Ingredients
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1 1/2
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1
-
2
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1
-
1/2
-
1
-
1/2
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2
-
2
-
1
-
-
-
-
-
Directions
Fat-Free, Sugar-Free & Cholesterol-Free Banana Bread!,This banana bread is VERY good and VERY healthy! It does tend to come out a bit dense for my own personal taste, but considering all the substitutions I’ve made to the conventional recipes, it’s fantastic! Enjoy!,Outstanding! I made a few changes based on what I had on hand* but I don’t think they affected the outcome. I’ve made a lot of banana bread and this was as good (or better) than any I made before! (*doubled the recipe but used 3 cups AP flour + 1 1/2 cups wheat bran. Used 2 1/2 cups mashed banana & added ground walnuts. Also I had leftover egg whites so I just added 2 whole eggs to make 1 cup.) BTW she doesn’t specify the bread pan size but used 2 9×5″ and it filled them right up despite the fact that used less overall flour.,This was easy and delicious! Would definitely make it again. I did have to keep it in oven longer than 45 min. but it came out great. used Splenda Brown Sugar to replace the Splenda regular white sugar.
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Steps
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1
Done
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Mix All Ingredients Together Either by Hand or With an Electric Mixer, If You Have One. |
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2
Done
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Spray Loaf Pan With Pam Non-Stick Spray (or an Equivalent), Then Pour Batter Into Pan. |
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3
Done
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Bake For No More Than 45 Minutes at 300 Degrees. |
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4
Done
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Test For Doneness With a Toothpick at 35 Minutes, Then Every 5 Minutes Thereafter. |
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5
Done
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Remember to Subtract 10 Minutes of Baking Time When Using a Glass Pan! |
