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Banana Bread

  • Cooking time1 hr 0 min
  • Prep time15 min
  • Recipe serves 16


  • 1 1/4 cups whole wheat flour
  • 1 1/4 cups all-purpose flour
  • 1 1/4 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 cup Becel® Buttery Taste margarine*
  • 1 cup firmly packed brown sugar
  • 2 eggs
  • 3/4 cup low-fat buttermilk
  • 1 tsp. vanilla extract
  • 4 ripe bananas , mashed
  • 1/3 cup finely chopped toasted walnuts

Nutrition facts

Calories from Fat80.00
Total Fat9.00 g
Saturated Fat1.000 g
Trans Fat0.000 g
Polyunsaturated Fat3.500 g
Monounsaturated Fat3.600 g
Cholesterol20 mg
Sodium135 mg
Total Carbs35.00 g
Dietary Fiber2.0 g
Sugars18.00 g
Protein4.00 g
Calcium4 %
Iron8.00 %
Potassium238.000 mg
Omega-30.70 g
Omega-62.60 g
Vitamin C4.0 %
Vitamin A8.0 %


  1. Preheat oven to 350˚F (180˚C). Lightly spray 9 x 5-inch (23 x 13-cm) loaf pan with no-stick cooking spray.
  2. Combine flours, baking powder and baking soda in medium bowl; set aside.
  3. Beat Becel® Buttery Taste margarine with brown sugar in large bowl with electric mixer on medium-high speed until light and fluffy, about 5 minutes. Beat in eggs, buttermilk and vanilla, scraping sides occasionally, until blended. Alternately beat in flour mixture and bananas until blended. Stir in walnuts. Spoon into prepared loaf pan.
  4. Bake 60 minutes or until toothpick in center comes out clean and top is dark golden brown. Cool 10 minutes on wire rack; remove from pan and cool completely.