This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
No specific GERD triggers.
This recipe is NOT safe for those who are sensitive to gluten.
"Time flies like an arrow; fruit flies like a banana." -Groucho Marx, Comedian
This recipe is the perfect one to make on a weekend so that you have a great healthy breakfast throughout the week. Using the Z-sweet or allulose makes this a lower calorie choice without all the sugar in most quickbreads but with a lot of added fiber from the whole grain flour and the wheat germ.
Servings: 10 | Serving size: 1 slice
Cooking Time: 90 Minutes
This healthy recipe can be multiplied by 2, but you'll need to use two loaf pans. Bread will keep for 72 - 96 hours in a plastic bag. Reheat gently. This will freeze fairly well if sealed tightly in a plastic bag.
Preheat oven to 375°F.
Line a 1 1/2 quart glass Pyrex oblong loaf pan with foil (non-stick foil works best).
Place the egg and softened butter in a large mixing bowl.
Cream together until smooth.
Using the whisk mash the bananas into the mixture until smooth.
Add the Z-sweet or allulose and vanilla extract and whisk until smooth.
Place the all-purpose flour, whole wheat flour, salt, baking powder, baking soda, cinnamon, nutmeg and wheat germ in a sifter
Sift into the mixing bowl.
Gently fold the creamed mixture together with the flour mixture.
As this is blended add the pecans.
Just as the pecans are blended in add buttermilk and fold until smooth.
Pour the batter into the lined Pyrex dish and sprinkle the light brown sugar evenly over the top.
Place the loaf pan in the preheated oven.
Bake for 50 minutes.
Serving size: 1 slice
|Calories from Fat 81
|% Daily Value
|Total Fat 9g
|Saturated Fat 3g
|Monounsaturated Fat 3g
|Trans Fat 0g
|Total Carbohydrates 28g
|Dietary Fiber 4g
|Vitamin K 1mcg