Looking for the sweet and nutty taste of banana nut bread without the fat? Look no further then this banana nut bread recipe. The whey crisps give it a protein packed punch, while the healthy egg substitute keeps calories, and cholesterol low. Looking for a quick, healthy snack? Try a slice for breakfast topped with peanut butter and raisins.

Healthy Banana Nut Bread Ingredients

1c flour

1/2t salt

1t baking soda

1/2c melted butter

2/3c of Cane Sugar

2 very ripe bananas, mashed

1/2 – 1c nuts chopped

1 teaspoon of cinnamon

1/2c unsweetened applesauce

1/2t vanilla

2 scoops of Whey Crisps

1 handful of dried fruit (raisins, cranberries, and pineapple make great choices)

How to Prepare Your Banana Nut Bread

Preheat oven to 350 degrees, combine dry ingredients (flour, sugar, salt, soda, spices). In another bowl, mash the bananas and add the other wet ingredients (butter, applesauce, vanilla). Mix the dry into the wet, add the nuts and any dried fruit, put into a greased pan and cook for about 1 hr. Enjoy your banana nut bread!

Directions: 
Preheat oven to 325 degrees. Spray a 9×9 square pan with cooking spray & set aside. In a medium bowl combine oatmeal, Protein powder, whey crisps & dry milk. Set aside. In another bowl beat together with an electric hand mixer, cream cheese, egg whites, bananas, water & oil. Add the oat mixture & continue to beat until the two are combined. Pour batter into the prepared pan & bake for 30-35 minutes or until toothpick comes out clean.

Calories per bar-203, Protein 22g, Carbs 22g, Fats 3g

Directions:
1. Mix together banana, peanut butter, water and vanilla.

2. Add oats, Whey Crisps and walnuts.

3. Let sit 20 minutes.

4. Divide into 4 equal portions and shape into cookies (¼-½” thick) on parchment paper lined (or lightly greased) baking sheet.

5. Bake at 350°F for 15 minutes.

6. Let cool. Store refrigerated.

Preparation Time: 25 minutes
Bake Time: 15 minutes
Serving Size: 4 servings

1 Ripe Banana Mashed
1/2 cup Dry Oats
1/4 cup Brown Sugar
1/4 cup NuNaturals Stevia Baking Blend (you can use white sugar)
1 tsp of Cinnamon
1 tsp of Vanilla Extract
1/2 tsp of Baking Soda
Optional 1/2 tbsp Slivered Almonds, Flax or Chia Seeds
1 Scoop of Whey Crisps

Directions

First, mash the banana with a fork. Next, add the rest of the dry ingredients. Next, mix it all together. You will not need any extra liquid but if you feel like you need it, add some water or unsweetened vanilla almond milk. I didn’t need any for my batch. Now, preheat the oven to 375F. Let the oats soak up some liquid. The longer the better but I only let mine sit for about 20 minutes. You can use muffin liners for easy clean up or not, I did not since I have mini muffin pans. You should have enough batter. Bake in the oven for 15 minutes and let cool. Time to enjoy! You can add chocolate chips and omit the cinnamon or add raisins or other dried fruit if you like.

3 ripe bananas
1/4 cup vegetable oil
1 cup sugar
1 tsp. salt
1 tsp. (aluminum-free*) baking soda
2 1/2 cups (organic*) flour, divided
3/4 cup fresh or unthawed frozen blueberries
1/2 cup (additive-free*) brown sugar
4 Tbsp. (additive-free*) nondairy margarine
1 Scoop of Whey Crisps

Directions

Preheat the oven to 350°F. In a medium bowl, mash the bananas with the oil and sugar and mix well. In a small bowl, sift together the salt, baking soda, and 2 cups of the flour. Add the dry mixture to the banana mixture and stir by hand until the two are thoroughly combined. Fold in the blueberries.Pour the batter into a lined muffin pan. In a small bowl, combine the remaining 1/2 cup of flour, the brown sugar, and the nondairy margarine. Stir until the mixture forms coarse crumbs then sprinkle the crumbs onto the muffins. Bake the muffins for 25 minutes or until a toothpick inserted in the middle comes out clean.

1 Ripe Banana
3 Dates
1 cup Oats
1/4 cup Brown Sugar (unpacked)
1 Egg White (make it vegan with 1 TBSP ground flaxseed and 3 TBSP water)
1/2 TSP Baking Soda
1 Scoop of Whey Crisps

Directions

Preheat oven to 350F. Mash banana well in a medium mixing bowl. Chop up dates well or put in a blender. Add to banana mash and mix well. Next, add the dry ingredients and mix well. Feel free to add some walnuts, raisins or chia seeds. I chose to be a minimalist for this one. Spoon mixture onto a greased cookie sheet or into mini muffin pans like I did.This recipe made 10 mini muffins but I think it would make more cookies.Place in the oven and bake for 10-12 minutes or until desired. I like mine barely done.

• 1 1/2 cups all purpose flour
• 1 cup whole wheat flour
• 1 Tbsp baking powder
• 1/2 tsp salt (you can use up to 1 tsp if you prefer)
• 1/4 cup sugar (you can raise or lower this slightly, depending on how sweet you like things)
• 1 large egg
• 3/4 cup milk
• 1/2 cup, or 1 snack size cup, unsweetened applesauce
• 1 very ripe banana, mashed
• 1 cup unsweetened frozen blueberries
• 2 scoops of whey crisps

Directions

Preheat oven to 350 degrees. Lightly spray 12 cup muffin pan with cooking spray.

Blend dry ingredients (flour, whole wheat flour, baking powder, salt, sugar). Mix in egg, milk, and applesauce. (The applesauce is your substitute in place of the oil that most recipes use. Unsweetened is best!) Add in whey crisps, banana and blueberries and gently stir just until blended.

Divide batter evenly into 12 muffin cups and bake in oven for 20 to 25 minutes. Muffins are done when toothpick inserted in center comes out clean. Cool on rack and enjoy!

Recipe makes 12 muffins. Serving size is 1 muffin.

Number of Servings: 12

Ingredients

• 1 cup fresh chopped strawberries
• 1 chopped ripe banana
• 2 cups Bisquick heart smart mix
• 2/3 cup 1 % milk
• 1/3 cup sugar
• 1 egg or egg replacement
• 2 scoops of whey crisps

Directions

Beat egg, mix egg, sugar, milk and bisquick in medium bowl. Add strawberries, banana and whey crisps and stir.  Fill 12 muffin tins, either sprayed with pam or lined with paper. Bake in oven at 375 for 15-18 min. until lightly browned.

Makes 12 servings

Number of Servings: 12

1 medium-large overripe banana

2 tablespoons canola oil

1/3 cup unsweetened applesauce

3/4 cup unrefined sugar

1/4 cup nondairy milk

2 scoops of whey crisps

1 cup unbleached all purpose flour

1 cup unbleached whole wheat flour

3/4 teaspoon baking powder

3/4 teaspoon baking soda

2 teaspoons ground cinnamon

1/4 teaspoon ground cloves

1/8-1/4 teaspoon ground nutmeg

1/2 teaspoon salt

1-1 1/2 cups grated carrot and/or zucchini

Directions:

1. Preheat the oven to 350 degrees Fahrenheit. Mash the banana in a medium bowl. Add the oil, applesauce, sugar, and milk.  Stir and set aside.

2. In a separate, large bowl, combine the flours, baking powder, baking soda, cinnamon, cloves, nutmeg, and salt.  Slowly fold in the banana mixture.  Combine with the veggies. Add a splash of milk if the final mixture is too dry.

3. Grease a muffin tin with a little oil. Spoon the batter into the pan, about 1 spoonful for each muffin (about 3/4 to all the way full.)

4. Bake in the oven for about 25-30 minutes, until a toothpick inserted in the center comes out clean.

Makes: 12 muffins, Preparation time: 10 minutes, Cooking time: 25-30 minutes

1/2 cup of oats

1 cup all purpose flour

1/2 cup whole wheat flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

2 scoops of whey crisps

1 1/2 teaspoons cinnamon

1 1/2 cups mashed ripe bananas

1 cup sugar

7/8 cup of cooking oil

1/4 cup coconut milk

3/4 cup shredded coconut (sweetened)

1 teaspoon vanilla extract

Egg replacer equivalent to 2 eggs

Directions:

Preheat oven 350 degrees.

1. Grind the oats up so they are pretty fine but they can have a few whole oats.

2. Put all the dry ingredients (except the sugar) in a medium size bowl.

3. Mix all the wet ingredients and the sugar together.

4. Mix everything together. If the batter seems really thick– its ok, they should still turn out fine.

5. Lightly grease a muffin tray and fill each dip about 3/4 of the way with the mixture.

6. Throw them in the oven for 25-30 minutes.

Done!

Serves: 18

Preparation time: 1 hour