Prep 15 mins
Cook 1 hr
Tasty banana bread with no eggs or oil, using Splenda brown sugar blend and natural sugars from the banana. Remember to use ripened bananas for best results. Feel free to add chopped walnuts and/or dried cranberries for added texture. Orange zest with the cranberries adds great flavor. Enjoy!
- 2 1⁄2 cups flour, whole wheat
- 1 teaspoon baking powder
- 1⁄3 cup applesauce
- 3 medium bananas (mashed)
- 2⁄3 cup plain nonfat yogurt (vanilla adds flavor especially if you are out of vanilla extract)
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 3⁄4 cup Splenda brown sugar blend
- 1 teaspoon vanilla
- Grease/flour 9x5 loaf pan.
- Pre-heat oven to 350.
- Start with applesauce, add yogurt, bananas cut in slices, remaining ingredients, add flour last.
- Add chopped walnuts to the top if adding walnuts to the loaf.
- Bake for 60-70 min at 350 degrees or until toothpick comes out clean.
- Check at 60 minutes, time will vary with oven.
- Cool 10 minute.
- Remove from pan and cool on wire rack.
I pretty much followed the recipe on down, taking your hint & including a good portion of dried cranberries & orange zest (I do love that combo!) & it worked out well for me, & I did bake it for a full 70 minutes (actually a couple of minutes over that)! Loved the flavor & texture, & when I put a thin layer of sweet potato butter on a slice, it was outstanding! Thanks for sharing the recipe! [Made & reviewed for one of my adoptees in this fall's round of Pick A Chef]
This bread worked out quite nicely, came together quickly and easily and tasted yummy! I loved the vanilla in this and how healthy it is compared to normal banana breads. I had never used this much nutmeg in a baking recipe before, but must say that I liked it. :)
I made half the recipe in a small loaf pan and reduced the sugar to 1/8 cup as I thought the bananas would be sweet enough, which they were.
My only problem was that this bread stayed rather fudgy and stuck badly to my baking paper. Other than that a real keeper!
THANK YOU SO MUCH for sharing it with us, Ilovbaking!
Made and reviewed for one of my PAC babies Fall 2011.