I once made this bread out of curiosity. Complements of Oxygen magazine (another AWESOME read), the recipe was offered as a meal to enjoy for breakfast, minus the calories and sugar. One thing that I didn't use was the Splenda substitute. All I had on hand was organic sugar so that did kick up the sugar content a bit. Overall I enjoyed it. To make it a grab and go option, I made muffins and threw some pecans and brown sugar on top!
Ingredients:
Wet:
3 egg whites
3 ripe bananas, mashed
1/2 cup applesauce
3/4 cup Splenda
Dry:
2 cups flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup almonds, chopped or slivered (optional)
INSTRUCTIONS:
Preheat the oven to 325 degrees Fahrenheit. In a medium bowl, beat the egg whites, and add the remaining wet ingredients – mix thoroughly. In another bowl, mix the dry ingredients. Then lightly blend all of the ingredients together, and pour the mixture into a loaf pan. Bake for 50 minutes, or until a toothpick comes out dry. Let the loaf stand in the pan for 10 minutes, then slice and serve.
Healthy Banana Bread
Ingredients:
Wet:
3 egg whites
3 ripe bananas, mashed
1/2 cup applesauce
3/4 cup Splenda
Dry:
2 cups flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup almonds, chopped or slivered (optional)
INSTRUCTIONS:
Preheat the oven to 325 degrees Fahrenheit. In a medium bowl, beat the egg whites, and add the remaining wet ingredients – mix thoroughly. In another bowl, mix the dry ingredients. Then lightly blend all of the ingredients together, and pour the mixture into a loaf pan. Bake for 50 minutes, or until a toothpick comes out dry. Let the loaf stand in the pan for 10 minutes, then slice and serve.
