Hey, how has a bunch (bad pun, sorry) of banana in the freezer? I do, I do. Time to once again use some up and try a new banana bread recipe. This time I tried a recipe out of Hungry Girl's 200 Under 200 cookbook, but I had to make a few adjustments, and next time I would make a few more.
1 1/4 c whole-wheat flour
1/4 c all-purpose flour
3/4 cup granulated sugar (instead of Splenda like the recipe called for)
1 1/2 c mashed ripe bananas (about 3 bananas)
1/2 c fat-free liquid egg substitute
1/2 c no-sugar-added applesauce
2 tsp baking powder
1 tsp vanilla extract
1/2 tsp cinnamon
1/2 tsp salt
- Preheat oven to 350 degrees.
- In a large mixing bowl, combine both types of flour, sugar (splenda), baking powder, cinnamon, and salt. Mix well.
- In a medium mixing bowl, combine mashed bananas, egg substitute, applesauce and vanilla extract. Add the wet mixture to the bowl containing the dry ingredients and stir until just blended.
- Spoon batter into a large loaf pan (about 9 inches by 5 inches) sprayed with nonstick spray. Bake for about 50 minutes, or until a knife inserted into the middle of the loaf comes out clean.
- Allow the loaf to cool slightly, then cut into eight slices.
Per serving (with splenda): 140 calories, 0.5g fat, 267mg sodium, 31g carbs, 3.75g fiber, 7g sugar, 5g protein
- I don't have baking Splenda in my house. It's too expensive. Plus I don't like how Splenda tastes. So I used regular sugar.
- I also used whole wheat flour for all of the flour. Next time I wouldn't do that. I'd honestly probably only 1/2 WW and 1/2 AP flours. It was too...whole wheaty for me.