespoon, or peeled and snipped

Nutrition Facts

Serving size: Complete recipe

Calories 4250 Calories from Fat 1813

% Daily Value*

Total Fat 205 g315.5%

Saturated Fat 23.1 g115.7%

Trans Fat 0 g

Cholesterol 2.4 mg

Sodium 2997.2 mg124.9%

Total Carbohydrates 542 g180.6%

Dietary Fiber 48.9 g195.7%

Sugars 108.5 g

Protein 87 g174.1%

Vitamin A 17% Vitamin C 151%

Calcium 31.7% Iron 156.5%

*Based on a 2000 Calorie diet


Preheat oven to 350°.
Oil spray a 12-cup bundt pan (my preference) or 9 x 9 x 2-inch baking pan, or rub the sides and bottom with unsalted margarine.
In a medium bowl, whisk together the flour, oat bran, sugar substitute, and baking soda.
Set aside.
In a large bowl, beat together egg substitute, bananas, oil, and vanilla.
The mixing can be done by hand or with an electric mixer on slow to medium speed.
Add the dry ingredients and beat thoroughly.
Stir in walnuts and orange zest by hand.
The batter will be thick, so be sure to spread it evenly in the pan.
Bake for 40 minutes, or until knife inserted in center comes out clean.
If needed, bake a little longer, but do not overbake, or the bread will dry out.