Prep 10 mins
Cook 1 hr
This banana bread is so good, I can't keep it around my house for very long - and I have to make a double recipe every time! And since it has no sugar, flour and very little fat - I have no problems with my kids gobbling it up! I always make a double recipe and freeze one loaf - always refrigerate the other loaf otherwise will go bad very quickly!
- 3 very ripe bananas
- 2 teaspoons vanilla
- 1 cup egg white
- 3 tablespoons unsweetened applesauce
- 3 tablespoons peanut butter
- 2 cups oats, blended to make it like a flour
- 3⁄4 cup Splenda sugar substitute
- 1 teaspoon baking soda
- 1⁄2 teaspoon baking powder
- Mash bananas in a bowl.
- Add next 4 ingredients - mix well.
- Add remining ingredients - mix well.
- Pour into a greased loaf pan.
- Bake at 350 for 50-60 minutes.
- Let cool completely before cutting.
according to my information oats are not gluten free and therefore should not appear in gluten free bread, also high in fructose from the bananas which may well cause blood sugar to rise in a diabetic
I was really pleased with this recipe, and it was one of the few I could find that did not have wheat flour in it. I did tweak it a little to make it just right for the husband, who always claimed not to like banana bread (before this one.) After a few trial runs, I used 2 eggs and added an extra 1/2 tsp baking powder to give it a little more lift. Also exchanged the applesauce for coconut oil, but that's only because I don't often have applesauce on hand. (I bet it's delicious with the applesauce flavor.) The cook time went a little longer for me, but my oven is cantankerous. Thanks, Pebbles, we really like it!
I used 2 banana, 1 container banana apple baby food.1/3 cup wheylow and1/2 cup splenda and a 1/4 tsp stevia.Didnt have egg white so used 2 eggs.Still very low in sugar and fat. Delish, will be my banana bread recipe.