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Banana Nut Bread

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Banana Nut Bread

Freshly baked banana nut bread

Anna Rosales
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.

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