- Total: 1 hr 35 min
- Prep: 15 min
- Inactive: 20 min
- Cook: 1 hr
- Yield: 1 Loaf
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 258
- Total Fat
- 10 g
- Saturated Fat
- 1 g
- Carbohydrates
- 39 g
- Dietary Fiber
- 2 g
- Sugar
- 18 g
- Protein
- 4 g
- Cholesterol
- 45 mg
- Sodium
- 224 mg
[DRAFT]
- Total: 1 hr 35 min
- Prep: 15 min
- Inactive: 20 min
- Cook: 1 hr
- Yield: 1 Loaf
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 258
- Total Fat
- 10 g
- Saturated Fat
- 1 g
- Carbohydrates
- 39 g
- Dietary Fiber
- 2 g
- Sugar
- 18 g
- Protein
- 4 g
- Cholesterol
- 45 mg
- Sodium
- 224 mg
Ingredients
Directions
- 1. Preheat oven to 350°F. Spray 9x5-inch loaf pan with cooking spray; set aside. Stir together flour, baking soda, cinnamon and salt with wire whisk in medium bowl; set aside.
- 2. Mix honey and oil together in medium bowl until well combined. Add Egg Beaters; mix well. Add banana and vanilla; mix well. Blend in flour mixture and nuts. Spread batter in prepared pan.
- 3. Bake 55 to 60 minutes or until wooden pick inserted in center of loaf comes out clean. Cool in pan on wire rack 20 minutes before removing from pan. Store leftovers in airtight container up to 3 days.
