Pantene Health Journal

This recipe for healthy banana bread is prepared with several smart swaps as well as heart-healthy mix-ins for a hearty baked good that is sure to become a staple in your recipe box.

First, oil is used instead of butter and the amount is reduced by adding low-fat banana-flavored yogurt. Yogurt can add and maintain moisture in baked goods similar to the way oil can without adding fat. Vanilla-flavored or plain yogurt also works well. In addition, milled flaxseed is incorporated into the recipe. Ground flaxseed is a soluble fiber that absorbs moisture and forms a gel. This actually helps retain moisture in the quick bread while keeping it soft and moist.

FEATURED VIDEO
Tips for Freezing Bananas
While some of the fats are swapped out, good fats are mixed in. Fragrant and delicious toasted walnuts are added to the batter as a great source of omega-3 fatty acids.

Finally, this healthy banana bread has added fiber compared to traditional banana bread. Half of the all-purpose flour is swapped with whole wheat flour. Plus, there is additional fiber and texture from the whole flax seeds sprinkled on top.

Ingredients
1/2 cup walnuts, chopped
1 1/2 cups mashed ripe bananas
1/3 cup low-fat banana-flavored yogurt
2 large eggs
1/4 cup oil
1 teaspoon pure vanilla extract
2/3 cup brown sugar, firmly packed
3/4 cup whole wheat flour
3/4 cup all-purpose flour
1/3 cup ground flaxseeds (or flaxseed meal)
1 1/2 teaspoons baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
Cooking spray, or butter, for greasing
2 teaspoons whole flaxseeds

Quinoa is technically a seed—considered a pseudo-cereal grain—that contains a whopping eight grams of protein per serving. It's a complete protein, containing all nine essential amino acids, something rarely found in plant-based food. And if that wasn't enough, quinoa is high in fiber, rich in vitamins and minerals, and gluten-free. This makes the superfood an ideal ingredient for those eating vegetarian, vegan, and/or gluten-free.

Quinoa is available in several colors including white, red, black, purple, and yellow. The white is the fluffiest while the darker colors add more of a crunch to your dishes. When it comes to cooking quinoa, if you know how to cook rice, then you're all set. The method is basically the same, although quinoa cooks in less than half the time of some rice varieties. While there are other methods of cooking quinoa, including in a rice cooker, this method of stovetop cooking will produce perfect quinoa every time.

These oatmeal pumpkin muffins (courtesy of the Wheat Foods Council) would make a great breakfast or snack for special occasions in the fall. Adding sunflower seeds means there's a bit of protein in these muffins too, making them perfect for vegetarians. Try them with soy milk and an egg replacer for a reduced-fat and vegan version.

Sweet potatoes are packed with flavor while also being nutrient-dense, a rich source of dietary fiber, antioxidants, vitamins, and minerals. Think of sweet potatoes beyond dinner; incorporate them into your breakfasts and bakes, too.

In our collection of recipes, you'll find great main and side dish recipes as well as appetizers, first courses, and desserts. Enjoy the richness and smoothness that sweet potatoes have to offer. Why settle for a simple baked potato if you can have more?

This fruit salad recipe is topped with a creamy vanilla pudding mixture, and it makes a refreshing dessert or even a side dish for a brunch. I like to serve this fruit salad for parties, holidays and potlucks. But sometimes I make this fruit salad just for us - the kids will eat it as a snack or even breakfast!

The fruit listed in the ingredient list are just suggestions -- you can use any kind of soft fruit you like, such as raspberries, blackberries, diced peaches, nectarines, plums, or apricots, and if you have access to fresh pineapple, do use that as well. I often make this with sweet canned mandarin oranges, but you could use fresh oranges, clementines, or tangerines instead. Some thinly sliced apples are also nice.

Ingredients
1 (20-ounce) can pineapple chunks in juice
1 cup regular or low-fat sour cream
1 (3- to 4-ounce) box vanilla instant pudding mix
2 1/2 cups sliced red seedless grapes
2 cups sliced fresh strawberries
1 cup fresh blueberries
1 (10-ounce) can mandarin oranges, drained