Whole-grain banana bread - Mayo Clinic

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Whole-grain banana bread

Print Products and services By Mayo Clinic Staff

Dietitian s tip

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

Number of servings

Serves 14 Low FatLow Sodium

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.

Nutritional analysis per serving

Serving size 1 slice

Total carbohydrate 30 gDietary fiber 2 gSodium 146 mgSaturated fat 0.5 gTotal fat 3 gTrans fat 0 gCholesterol 0 mgProtein 4 gMonounsaturated fat 0.5 gCalories 163Added sugars 7 gTotal sugars 10 g

DASH Eating Plan Servings

Sweets 1 Grains and grain products 1 Fats and oils 1/2 DASH diet: Recommended servings Sample DASH menus

Mayo Clinic Healthy Weight Pyramid Servings

Fats 1/2 Carbohydrates 1 Sweets 1

Diabetes Meal Plan Choices

Fats 1/2 Starches 1 Sweets, desserts and other carbohydrates 1 Created by the chefs at Mayo Clinic's Dan Abraham Healthy Living Center. ShareTweet Sept. 15, 2018

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