banana granulated sugar brown sugar whole wheat flour
PARENT RECIPE
(parent)
Who:
Foodious
Goal:
Organic
Recipe:
Wendy's Rad Banana Bread
Nutrition to Balance
This recipe has Calories as 128%, Fat (total lipid) as 78.7% and Sugar as 139% (as a percentage of RDA).
You'll likely need to take these into account today to balance out your diet.
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 4.9% of RDA
• Calories: 128% of RDA
• Carbs: 38.3% of RDA
• Fat (total lipid): 78.7% of RDA
• Fiber: 46.4% of RDA
• Fructose: 13.9% of RDA
• Protein: 12.5% of RDA
• Sodium: 60.8% of RDA
• Sugar: 139% of RDA
• Vitamin A (IU): 2.2% of RDA
• Vitamin B6: 25.4% of RDA
• Vitamin C: 8.1% of RDA
• Iron: 15.8% of RDA
• Magnesium: 40.2% of RDA
• Manganese: 51.1% of RDA
• Niacin: 20.3% of RDA
• Potassium: 15.9% of RDA
• Zinc: 14.0% of RDA
If any nutritional component is greater than 75% of RDA
(or any vitamin/mineral is greater than 600% of RDA),
the recipe gets a “Nutrition to Balance” rating.
Whether this matters for your diet depends mostly on what other foods you consume today.
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PREPARATION
1.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan.
PREPARING THE FLAX GELATIN
2.
Add 2 tbsp. of ground flax and 4 tbsp. of water to a bowl.
3.
Mix well and let sit for 10 minutes to create a gelatin-like consistency. If you have the time, let it sit longer.
PREPARING THE BATTER
4.
In a large bowl, stir together the melted butter and brown/granulated sugar.
5.
Add the flax gelatin and vanilla, mix well.
6.
Combine the flour, baking soda and salt, stir into the butter mixture until smooth.
7.
Fold in the cashew yogurt, walnuts and bananas. Spread evenly into the prepared pan.
BAKING THE BREAD
8.
Bake at 350 degrees F (175 degrees C) for 60 minutes, cover with foil, and cook further in 10 minute intervals, or until a toothpick inserted into the center of the loaf comes out clean.
9.
Cool loaf in the pan for 10 minutes before removing to a wire rack to cool completely.
NOTES, TIPS, TRICKS, HINTS, ETC:
This version needs a bit more baking time than normal banana bread because of the alternate ingredients. Checking it at 60 minutes and covering it so the top doesn't burn, continue baking in 10 minute intervals until completely cooked through.
THIS RECIPE CAN BE CUSTOMIZED
1.
Make it Gluten Free!
A partially gluten-free variant of this recipe can be made to reduce the amount of gluten.
Just substitute gluten-free baking powder for baking soda.
2.
Make it Wheat Free!
A partially wheat-free variant of this recipe can be made to reduce the amount of wheat.
Just substitute gluten-free baking powder for baking soda.
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 1925
Protein 10.6 g
Carbohydrates 78.9 g
Iron 2.84 mg
Fiber 9.74 g
Calcium 48.7 mg
(plus many more nutrients)
Sample Recipe Chart:
The sample chart shows the nutritional data that is typically shown for any given recipe.
The chart shows both nutrition totals as well as per-ingredient nutrition.
