Banana-Currant Bread | Fit Pregnancy

Banana-Currant Bread

This sweet, simple snack provides calcium, fiber and folate.


    1       cup all-purpose flour
    1       cup whole-wheat flour
    11/2  teaspoons baking powder
    1/2    teaspoon baking soda
    1       teaspoon ground cinnamon
    1/4    teaspoon ground nutmeg
    1/4    teaspoon coarse (kosher) salt
    3       large, ripe bananas, peeled
             and mashed (about 2 cups)
    1       cup dried currants
    1       cup packed light brown sugar
    2/3    cup buttermilk
    1/3    cup canola oil
    1       teaspoon pure vanilla extract

Serves 10
Prep time: 15 minutes
Cook time: 1 hour

Preheat oven to 350° F. Coat a 9-inch-by-5-inch loaf pan with cooking spray. Whisk together first seven ingredients (all-purpose flour through salt) in a medium bowl; set aside.

Combine remaining ingredients in a large bowl. Stir in flour mixture and mix well. Pour into prepared pan.

Bake for 30 minutes; then fold a piece of aluminum foil in half and place loosely over bread to form a tent. Bake 30 minutes more, or until cooked through. Cool for 10 minutes in pan; remove from pan and place on a wire rack to cool completely.

Nutritional information per serving (1 slice): 325 calories, 22% fat (8 g), 72% carbohydrate, 6% protein, 3.5 g fiber, 2 mg iron, 102 mg calcium, 96 mcg folate.

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