SF Banana Bread

Ok, I made some fabulous stuff here, and I want to share the recipe, but keep in mind, I read a bunch of recipes and then combine them all together into what I think sounds good, rarely actually doing anything normal.... like measuring.... so, hopefully, I got it down right and if you try it, it comes out good for you, too. Dry ingredients: 1 2/3 cup all purpose flour 1 cup splenda 1/2 tsp baking soda 1/4 teaspoon baking powder 1/2 tsp salt Mix all dry ingredients in large bowl Wet ingredients: 4 ripe ripe bananas, mashed - they were med size, not huge dash of vanilla - maybe a teaspoon? 2 lg eggs, beat lightly 6 tbs melted butter mash bananas, add melted butter, mix, add lightly beat eggs, mix, add dash of vanilla, mix I left the bananas slightly chunky Fold banana mixture into dry ingredients until there's no dry flour left - don't overmix. Pour into greased, floured loaf pan (I used Pam to spray and a little flour to coat) - 9x4ish foil pan. Bake at 350 for about 45-50 minutes, it's done when a toothpick (in my case, a wooden skewere) inserted in the middle comes out clean. I just tried a little piece and this stuff is the bomb! It's very moist but not overly heavy with a great flavor but not over strong, either. I didn't put any nuts in it because my family doesn't like them, but I bet it'd be good with walnuts or pecans. Have fun!

Becky, Sounds so good! Thanks, Lori

Thanks, Becky! I make banana bread all the time and use wheat flour and a little more Splenda than the sugar the recipe calls for (the recipe that I use is from a regular cookbook). I also use light butter instead of regular butter. My hubby doesn't like nuts either so I don't ever use nuts in my recipe either. Sometimes I'll put in semi-sweet chocolate chips in the bread (if I have any on hand) and THAT is yummy, too!! Michelle

Yeah, I'm going to switch to wheat flour next time, I think. I typically take a standard recipe and then one item at a time, health-ify it... If I try to switch everything over at once and it comes out not-so-great, I can't pinpoint what made it not-so-great, so I trade things up one at a time until I'm happy with it... I did use more Splenda and more bananas than most recipes I found called for, even though I know sometimes Splenda does goofy things to baked goods. I'm SO amped about this fall season - baking - I LOVE IT! But, after yesterday's performance, I don't know if I can be trusted to bake all that stuff!

"health-ify" it I love that term. It's too bad that we have to do that though. I wish more standard cookbooks were more 'healthified' for us already!! Hey how do you make your corn bread?? My dh tried to make me some sf corn bread (it's the ONLY thing to eat with chili) but it came out way tooooo dry for me to eat. Laurie

I just followed the recipe on the back of the cornmeal cannister to be honest - all purpose flour, Splenda (instead of sugar), etc. The only thing I did differently was accidental - it calls for 2 egg whites or 1 whole egg and I wasn't paying attention and used 2 whole eggs.... Figured it would ruin it but tried it anyway. It actually came out quite nicely - pretty light, for cornbread, although next time I think I'll try a little more Splenda.