Wednesday, April 20, 2011


SO... Everytime we try to make bread it doesn't turn out as well as we though. BUT the last time making this bread we did ok! So we want everyone to try it and tell us how it turns out, and if you altered the recipe or cooking time at all. Here it is!


1 1/4 cups whole wheat flour 
1/4 cup all purpose flour
3/4 cup splenda
1 1/2 cups mashed ripe bananas(about 3 bananas)
1/2 cup fat free egg substitue(like Egg Beaters)
1/2 cup no-sugar-added applesauce
2 teaspoons baking powder
1 teaspoon vanilla
1/2 teaspoon cinnamon
1/2 teaspoon salt

Prep Time: 10 mins
Total Time: 1 hr
  1. 1 Preheat oven to 350 degrees. In a large bowl, combine all dry ingredients (both types of flour, Splenda, baking powder, salt, and cinnamon).
  2. 2 In a separate bowl, mix together all wet ingredients (mashed bananas, egg substitute, applesauce, and vanilla extract).
  3. 3 Add wet mixture to the bowl with the dry ingredients, and stir until just blended. Don't over-stir!
  4. 4 Spoon batter into a large loaf pan (about 9" X 5") sprayed with nonstick spray. Bake for about 50 minutes, or until a knife inserted in the middle comes out clean

Serving Size: 1 (thick!) slice:Calories: 140 Fat: 0.5g Sodium: 267mg Carbs: 31g Fiber: 3.75g Sugars: 7g
Protein: 5g

1 comment:

  1. I found this bread to be very moist and very dense. Not my favorite banana bread. And because it was so moist, it started growing mold after 5 days or so.