Whole Story

The Official Whole Foods Market® Blog

Banana Bread Two Ways

By Mara Fleishman, October 6, 2008  |  Meet the Blogger  |  More Posts by Mara Fleishman
Who says banana bread needs to be a guilty pleasure? Try this banana bread that delivers moist banana goodness without extra fat and calories in this week's encore presentation. Plus, we used EARTH University™ bananas grown in Costa Rica, a Whole Foods Market exclusive, that not only offer sweet banana flavor, but also support education, entrepreneurship, and sustainable agriculture in the developing world. Get the Recipes: Banana Bread and Banana Bread Pancakes




Rima says ...
WELCOME BACK SCOTT! I missed your smiley face!
10/08/2008 1:14:12 AM CDT
Moggy says ...
The bread and pancakes both look and sound amazing.
10/10/2008 11:40:11 AM CDT
Denise Musser says ...
How about a gluten free version, instead of flour, almond meal, and rice flour. And instead of sugar, xylitol, or, agave nectar. Could you try these and let me know, am not supposed to have white or wheat flour or processed sugar. Thank you, Sincerely, Denise
03/25/2009 8:31:27 PM CDT
Michelle Vicchiarelli says ...
Denise..... I was looking for Xylitol at Whole foods.....and there you were! I just found out about Xylitol and can't wait to try it! The husband and I have been on a low carb diet. So, I am wondering also how this banana bread will taste with the Xylitol. And I assume that Whole Foods has it on their selves? Michelle Vicchiarelli
05/20/2009 2:00:59 PM CDT
Maria says ...
This recipe is great! I made the banana bread but instead I used gluten free flour.
05/18/2014 3:40:31 AM CDT