This banana bread recipe combines the natural sugars in bananas with the sweetening power of Splenda to create a perfectly sweetened banana nut bread. This bread is perfect for those looking to keep their sugar intake lower while still enjoying the occasional sweet treat!
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Yield: About 18 mini bunts/4 mini loafs
Ingredients:
- 5 medium ripe bananas, mashed – about 1¼ cup
- 2 eggs
- 2 cups all purpose flour
- 2 tsp baking powder
- 1 cup chopped pecans
- 3 tsp vanilla extract
- 1 tsp baking soda
- 1 tsp banana extract
- ½ cup vegetable oil
- ½ cup water
- ½ tsp ground cinnamon
- ¼ cup Splenda Granulated with Fiber (original will work as well)
- Oil Baking Spray
Preparation:
Preheat oven to 350°F.
While the oven is heating, beat together the bananas, oil, eggs, water, and vanilla extract in a medium bowl. Sift in the flour, baking soda, baking powder, cinnamon, and Splenda. Fold together until combined but do not mix until smooth; over-mixing the batter can result in dense, tunneled bread. Afterward, fold in the nuts in the same manner.
Spoon the batter into an oiled 9" x 5" loaf pan (or a mini-bunt cake pan or 4 mini loaf pans).
Bake at 350°F for 50 minutes. Test the bread by inserting and removing a small knife; if the knife removes cleanly without batter the bread is fully cooked.
Cool and serve.