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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 104.0
  • Total Fat: 0.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 127.2 mg
  • Total Carbs: 23.1 g
  • Dietary Fiber: 1.5 g
  • Protein: 2.8 g

View full nutritional breakdown of Virtually Fat-free Delicious Banana Bread. calories by ingredient
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Virtually Fat-free Delicious Banana Bread.

Submitted by: SLOWSET
Virtually Fat-free Delicious Banana Bread.

Introduction

sugar free too, moist and lovely. sugar free too, moist and lovely.
Number of Servings: 10

Ingredients

    1-1/2 cups all-purpose flour
    3/4 cup splenda
    1-1/4 teaspoons baking powder
    1/2 teaspoon baking soda
    1/2 teaspoon ground cinnamon
    2 egg whites
    1 cup banana, mashed
    1/4 cup applesauce

Directions

Preheat oven to 350-degrees. Lightly grease an 8 x 4-inch loaf pan. In a large bowl, stir together flour, sugar, baking powder, baking soda and cinnamon. Add egg whites, bananas and applesauce; stir just until combined. Pour batter into prepared pan.
Bake in preheated oven for 30 to 40 minutes, until a toothpick inserted into center of loaf comes out clean. Turn out onto wire rack and allow to cool before slicing.

Average serving size = one tenth of loaf.

Number of Servings: 10

Recipe submitted by SparkPeople user SLOWSET.






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Member Ratings For This Recipe


  • Incredible!
    12 of 13 people found this review helpful
    The new recipe was a real hit for breakfast today. I made 12 muffins instead of baking it in a loaf pan and they were moist, delicious and a very healthy alternative to regular banana bread recipes. - 7/8/07

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  • Very Good
    8 of 9 people found this review helpful
    I have a loaf in the oven right now - it sounds SO good. For extra fiber, I combined 1/2 whole wheat with 1/2 all-purpose. - 8/13/07

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  • Incredible!
    7 of 7 people found this review helpful
    Yummy!I too used 1/2 whole wheat flour, used 1 whole egg and a tsp vanilla. My four bananas measured 1 1/4 cups and I baked it the whole 40min as it was still a little goey on the toothpick. Thanks for this recipe I will make it again for sure! - 7/13/10

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  • 5 of 14 people found this review helpful
    Splenda is NOT healthy! - 1/12/13

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  • Very Good
    5 of 5 people found this review helpful
    I cooked these yesterday and almost couldn't wait for today. I used 1 cup whole wheat flour and 1/2 cup all purpose, and I made them in into 12 muffins. They paired lovely with a hard boiled egg for breakfast this morning. Yummy! - 10/3/10

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  • Very Good
    5 of 12 people found this review helpful
    Really good! Only baked for 30 minutes and was a bit dry but nuke it for a few seconds and add a bit of spray butter and you're good to go. Made a double batch and added FiberSure to make it into a good hearty breakfast. Would definitely make this again - will probably try w/other fruit next time. - 2/7/10

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  • Good
    5 of 5 people found this review helpful
    Gummy, gummy gummy, and not enough flavour to make up for the texture (which I can appreciate knowing that it is a fat free good, so my issue was mainly flavour). I tried a second time w 5 mashed bananas, 1 T cinn, no egg/applesauce, 1 tbsp honey and a splash of Almond Breeze - MUCH better! - 8/21/09

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  • Very Good
    4 of 4 people found this review helpful
    Nice I didn't use sugar, I used stevia drops instead which also brought out the natural sweet ness of the bananas and kept the sugar content verylow. Nice and quick to make. - 5/22/11

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  • Incredible!
    3 of 3 people found this review helpful
    Delicious! I made this tonight and my family loved it! - 11/9/09

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  • Very Good
    3 of 3 people found this review helpful
    Awesome banana bread! I used half white flour and half whole wheat flour. I couldn't even taste the splenda in it. If I didn't know it was low fat, I wouldn't be able to tell the difference. I will certainly make this again, maybe into muffins next time. Everyone in my family liked it too. - 1/19/09

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  • 3 of 3 people found this review helpful
    I had one ripe banana sitting around so I decided to divide everything by 3 and make some muffins. After starting I realized that I had no eggs so took a little flour and mixed it with some water and used that as a substitute. I assumed it would turn out horribly but they were still very good! - 5/31/07

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  • 2 of 2 people found this review helpful
    Hmmm... this really did not work out for me. I am not going to rate this as I made several changes. Here is what not to do: used whole wheat flour instead of white, used 1 egg instead of 2 egg whites, and put in muffin wrappers instead of loaf pan. - 4/8/11

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  • Very Good
    2 of 2 people found this review helpful
    I doubled the recipe and made 12 muffins and a bread. I've already eaten two muffins! Found them moist and flavorful. I used extra bananas, 1/2 wheat flour, 1/2 all-purpose, added some walnuts, the egg yolks, orange and vanilla extract, and half the amount of sugar instead of splenda. - 5/17/10

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  • Very Good
    2 of 2 people found this review helpful
    I used whole wheat flour instead of all -purpose and a mini muffin pan. They taste great and are so cute (and makes me feel like I can splurge because they are so tiny). - 5/9/10

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  • Very Good
    2 of 2 people found this review helpful
    Wonderful! I substituted Whole Wheat Flour. Tastes a slight bit too sweet, will reduce the amount of Splenda next time. I also made 12 muffins out of these instead of a loaf. Cant wait to feed these to my children tomorrow, it's sure to be a favorite! Thanks for sharing! - 5/3/10

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  • Good
    2 of 2 people found this review helpful
    I made this on a 9x13 baking sheet. Added wheat germ and flax seed and more cinnamon on top like you would a strussel. Sprinkled walnuts on half. My son can't have nuts. - 5/2/10

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  • Very Good
    2 of 2 people found this review helpful
    I made this for my family the other night. EVERYONE LIKES IT!! You wouldn't even know that it is low cal or low fat!! Very good thank you for the recipe!!! I made cupcakes out of this recipe and my children like that!! - 1/22/10

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  • Very Good
    2 of 2 people found this review helpful
    I made this with whole wheat flour, egg substitute, and sugar. I made 10 muffins. I made one batch with 1/2 cup sugar and it was awfully sweet. The second batch I made with 6 Tbls. sugar (119 calories per muffin). Perfect! The whole wheat flour gave it a nutty taste. Thanks for sharing! - 3/30/08

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  • Good
    2 of 2 people found this review helpful
    Pretty good; best when fresh. The Splenda aftertaste is there, though not too strongly. - 2/11/08

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  • Very Good
    1 of 1 people found this review helpful
    I made this recipe today and it was very good. The bread was moist and flavorful. I changed a few things based on not wanting to use splenda and white flour. I used Whole wheat pastry flour and only a quarter cup of sugar (real). Needs to bake at least 45 minutes! Delicious! - 5/11/12

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  • 1 of 1 people found this review helpful
    We tried this and it is awesome!! We did not change a thing. Will be making this ALOT> - 1/15/12

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  • Incredible!
    1 of 1 people found this review helpful
    I made a loaf of this bread last night and it was awesome! I was a little leary on using Splenda because I have never cooked with it before and couldnt believe how great it was. Cooked for a total of 40 minutes and the top was nice and light brown and the inside was moist and perfect :) - 10/17/10

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  • Very Good
    1 of 1 people found this review helpful
    1/2 wheat flour and extra bananas was wonderful! - 8/1/10

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  • Incredible!
    1 of 2 people found this review helpful
    Excellent! - 5/10/10

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  • Incredible!
    1 of 1 people found this review helpful
    Absolutely wonderful - 2/1/10

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