Total Time
1hr 20mins
Prep 20 mins
Cook 1 hr

From JoAnna M. Lund’s book, Cooking Healthy with Splenda. She says in the recipe’s intro, “What did we do before some clever inventor developed a sugar-free maple syrup? If you’re like many dieters, you ate your pancakes dry, or else poured on the sweet syrup you love and gobbled guilt with your food. Here’s a great way to enjoy the taste you love – and use up those old bananas!” Nutritional information per serving: 113 calories, 1 gm fat, 2 gm protein, 24 gm carbohydrate, 383 mg sodium, 79 mg calcium, 1 gm fiber.

Ingredients Nutrition

Directions

  1. Preheat oven to 325°F.
  2. Prepare a 9x5-inch glass loaf pan by spraying with butter-flavored cooking spray.
  3. In a large bowl, combine baking mix, Splenda, and baking powder. In a small bowl, combine mashed banana, maple syrup, sour cream, and vanilla extract.
  4. Add banana mixture to baking mix mixture. Mix gently just to combine. Evenly spread batter into prepared loaf pan.
  5. Bake for 40-45 minutes or until a toothpick inserted in center comes out clean. Place loaf pan on a wire rack and let set for 10 minutes. Remove bread from pan and continue cooling on wire rack. Cut into 8 slices.