Virtually Fat-Free Delicious Banana Bread.

Virtually Fat-Free Delicious Banana Bread.

4.3 of 5 (144)
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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 96.9
  • Total Fat: 0.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 138.3 mg
  • Total Carbs: 22.9 g
  • Dietary Fiber: 1.5 g
  • Protein: 2.9 g

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

Sugar free, moist and lovely, too. Sugar free, moist and lovely, too.
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.

TAGS:  Snacks |

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Member Ratings For This Recipe


  • Incredible!
    21 of 22 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
    11 of 13 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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  • Very Good
    10 of 11 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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  • Very Good
    10 of 10 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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  • Incredible!
    9 of 10 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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  • 6 of 25 people found this review helpful
    Splenda is NOT healthy! - 1/12/13

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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
    5 of 5 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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  • 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
    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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  • 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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  • 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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  • Incredible!
    1 of 1 people found this review helpful
    Wonderful~don't overbake-they get chewy. I added mini choc chips and made them into mini muffins. DS and DH loved them. - 2/1/10

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  • Very Good
    1 of 1 people found this review helpful
    This recipie is very yummy! Instead of putting it in a loaf pan, I used a cupcake pan and made individual servings. My son loved them! - 1/17/09

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  • 1 of 1 people found this review helpful
    I had leftover baby food in my pantry so I used the baby banana pkgs. I ended up overcooking my bread, its wrapped up in foil right now and I am hoping it gets softer, but even overcooked and kinda hard, it still tastes good. Next time I'll make muffins instead. Will rate with stars next time. - 11/28/07

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  • Incredible!
    1 of 1 people found this review helpful
    I didn't have apple sauce on hand but I added extra banana! Very yummy and easy to make! - 11/12/07

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  • Good
    1 of 1 people found this review helpful
    Not bad and I used the whole egg and added walnuts because we needed a little more fat in our diet - 9/25/07

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  • Very Good
    1 of 1 people found this review helpful
    Makes a great banana bread -- as was mentioned by previous users, it comes out a little dense/heavy. But still delicious! And to have something low-calorie that feels heavy to eat is a pleasure unto itself. :) - 7/16/07

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  • I also opted to make muffins rather than loaves (easier to travel with). Absolutely delicious! - 8/10/17

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  • This was easy to prepare and delicious to eat!!! - 8/1/17

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  • interesting - 7/16/17

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  • Sounds delicious - 7/4/17

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  • Yum! - 6/28/17

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  • I liked this recipe - 6/9/17

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  • This just plain delicious! I use a substitute flour blend as I have to live gluten and grain free life. The coconut flour/almond flour blend adds protein, as well! - 5/31/17

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  • Looks yummy! - 5/31/17

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  • yummy - 5/30/17

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  • No I have not tried this recipe, but I am going to very soon it look interested. - 5/29/17

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  • I use the entire egg along with the applesauce in my banana bread. Other wise it the same and we love. Have bananas to used right now too. - 5/28/17

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  • Looking forward to making this. It sounds really good. - 5/28/17

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  • g - 5/28/17

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  • keeping this one it is good - 5/28/17

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  • yummy - 5/28/17

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  • Not really news. Wasn't much fat to begin with. - 5/28/17

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  • Banana bread is always good! - 5/28/17

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  • This was very good - 5/28/17

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  • yum! - 5/28/17

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  • Delicious - 5/28/17

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  • Made a great morning treat today. I made muffins instead of a loaf and everyone had one and took one with them this morning and none are left so that is a good sign. - 5/28/17

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  • I put this recipe into my collection & am trying today after church. Sounds yummy - 5/28/17

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  • It smells great, too! - 5/28/17

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  • Can't wait to try this! - 5/28/17

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  • This was really good. I also made muffins just because they seem to go better in my house. - 5/28/17

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  • Very delicious! - 5/28/17

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  • Fat Free and Low calorie is nice to see! - 5/28/17

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  • I used sugar, a little more cinnomin and chopped pecans to mine - 5/28/17

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  • add yogurt chips - 5/11/17

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  • Nice - 5/5/17

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  • Am planning on making this tomorrow for breakfast! - 4/30/17

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  • great - 4/11/17

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  • It's baking now. I think that it will be delicious.
    - 1/16/17

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  • Katbye, did you have to shorten the cooking time? If so, by how much? I'm the only person in my house who'd eat this delicious sounding recipe and if I made a loaf, I'd end up eating the whole thing. Muffins would be perfect for me. TIA. - 5/29/16

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  • This is almost identical to the recipe I am currently using so I tried it and we like it just as much. Thank You. - 5/28/16

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  • I always have a banana or two that are past their prime , so I make this recipe often and without guilt. I like to add either vanilla or lemon flavoring to this, too. - 5/28/16

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  • Eat this fast, otherwise it's like sweet sawdust!! - 5/28/16

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  • Non-fat is passe - 5/28/16

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  • Not enough moisture....is recipe missing an ingredient? - 1/29/16

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  • This is really good...I added some blueberries and made them into muffins....just dont use paper liners as they stick :( but still I'll make them again with this lesson learned :D - 8/12/15

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  • I ended up adding more applesauce since it was pretty dry. I would like to try oatmeal flour next time. But very good for the amount of calories and lack of fat! - 4/11/15

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  • SOOO Good I love this recipe it's the best!!!! - 1/18/15

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  • I brought this to the school I volunteer at and the staff love it. - 12/1/14

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  • just made these and I made muffins it makes 12 muffins at 79 calories each, grate for diabetics ( made exactly as listed ) p.s. the house smells great. Ok I tried one for lunch and they stuck to the muffin papers next time no papers and they smell better than they taste they were ok, not great. - 1/28/14

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  • This was "lighter" than regular banana bread. Not as filling. and it didn't puff up nearly as much as the classic but it was REALLY tasty. I can't wait to make this again, and I've already made it 4 times! XD - 12/29/13

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  • Incredible!
    0 of 1 people found this review helpful
    Made this for years. Excellent and healthy! Thanks for sharing! - 10/26/13

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  • 0 of 1 people found this review helpful
    changed things a bit. used olivo instead of butter, split the sugar between white splenda and brown splendqa,egg beaters, split the flour between white and whole wheat, and added a bit of cinnamon with the nutmeg. they [mini muffins] turned out great...a keeper. - 7/25/13

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  • Delicious and light - will add some crushed walnuts next time and maybe some honey. A lovely, health alternative! - 6/1/13

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  • 0 of 2 people found this review helpful
    This is more like it for me , the fat and salt thing you see.
    Wonder if adding some chia gel instead of egg-white would work - I am a bit careful about egg in cakes etc. = bit sick and of course, eating eggs Yeuuuuuuuuugh = ill!
    - 5/12/13

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  • For being a fat free bread it is quite tasty. It is dense but has a good flavor. I will make this again! - 4/2/13

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  • 0 of 1 people found this review helpful
    Great way to use up banana and applesauce. - 3/1/13

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  • 0 of 1 people found this review helpful
    THIS IS WONDERFUL BANANA BREAD FOR ONLY 104 CALORIES.YOU JUST CAN'T BEAT THAT.WAY TO GO.YOU HAVE SOME DELICIOUS BANANA BREAD WITHOUT ALL THE CALORIES AND GUILT THAT COMES ALONG WITH IT. - 9/13/12

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  • Good
    0 of 1 people found this review helpful
    Enjoyed it for breakfast for nearly the same calorie as a slice of toast.
    - 9/13/12

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  • Very Good - 8/29/12

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  • Hi. I made this last night but used 1/2 c sucanat instead of Splenda. My kids loved it and have no idea it is no fat "diet food" as they would say!!!! - 8/17/12

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  • 0 of 2 people found this review helpful
    Can this be frozen, as muffins? - 8/7/12

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  • 0 of 2 people found this review helpful
    Thanks. - 7/29/12

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  • Made this into 12 muffins this afternoon-after using 50/50 white/wheat flours & adding in some wheat bran for fiber.
    Taste tester husband is responsible for the star rating - he gives high marks for healthy food that feels like treats! Will use 1/2 c wheat & 1 cup white flour next time! YUM
    - 7/28/12

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  • ok... I really like the recipe and the idea of being fat free, but it's been 3 for 3 times that a toothpick comes out clean, the loaf looks beautiful and about 10 min out of the oven it FALLS! help help! - 5/27/12

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  • Incredible!
    0 of 1 people found this review helpful
    Im so happy I used this recipe!!! I made muffins for convenience reasons. I tweeked a couple things; Whole wheat flour instead of reg, pureed sweet potato n prunes(didn't have apple), lil extra egg n vanilla. It was moist and heavenly to say the least :o) I am definently making these forever! - 5/25/12

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  • I made muffins. Only takes 15 minutes of cook time and makes 10 individual potions :) - 3/31/12

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  • If you like the crunch in it, like banana nut bread add 1/4 cup sunflower seeds unsalted. Tastes great.
    - 3/9/12

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  • i love it!!!! will def make more often now!! I combined 1 whole wheat with 1/2 all-purpose. Thanks for sharing - 2/12/12

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  • Awesome and no one believed it was virtually fat free!!! - 10/19/11

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  • I made this today and it turned out amazing! I used whole wheat flour, added a little bit of vanilla extract and used Truvia instead of splenda. I made a double patch to fit in my cake pan, and it was just delicious. If you want it more moist, cook for only 30, i cooked for 35. - 10/9/11

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  • My family LOVED these~ I garnished the top with a few slivered almonds and they were great for breakfast for afternoon snack! Will def make again - 8/16/11

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  • Not a fan of these, and we REALLY wanted to be. They smelled incredible while mixing and baking. But they were so gummy and chewy, it was disappointing. We made the recipe "as-is" and made 12 muffins with the batter. Had to add a smidge of peanut butter to them to get the kids to finish theirs.. - 8/9/11

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  • Incredible!
    0 of 1 people found this review helpful
    AWESOME, made another one this morning, YUMMY ! - 6/24/11

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  • Incredible!
    0 of 2 people found this review helpful
    i just put a picture up to show how mine turned out...yummy - 5/19/11

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