Prep 15 mins
Cook 20 mins
These are my favorite go to snack "cake". Each serving fits perfectly in a snack size ziploc, and these freeze beautifully. I put one frozen in my lunch, and when I'm ready for it in the afternoon, it is thawed. Diabetic Exchanges per serving are: 1 Fruit, 1/2 Starch and 1/2 Fat. I am posting the recipe as written, but I always use Splenda. See note at the end of the recipe. Recipe is courtesy of Joanna Lund.
- 1 egg (or equivalent in egg substitute)
- 1⁄4 cup reduced-fat peanut butter
- 1 cup banana, ripe mashed (3 medium)
- 1⁄4 cup skim milk
- 2 tablespoons sugar substitute
- 1 cup flour
- 1 teaspoon baking powder
- 1⁄2 teaspoon baking soda
- Preheat oven to 350 degrees.
- Spray an 8 X 8 pan with butter flavored cooking spray.
- In a large bowl, combine egg, peanut butter and bananas.
- Mix well.
- Stir in milk.
- In a small bowl, combine sugar substitute, flour, baking powder and baking soda.
- Add to wet mixture slowly.
- Evenly spread battter into prepared pan.
- Bake for 20 minutes.
- Cut into 8 bars.
- NOTE: Make sure your sugar substitute can be used for baking.
I loved these! But I should say I made a few critical changes, based on other reviewers comments. First, I was worried they'd be a little dry (I always use wholewheat flour). So I added a little more banana (about 3.5) and an extra tbsp of crunchy peanut butter (crunchy lends a great texture to the finished product). I also had to bake it for an additional 10 minutes until it was lightly browned. Most importantly, I thought they might be a bit flat as I noticed there were two raising agents, but no acid component to react with them. So I added 1tsp of vinegar to the milk. The final result was TO DIE FOR!! I thought maybe peanuts and bananas might be a strange combination, but after the second piece, I couldn't stop eating this! I also loved that the oil component was replaced by peanuts (nutritionally better as I use a no additives version), and there was hardly ANY sugar. I confess that I also sprinkled in a little stevia (about 1/2 tsp). My version turned out to be more like a cake than bars, however it was perfectly moist and it tasted really good!! What a great combination - thanks Goochie137 :)
Nice flavour and certainly easy to prepare. The peanut butter flavour is very subtle so I think next time I will try using a "Crunchy" peanut butter or maybe add a little bit more. The texture is a cross between a snack cake and a banana bread. I tried it with a bit of butter on it and it was yummy. I used regular granulated sugar rather than a sugar substitute and baked it for about 27 minutes. Thx for sharing this recipe!
Heavenly! I made these this afternoon intending to freeze them and eat one a day, but they were so good that I ate all of them. I used 1/2 cup of Splenda instead of 2 tablespoons.