Lowfat, lowsugar Banana Bread
Nutritional Info
- Servings Per Recipe: 32
- Amount Per Serving
- Calories: 127.6
- Total Fat: 3.3 g
- Cholesterol: 17.5 mg
- Sodium: 87.6 mg
- Total Carbs: 24.2 g
- Dietary Fiber: 1.2 g
- Protein: 2.8 g
View full nutritional breakdown of Lowfat, lowsugar Banana Bread calories by ingredient
Introduction
This is a low fat, lower sugar version of a recipe submitted by Spacey84. I also use whole wheat white flour. This is a low fat, lower sugar version of a recipe submitted by Spacey84. I also use whole wheat white flour.Number of Servings: 32
Ingredients
-
3/4 cup unsweetened applesauce
1 cup sugar
1 cup Splenda (or use 2 cups Slenda blend)
7 overripe bananas
3 large eggs
1Tab. vanilla extract
3 cups Wheat Montana whole wheat white flour
2 tsp. baking soda
1/2 cup lowfat or skim milk
1 tsp. lemon juice
1 cup chopped walnuts
Directions
Preheat oven to 350 degrees. Spray and flour two full size loaf pans.
Beat applesauce and sugar well. Add bananas, eggs and vanilla. Beat well. Add lemon juice to the milk. In a separate bowl, combine flour and baking soda, mix well. Add flour and milk alternately, beating well the whole time. Slowly blend in chopped nuts.
Depending on your oven, bake 45-55 minutes, until a wooden skewer poked in the center comes out clean. Let set until cool on racks. Run a knife around the edges and hold pan upside down, tap gently and catch bread as it loosens. Let finish cooling on rack.
Tip: I toss bananas that are too ripe into the freezer. When I have 6 or 7, I let them thaw about an hour, snip off the stem, and squeeze out the banana like toothpaste out of a tube. Strip your fingers down the peels to get all the fruit.
Serving Size: Makes 2 regular loaf pans, 16 servings per pan
Number of Servings: 32
Recipe submitted by SparkPeople user ITSAFRAMEUP.
Beat applesauce and sugar well. Add bananas, eggs and vanilla. Beat well. Add lemon juice to the milk. In a separate bowl, combine flour and baking soda, mix well. Add flour and milk alternately, beating well the whole time. Slowly blend in chopped nuts.
Depending on your oven, bake 45-55 minutes, until a wooden skewer poked in the center comes out clean. Let set until cool on racks. Run a knife around the edges and hold pan upside down, tap gently and catch bread as it loosens. Let finish cooling on rack.
Tip: I toss bananas that are too ripe into the freezer. When I have 6 or 7, I let them thaw about an hour, snip off the stem, and squeeze out the banana like toothpaste out of a tube. Strip your fingers down the peels to get all the fruit.
Serving Size: Makes 2 regular loaf pans, 16 servings per pan
Number of Servings: 32
Recipe submitted by SparkPeople user ITSAFRAMEUP.