Stealthy-Healthy Banana Bread
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 142.1
- Total Fat: 4.2 g
- Cholesterol: 26.7 mg
- Sodium: 203.8 mg
- Total Carbs: 25.9 g
- Dietary Fiber: 2.5 g
- Protein: 3.0 g
View full nutritional breakdown of Stealthy-Healthy Banana Bread calories by ingredient
Introduction
This recipe is adapted from my regular banana bread recipe to follow a low carb/low sugar diet, such as the South Beach diet. You can replace ALL of the white sugar with Splenda if you want, but I find it leaves and odd after taste. This recipe is adapted from my regular banana bread recipe to follow a low carb/low sugar diet, such as the South Beach diet. You can replace ALL of the white sugar with Splenda if you want, but I find it leaves and odd after taste.Number of Servings: 16
Ingredients
-
Dry Ingredients:
1 3/4 c. whole wheat pastry flour
1/2 c. sugar
1/2 c. splenda
2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
Wet Ingredients:
5-6 ripe bananas
1/3 c. brummel & brown spread
1 tsp. vanilla
1 tsp. banana extract
2 T. fat free half & half
2 eggs
Directions
- Combine dry ingredients.
- In separate bowl combine wet ingredients, mashing bananas as you combine.
- Combine wet and dry ingredients in a large mixing bowl. Mix by HAND with a spatula. (using a mixer destroys the texture of this bread)
- Spray 2 small loaf pans with cooking spray. Divide batter evenly between pans.
- Bake @ 350 for 40 minutes.
- Remove from oven and place on cooling racks. Brush loaves with more Brummel and Brown spread while still hot.
- Once cooled wrap tightly in plastic wrap and store for up to 5 days. This bread is ALWAYS better the 2nd day.
Number of Servings: 16
Recipe submitted by SparkPeople user SCRAPPY-EMMY.
- In separate bowl combine wet ingredients, mashing bananas as you combine.
- Combine wet and dry ingredients in a large mixing bowl. Mix by HAND with a spatula. (using a mixer destroys the texture of this bread)
- Spray 2 small loaf pans with cooking spray. Divide batter evenly between pans.
- Bake @ 350 for 40 minutes.
- Remove from oven and place on cooling racks. Brush loaves with more Brummel and Brown spread while still hot.
- Once cooled wrap tightly in plastic wrap and store for up to 5 days. This bread is ALWAYS better the 2nd day.
Number of Servings: 16
Recipe submitted by SparkPeople user SCRAPPY-EMMY.