- 1 ½ C Whole Wheat Flour
- 1 tsp Baking Powder
- ½ tsp Baking Soda
- ½ tsp Sea Salt
- ½ tsp Ground Cinnamon
- ¾ C Sugar
- ¼ C Canola Oil
- 2 Egg Whites
- 3 Medium Ripe Bananas, mashed
- ¼ C Fat-Free Milk
- 1 tsp Vanilla
- 1/3 C Chopped Walnuts, toasted*
Pre-heat oven to 350°F – Convection oven set temperature to 325˚.
Grease bottom only of 8×4-inch or 9×5-inch loaf pan with shortening, or spray with cooking spray. In medium bowl, mix flour, baking powder, baking soda, salt and cinnamon.
In large bowl, beat sugar, oil, egg whites, bananas, milk and vanilla with spoon until well blended. Stir in flour mixture until well blended. Stir in walnuts. Spoon into pan.
Bake in 8-inch loaf 55 to 62 minutes, 9-inch loaf 45 to 52 minutes, or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pan to cooling rack. Cool completely, about 1 hour, before slicing.
* Toast walnuts in oven heated to 350°F. Spread walnuts in shallow pan. Bake uncovered 6 to 10 minutes, stirring occasionally, until light brown.
Prep Time: 20 min.
Cook Time: 2 hour 25 min.
Weight Watcher Points per serving: 4