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You can add 1/4 cup chopped dates or sliced almonds to this, but we wanted to cut down on the fat and carb content, so we eliminated them. In addition, we substituted 1/4 cup unsweetened applesauce for 1/2 of the butter called for in the original recipe because 1/2 cup butter is a lot of fat!! Also, you can use all white flour, but we wanted to increase the nutritional aspects, so we used some whole wheat flour. Lastly, the original recipe called for 1 cup brown sugar. We used 1/2 cup Splenda brown sugar instead to make it diabetes-friendly.
- 1 cup flour
- 1⁄2 cup whole wheat flour
- 1 teaspoon salt
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon nutmeg (freshly ground is best, if possible!)
- 1 teaspoon cinnamon
- 1⁄4 cup unsweetened applesauce
- 1⁄4 cup butter, softened
- 1⁄2 cup Splenda brown sugar blend
- 1 egg
- 3 medium bananas, mashed
- 1 teaspoon vanilla extract
- 1 1⁄2 cups quick-cooking oats, raw
- 1⁄4 cup walnuts, chopped
- 1⁄4 cup golden raisin
- Preheat oven to 425 degrees F. Grease and flour 13x9 inch baking pan.
- Sift together flour, salt, soda and spices, set aside.
- In large bowl, beat until light and fluffy: butter, sugar, egg. Add bananas and vanilla and beat until smooth.
- Gradually stir in flour mixture and oats until well combined. (If it seems to be getting a little thick, slowly add about 1/4 cup non-fat milk as needed.)
- Stir in nuts and raisins.
- Bake until golden (about 25 minutes).