Warm Banana Bread + Peanut Butter = Count me in!

But…

Banana Bread & P.B. + Too Often = Big Fat Ass for Me

Fortunately, I discovered this recipe for healthy and quick banana bread from the Canyon Ranch Cookbook: Bringing the Spa Home. This 450-page cookbook features spa cuisine for people who still want big taste. I’ve made their banana bread at least 5 times and it’s consistently satisfying while garnering positive reviews from everyone who’s tasted it.

Last year, we ate at the Canyon Ranch Cafe at the Venetian in Las Vegas and everything was so delicious and fresh! It made me wish that more restaurants would adopt this healthy model for serving food. The menu included calories, fat, and fiber information for each item. Normally, I’d prefer to be in the dark on such data, but after a weekend of overindulgence at places like Nobu and Olives and countless bars up and down the Strip, it felt great to be able to order guilt-free food served in smaller portions with wholesome ingredients.

Now make no mistake… I’m not saying that this healthy banana bread tastes as luscious and indulgent as my other banana bread recipe (loaded with buttermilk, sugar, and white flour), but it’s an excellent substitute. The bread freezes well, so just slice it up before freezing and then you can pop it in the micro for 30 seconds or the toaster oven (on low heat) for about 10 minutes.

Canyon Ranch Banana Bread
Makes 16 servings (That’s spa-sized servings, mind you. Regular eaters will get fewer servings out of each loaf…)

3 ripe bananas, mashed (about 2 cups)
1 1/2 t vanilla extract
1 large egg, lightly beaten
1/4 cup fructose (I bought it in the bulk section of my Whole Foods)
1 1/4 cups whole wheat flour
2 t baking powder
2 T melted corn oil margarine (such as Earth Balance)

1. Preheat the oven to 350
2. Lightly spray a 5 X 9 inch loaf pan with non-stick cooking spray.
3. Combine the bananas, vanilla, egg, and fructose in a large bowl and mix well. In another bowl combine the flour and baking powder and mix well.
4. Add the flour mixture to the banana mixture and mix lightly. Add the melted margarine and mix until just moistened.
5. Pour the batter into the prepared pan and bake in the preheated oven for 45 minutes to 1 hour, or until a knife inserted in the center comes out clean.
6. Remove the bread from the pan and cool on a wire rack for at least 30 minutes before slicing.

I never post nutritional information, but I touted how healthy this bread is, so here’s the proof…

calores 85 | fat 2g | cholesterol 13mg | sodium 89mg | carbs 15g | protein 2g