Whole-grain banana bread

Dietician's Tip

This whole-grain bread is also gluten-free. Wheat flour is replaced with rice, amaranth, millet, quinoa and tapioca flours.

Ingredients

  • 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 grapeseed oil
  • 1/2 cup raw sugar
  • 2 cups mashed banana

Directions

Heat the 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.

In a large bowl, mix all dry ingredients except sugar together. 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.

Serving Information

Serves 14

Nutritional analysis per serving

Calories: 163
Total carbohydrate: 30 g
Cholesterol: 0 mg
Dietary fiber: 2 g
Monounsaturated fat: 0.5 g
Protein: 4 g
Saturated fat: 0.5 g
Serving size: 1 slice
Sodium: 146 mg
Total fat: 3 g

DASH Eating Plan Servings

Fats and oils: 1/2
Grains and grain products: 1
Sweets: 1

Diabetes Meal Plan Choices

Fats: 1/2
Starches: 1
Sweets, desserts and other carbohydrates: 1

Mayo Clinic Healthy Weight Pyramid Servings

Carbohydrates: 1
Fats: 1/2
Sweets: 1

Last Updated Sep 15, 2018


Content from Mayo Clinic ©1998-2019 Mayo Foundation for Medical Education and Research (MFMER). All rights reserved. Terms of Use