Banana Nut Bread

[MsJacquiiC]

For those that can tolerate bread - here's a deliciously healthy banana bread as found on The Journey's sister-site WLS Journey Recipe Central. It's sugar-free so consider it low-carb in comparison to regular banana nut bread.
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Preparation Time 15 min | Cooking Time 45 - 55 min:
8 servings | 160 Calories | 4g Protein | 25g Carbohydrates | 4.5g Fat

Ingredients Required:

• 1⅓ cups all-purpose flour
  
• ? cup SPLENDA? No Calorie Sweetener, Granulated
  
• 1 teaspoon baking powder
  
• ? teaspoon baking soda
  
• 1 pinch salt
  
• 1? cups mashed bananas
  
• 1 tablespoon canola oil
  
• ⅓ cup reduced fat buttermilk
  
• 2 teaspoons vanilla
  
• ? cup chopped walnuts *

* Black walnuts or pecans or a mixture of the two can be used to create a uniquely flavored banana bread.


Cooking Instructions:

• Preheat oven to 350 degrees F. Spray a 9X5-inch loaf pan with nonstick cooking spray. Set aside.
  
• Blend the dry ingredients in a large mixing bowl. Set aside.
  
• Add oil, buttermilk and vanilla to the mashed bananas. Mix well. Pour banana mixture into dry ingredients. Stir until just mixed.
  
• Add chopped walnuts. Stir until just mixed.
  
• Pour batter into prepared pan. Bake in preheated 350 degrees F oven 45-55 minutes or until rich brown and the center is set.

I absolutely love this bread - it's a very nice, guilt-free sweet treat. For added loveliness add a nutty frosting:

• 2 cups splenda - 2 tablespoons vanilla soymilk - 1 tablespoon vanilla flavoring - ? cup pecans
• Blend splenda, soymilk & vanilla flavoring to a syrupy consistency - then stir in pecans.
• Drizzle over the banana bread ==> YUM!

Hope you enjoy

Jacquii.

Protein One of the three nutrients that provides calories to the body. Protein is an essential nutrient that helps build many parts of the body, including muscle, bone, skin, and blood. Protein provides 4 calories per gram and is found in foods like meat, fish, poultry, eggs, dairy products, beans, nuts, and tofu. Proteins are an essential human nutrient, obtained from both plant and animal foods. Though their greatest commercial use is in food products, they are also employed in adhesives, plastics, and fibres.