Prep 15 mins
Cook 55 mins
A moist banana bread alternative
- 1 1⁄2 cups all-purpose flour
- 3⁄4 cup Splenda granular, sugar substitute
- 1 1⁄4 teaspoons baking powder
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon ground cinnamon
- 2 egg whites
- 1 cup banana, mashed
- 1⁄4 cup applesauce
- Preheat oven to 350°F (175°C). Lightly grease an 8x4 inch loaf pan.
- In a large bowl, stir together flour, sugar, baking powder, baking soda and cinnamon. Add egg whites, bananas and applesauce; stir just until combined. Pour batter into prepared pan.
- Bake in preheated oven for 50 to 55 minutes, until a toothpick inserted into center of loaf comes out clean. Turn out onto wire rack and allow to cool before slicing.
I loved this recipe. All ingredients I usually have on hand. I used about a half cup of Splenda and my son had no idea he was eating low fat. I added walnuts because banana bread just isn't the same without them. I will make this again for sure.
Good taste, taking into account it's low fat and low sugar. Nice flavor and texture, though a little rubbery around the edges (again, expected for low fat). I doubled the recipe expecting two loaves, but it was only enough for 1 large loaf. Very good recipe overall.
I am giving this five stars for making a comfort food healthy and very nearly fat free. I love banana bread and this is not good for a low fat bread but out and out good even without taking the fat or sugar content into consideration. It would be any easy base to be creative with if somebody wished to add ground walnuts or the like. The only thing I will say is that it was done in my oven in 40 minutes rather than 50 so keep a close eye on the oven. Made for Pick A Chef Spring 2007 in the community forums.