You’re sick of throwing out stale bananas. This recipe uses bananas in a moist, tasty, and low-fat style that will keep your kids coming back for more. This place doesn’t use white sugar. The traditional banana bread recipe is a wonderful candidate for substitution with good ol’ maple syrup, non-fat Greek yogurt, and applesauce.
| Servings: | 12 |
| Yield: | 12 servings |
Ingredients
- 1 bag Minute® Multi-Grain Medley, uncooked
- 1 serving Non-stick cooking spray
- 3 large eggs, lightly beaten
- ½ cup sugar
- 1 ripe banana, mashed
- 3 tablespoons vegetable oil
- ¼ cup milk
- 1 teaspoon vanilla extract
- 1 medium zucchini, grated
- ½ cup walnuts, chopped
- 2 cups baking mix
Instructions
- Preheat oven to 400 degrees F. Prepare Multi-Grain Medley according to package directions. Coat a loaf pan with non-stick cooking spray.
- In a large bowl whisk together eggs, sugar and banana. Stir in rice, oil, milk, vanilla, zucchini (should be about 1 1/2 cups of grated zucchini) and walnuts. Add baking mix and stir just until all ingredients are combined. Pour mixture into prepared pan.
- Bake 45 minutes, or until toothpick inserted in center comes out clean.
- Cool 10 minutes then remove from pan and cool on rack.
- Try using 2 cups of gluten-free baking mix.
Nutrition Facts
| Calories | 213 kcal |
| Carbohydrate | 30 g |
| Cholesterol | 47 mg |
| Dietary Fiber | 1 g |
| Protein | 5 g |
| Saturated Fat | 1 g |
| Sodium | 425 mg |
| Sugars | 11 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |