By Blessed Wyoming Mom on March 02, 2013
"When my 10-year-old son was diagnosed with Type I (insulin-dependent) Diabetes, I had to alter some of our often-used recipes to reduce the carbs counts. Banana bread tops his list of treats, so I adapted our family's favorite banana bread recipe by decreasing the overall amount of sweetener and using half Splenda. This recipe makes the moistest, yummiest banana bread without being able to tell that the sugar is reduced."
Serving Size: 1 (89 g)
Servings Per Recipe: 12
"This banana bread is so yummy. My son loved it for his snacks at school. Thanks :) Made for PAC Spring 2013"