Banana Walnut Bread

I just realized I am posting this Banana Walnut Bread recipe the night before Passover begins. So for all of you keeping Passover...just think of this recipe as the prize at the end of your 8 day journey of matzoh peanut butter and jellies.

Banana Bread is one of those foods where you really can't gauge how much butter or oil is in it from the taste.  It is one of my favorite foods, but something I'm always wary about in the back of my mind.

This healthy recipe substitutes apple sauce for butter, uses half whole wheat flour, and adds ground flaxseed for an omega-3 and fiber boost.  The best part is, the bread retains the classic banana bread texture despite these substitutions. I love healthy dessert recipes that don't compromise on taste, and this is certainly one of them! So go ahead...eat it out of the pan. I won't tell :)

Banana Walnut Bread
Ingredients:
2 eggs
1/4 cup white sugar
1/4 cup brown sugar
2 very ripe bananas, mashed
1/4 cup applesauce
1/3 cup nonfat milk
1 tablespoon canola oil
1/2 tablespoon vanilla extract
1 3/4 cup flour (half whole wheat, half all-purpose white)
2 teaspoons baking power
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 tablespoon ground flax seed (optional)


Directions:
1. Preheat oven to 325 degrees F. Spray a bread pan with non-stick cooking spray, and lightly dust with flour.
2. In a large bowl, beat eggs and sugar in a large bowl until light and fluffy, about 5 minutes. Beat in bananas, applesauce, milk, oil and vanilla.
3. In a separate bowl, sift together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and flax seed. Stir flour mixture into banana mixture, mixing just until blended. Fold in walnuts. Pour batter into prepared pan.
4. Bake in preheated pan until golden and a toothpick inserted into center of the loaf comes out clean, about 1 hour. Turn bread out onto a wire rack and let cool.