Splenda Banana Bread
My husband is a great cook/baker and has been creating recipes with Splenda since my surgery. We went to a support group dinner tonight and he brought some of his delicious Splenda banana bread to pass around for dessert. We had so many requests for the recipe that I posted in on the Texas Board and someone suggested I also post it on this board. So, here it is:
Ingredients: 1 1/3 cups all purpose flour
1 cup Spenda
1 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1 tablespoon canola oil
1/3 cup low fat buttermilk
2 teaspoons vanilla extract
1 teaspoon cinnamon
1 teaspoon allspice
1 1/2 cups mashed ripe banana
1/2 cup chopped walnuts
1/2 cup raisins (optional)
Preheat oven to 350 degrees.
Spray a 9 x 5 inch loaf pan with nonstick cooking spray
Blend flour, Splenda, baking powder, baking soda, salt, and spices in a large bowl and set aside.
Mix oil, buttermilk, vanilla, and mashed bananas in a separate bowl. Mix well. Add to dry ingredients and blend.
Add chopped walnuts and raisins. Stir until just mixed.
Pour into prepared baking pan and bake 45 - 55 minutes or until a knife inserted in the middle comes out clean.
(Danney uses pure Mexican vanilla for a more enhanced flavor.)
Makes 8 servings. Serving size = 1 slice
Nutrients per serving.
Total calories = 150
Calories from fat = 45
Total fat = 4.5 g
Saturated fat = 0 g
Cholesterol = 0 mg
Sodium = 188 mg
Total carbohydrates = 24 g
Dietary fiber = 1 g (maybe a little more with raisins)
Sugars = 4 g (without raisins, probably 5 with raisins)
Protein = 3 g
Kathy