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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 250.7
  • Total Fat: 10.6 g
  • Cholesterol: 1.4 mg
  • Sodium: 509.9 mg
  • Total Carbs: 35.1 g
  • Dietary Fiber: 3.9 g
  • Protein: 8.5 g

View full nutritional breakdown of Banana Pound Cake using Bread Maker calories by ingredient
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Banana Pound Cake using Bread Maker

Submitted by: DDT1970

Introduction

This is a retooled banana bread recipe from a Devin Alexander recipe that SHE retooled from Starbucks...goodness!

***I SAY***
If you have a hard time keeping bananas from family members, a good thing to do is put the bananas in a bag in a dark cool place until ripe (out of sight, out of mind). Trick is...don't forget that you have them ripening! I forgot for who knows how long, but when I remembered, thank goodness they were perfectly ripe!

Any leftover mashed bananas can be used to make a RAW FOODS banana "ice cream"
:-P
This is a retooled banana bread recipe from a Devin Alexander recipe that SHE retooled from Starbucks...goodness!

***I SAY***
If you have a hard time keeping bananas from family members, a good thing to do is put the bananas in a bag in a dark cool place until ripe (out of sight, out of mind). Trick is...don't forget that you have them ripening! I forgot for who knows how long, but when I remembered, thank goodness they were perfectly ripe!

Any leftover mashed bananas can be used to make a RAW FOODS banana "ice cream"
:-P

Number of Servings: 8

Ingredients

    Butter flavored cooking spray
    1 c. white flour
    1 c. wheat flour
    1 t. salt
    1 t. baking soda
    1/2 t. baking powder
    1/2 c. Splenda Baking Blend (or 24 splenda packets)
    2 egg whites
    2/3 c. lowfat plain yogurt
    1 t. vanilla extract (or to taste)
    2/3 c. walnuts ( optional)
    1 c. mashed very ripe bananas

Directions

Preheat oven to 350F. Mist a 9"x5"x3" nonstick loaf pan with cooking spray. Set aside.

In the bread maker, put all the ingredients in. I find that puting the wet ingredients in first is a good idea :-)

Use dough setting.

After 8-10 minutes, check bread machine. Scrape down sides if needed.

When machine has done cycling, pour batter into greased bread pan.

Bake for 50-60 minutes or until a toothpick inserted in the center comes out dry (crumbs are ok).

Cool in the pan on a rack for 10 minutes. Remove to the rack and cool completely.

Cut into 8 slices. Serve warm or at room temp.

* DEVIN SAYS*
Wrap and refrigerate for up to 3 days. You can also wrap slices tightly in plastic wrap and then in aluminum foil. You can freeze up to 2 months. Pull it from the freezer an hour before you are ready to eat it. Remove from wrap and rewrap in foil. Place in a preheated 400F oven for 5-10 min.

ENJOY!

Number of Servings: 8

Recipe submitted by SparkPeople user DDT1970.






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