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Nutritional Info
  • Servings Per Recipe: 20
  • Amount Per Serving
  • Calories: 284.5
  • Total Fat: 12.1 g
  • Cholesterol: 18.4 mg
  • Sodium: 202.0 mg
  • Total Carbs: 40.3 g
  • Dietary Fiber: 1.9 g
  • Protein: 3.8 g

View full nutritional breakdown of Lower Fat Banana AppleSauce Chocolate Chip Bread calories by ingredient
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Lower Fat Banana AppleSauce Chocolate Chip Bread

Submitted by: LISASKELLEY68

Introduction

This is adapted from another member's recipe by using splenda instead of sugar and egg beaters instead of eggs. Also original used cake flour in place of the flours here; this gives more fiber. Compared, however, by serving size it's not very different for total calorie count. This is adapted from another member's recipe by using splenda instead of sugar and egg beaters instead of eggs. Also original used cake flour in place of the flours here; this gives more fiber. Compared, however, by serving size it's not very different for total calorie count.
Number of Servings: 20

Ingredients

    3/4 c (1-1/2 sticks) salted butter, room temperature
    - 2 cups all purpose flour
    - 1 1/4 cups whole wheat flour
    - 1/2 tsp baking soda
    - 4 tsp baking powder
    - 1/2 cup + 8 tsp Splenda for baking
    - 1 cup egg beaters
    - 1-1/2 c mashed ripe bananas
    - 1-1/2 c unsweetened applesauce
    - 1-1/2 c semi-sweet mini chocolate chips

Directions

Preheat oven to 350 F. Spray 2 loaf pans with non-stick cooking spray.
In a large bowl, sift together the cake flour, baking soda, baking powder, and salt. Set aside.
In a large bowl, using an electric mixer, cream together the 3/4 cup unsalted butter and sugar until light yellow and creamy. Add the eggs one at a time, beating well after each addition. Add the bananas and applesauce, making sure it's incorporated well. Add the flour mixture slowly, beating well and making sure the flour disappears into the batter. Using a rubber spatula, fold in the chocolate chips.
Place the greased mini pans onto a baking sheet. Divide the batter evenly among the pans. Bake for 20 minutes, then rotate the baking sheet 180 degrees and allow the loaves to bake an additional 30 minutes or until a toothpick inserted into the loaves comes out clean.
Remove from the oven when done and let cool for at least 15 min before removing from pans. Serve warm or at room temperature.

*original recipe called for this to be made in 7 mini loaf pans, and divide into 56 total servings. this is soooo good it would never last for 56 servings in my house.

Number of Servings: 20

Recipe submitted by SparkPeople user LISASKELLEY68.






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