Although I'm not a cold weather girl, there's something about the fall/winter that makes me want to cook and bake. With all that baking, I have to be careful about how much I eat... after all, I want to be able to get into those skinny jeans!
So, I like to experiment with lower fat, lower sugar substitutes to keep my baked goods healthier. I've come up with a good, low fat/sugar banana bread. This recipe makes one loaf. Enjoy!
2 c flour
3/4 c Splenda sugar substitute
2 eggs
3 whole bananas, ripe! and mashed
1/2 c unsweetened applesauce
2 tbsp vegetable or canola oil
1/2 c walnuts, chopped
1 tsp baking soda
dash salt
Cream eggs, Splenda, applesauce and oil together. Sift dry ingredients together, add and blend to egg mixture. Add in bananas and walnuts to moistened mixture. Bake in loaf pan at 325 degrees for 1 hour, 15 minutes, or until toothpick comes out clean.
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yum. I love banana bread. I may try this one with the lower fat substitutions. I bet that it's super moist, seeing as there is veg/canola oil!
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