Banana Bread or Muffins


4.8 of 5 (5)
member ratings
Nutritional Info
  • Servings Per Recipe: 20
  • Amount Per Serving
  • Calories: 101.7
  • Total Fat: 2.9 g
  • Cholesterol: 0.4 mg
  • Sodium: 125.2 mg
  • Total Carbs: 13.3 g
  • Dietary Fiber: 1.6 g
  • Protein: 6.9 g

View full nutritional breakdown of Banana Bread or Muffins calories by ingredient


Introduction

Low sugar, soy protein, whole grain banana goodness! Low sugar, soy protein, whole grain banana goodness!
Number of Servings: 20

Ingredients

    First bowl:
    1/4 cup unsweetened applesauce
    1/4 cup vegetable oil
    1/2 cup egg whites (Egg Beaters)
    1/2 cup lowfat buttermilk
    1 tbs vanilla extract
    3 overripe bananas, mashed
    1/4 cup packed brown sugar

    Second bowl:
    1 1/2 cup whole wheat flour
    1 cup Splenda
    1/4 cup vital wheat gluten
    3/4 cup soy protein (sodium free type)
    1 1/2 teaspoons baking soda


Directions

1. Beat all the ingredients marked "First Bowl" with an electric hand mixer until well blended.

2. Combine the "Second Bowl" ingredients together, making sure they're completely mixed.

3. Pour the second bowl into the first bowl, and using a spatula, very gently combine until everything is just blended. Do NOT overmix!

4. Bake at 350 in either a 9 inch loaf pan for about 60 to 75 minutes or a 9x13 rectangle pan for about 20 minutes. A toothpick in the center should come out clean. Cut into 20 pieces.

Number of Servings: 20

Recipe submitted by SparkPeople user LILLILANDA.

Member Ratings For This Recipe


  •  no profile photo

    Very Good
    I made this recipe but used 4 slightly-heaping scoops (as suggested by previous poster) of soy protein - the vanilla flavor and 3 1/2 bananas. Recipe came out very good but I think next time I would add a little more buttermilk and a little more vanilla extract. - 4/12/08


  • no profile photo

    Incredible!
    WOW! These were sooo good! I used the Spelnda brown sugar blend and vanilla soy protein powder and I added about 1/3 cup chopped walnuts into the mix. They were a huge hit! Definitely will make over and over again, I made them as muffins and they were so moist, I'll make bread nex ttime - 3/9/08


  • no profile photo

    Incredible!
    This turned out great. I added 4 scoops (a bit more than 1cup) of whey protein instead of soy and didnt add gluten. Also substituted soy yogurt for buttermilk and smart balance buttery spread for vegetable oil. - 11/17/07


  • no profile photo


    i have not made this yet, i just printed the recipe it sounds very tasty, i will let you all know - 10/1/07


  • no profile photo

    Incredible!
    I just made this recipe. I didn't have wheat gluten, so I subbed oatmeal instead. It hasn't finished baking, but the batter is incredible. :) It freezes well, too. I just thaw one slice at a time as I want it. :) - 6/20/07