Prep 10 mins
Cook 40 mins
This is a whole-wheat, reduced-fat, no-sugar-added banana bread that still tastes pretty good (in my opinion). The texture is between a cake and traditional banana bread. It also tastes nice with a crumble topping (not included in the recipe).
- 1 3⁄4 cups whole wheat flour
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon cinnamon
- 3⁄4 cup Splenda sugar substitute
- 2 bananas, mashed
- 2 eggs
- 1 tablespoon vinegar
- 1⁄4 cup water
- Preheat the oven to 375°F.
- Spray a loaf pan or a round pan with non-stick cooking spray.
- Mix the first four dry ingredients.
- Mix the splenda and the wet ingredients.
- Combine the wet and the dry mixtures.
- Pour into the pan and bake for 40-60 minutes, depending on the pan that you used.
With the use of only the egg whites (1/2 a cup) there is only a trace amount of fat in this. I used 2/3 cup of Splenda and that was the right amount of sweetness for me and I doubled the cinnamon. The vinegar ( apple cider) added an interesting and good flavor point in this recipe that, for me, is unique in banana bread. I baked in a small loaf pan @350 for 40 mins and it was completely done. I don't think that the 16 servings is very realistic though. I cut 4 slices and that took almost half of the loaf. Just now I actually measured the thickness of the slices out of curiosity and they are a hair's breath over a 1/2 inch so I think that 10 servings from the loaf is more like it. It's a more compact bread than most that has excellent flavor and high satisfaction points for a bread that is (in my case) almost totally far and sugar free. Made for Pac, Spring 09.