Wednesday, January 6, 2016
CHOCOLATE BANANA BREAD…LOWFAT, LOW SUGAR
I love banana bread. With all the calories, fat and sugar, I
would say it "loves" me too. I discovered a banana bread
recipe on the back of a Splenda Essentials No Calorie
Sweetener package and decided to try it. Very good but
I wanted to reduce the fat and calories to next to nothing.
Plus I needed a little chocolate in it as well. Here is my
recipe I adapted from the original. I love it. Is it the rich
taste of a sweet bread, not on your life. But it works for
me and I've reduced the bread to very little fat and sugar
amounts. I figured someone might be interested in my
1/2 cup Eggbeaters product (equivalent to 2 eggs)
1/3 cup low fat buttermilk
1/2 cup unsweetened applesauce
1 1/4 cups *mashed bananas (4-5 very ripe)
1/2 tsp. banana extract (optional)
1 cup + 2 Tbsp. Splenda Essentials
1 1/2 cups all-purpose flour
1/4 cup baking cocoa (Hershey's)
1 1/2 tsp. baking soda
1/2 tsp. salt
Preheat oven to 325 degrees.
Spray a 9x5 inch loaf pan with non-stick cooking spray.
In a medium bowl, add the flour, cocoa, Splenda, baking
soda, and salt. Whisk till combined.
In a large bowl, add the Eggbeaters, buttermilk, apple
sauce, bananas, and extract. Stir till combined.
Add dry mixture to the wet and stir gently till
Spread batter into prepared loaf pan.
Bake 1 1/2 hours. (it will take this long)
Let cool in pan about 15 minutes then remove to let
cool completely on a rack. Wrap in foil when cooled.
Will keep for a week.
* Here's how I mash bananas. Use very ripe, or if they
are not, that's ok too. Put 5 medium sized, peeled
bananas in a gallon zip lock bag. Use a meat mallet to
smash the bananas. Use what you need and throw
away the bag.
Remember this is a very reduced calorie version and
the taste will be different.