Gluten-Free Banana Bread "Cupcakes"

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Nutritional Info
  • Servings Per Recipe: 15
  • Amount Per Serving
  • Calories: 128.0
  • Total Fat: 4.4 g
  • Cholesterol: 9.9 mg
  • Sodium: 250.4 mg
  • Total Carbs: 19.8 g
  • Dietary Fiber: 0.9 g
  • Protein: 2.4 g

View full nutritional breakdown of Gluten-Free Banana Bread "Cupcakes" calories by ingredient
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Introduction

I used the recipe off of the bag of "Pamela's Baking & Pancake Mix" and lowered the amount of fat by using egg substitute. Using applesauce instead of butter will also lower the fat and calorie content but I didn't do that in this recipe. I also used cupcake pans rather than a loaf pan because cupcakes will bake faster. I used the recipe off of the bag of "Pamela's Baking & Pancake Mix" and lowered the amount of fat by using egg substitute. Using applesauce instead of butter will also lower the fat and calorie content but I didn't do that in this recipe. I also used cupcake pans rather than a loaf pan because cupcakes will bake faster.
Number of Servings: 15

Ingredients

    4 T. butter, melted
    1/2 cup egg substitute (or 2 large eggs, or 4 egg whites)
    1-3/4 cups Pamela's Baking Mix (gluten-free mix)
    1/2 t. salt
    1/2 cup sugar or honey
    1 cup bananas, mashed
    1 t. vanilla extract

Directions

Preheat oven to 350 degrees. Beat together butter, sugar (or honey), egg and bananas. Add remaining ingredients and mix together. Pour into greased cupcake pan. Bake for 20 min. or when inserted toothpick comes out clean.

Serving Size: Makes 15 banana bread "cupcakes"

Number of Servings: 15

Recipe submitted by SparkPeople user JEWELSRICH.

TAGS:  Snacks |

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