Makes 14 slicesCalories 140 Prep Time 15 minutes Total Time 1 hour, 15 minutes Made with Splenda® Monk Fruit Sweetener
Ingredients
2 cups all-purpose flour
2 teaspoons cinnamon
½ teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
½ cup chopped walnuts
2 eggs
1 cup unsweetened applesauce
3 very ripe bananas, mashed (this is about 1 ¼ cup)
½ cup Splenda® Monk Fruit Granulated Sweetener
2 teaspoons pure vanilla extract
Nutrition Info Per Serving
Serving Size: 1 slice (1/14 loaf)
Calories
140
Total Fat
3.5g
Saturated Fat
0.5g
Cholesterol
30mg
Sodium
210mg
Total Carbs
30g
Dietary Fiber
2g
Sugars
6g
Added Sugars
0g
Protein
4g
Instructions
Preheat oven to 350ºF. Generously coat a loaf pan with nonstick cooking spray.
In a small bowl, whisk together dry ingredients: flour, cinnamon, salt, baking powder, baking soda, and walnuts.
In a medium bowl, beat eggs, applesauce and mashed bananas with a whisk or a fork. Whisk in sweetener and vanilla. Gently add all of the dry ingredients, and using a spatula, stir just until combined, being careful not to over mix (batter will still be lumpy).
Pour batter into prepared loaf pan. Bake for 1 hour, or until a toothpick comes out clean in the middle.
Remove from pan and let cool. Serve banana bread slices warm. Enjoy!
Note
The riper the bananas, the better! Ripe bananas add natural sweetness and moisture.
To ripen bananas quickly, place them in a paper bag with an apple for a day. To ripen them immediately, place unpeeled bananas on a baking sheet at 300º F for 15 – 20 minutes, until the banana skins turn black all over.
Only stir the batter just until the dry ingredients are moistened. This will help ensure a tender banana bread as opposed to a tough one.
Toast walnuts before adding to bread for a deeper flavour.
Banana bread should be stored in an air-tight container, and will keep for 2-3 days.
