Recipe by Maker of SPLENDA® Sweetener Products
"A tasty and healthy banana bread. This bread has potassium and fiber from the bananas, omega three fatty acids from the walnuts, and no cholesterol!"
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1 1/3 cups
SPLENDA® No Calorie Sweetener, Granulated
reduced fat buttermilk
1 1/4 cups
This bread was awesome. I will only make this recipe from now on! The texture was perfect, it rose above the pan, and it was gone in 1 day!
I thought I did something wrong so I tried it again and the middle was raw. I will NEVER try this recipe again. What a waste of ingredients!
Should have listened to Ddrew02 - I even went on faith and doubled the recipe, only to get not one but two loaf pans full of unbakeable mush. After removing the first loaf after an hour or so in the oven, I sliced it in half and discovered that the inside was still raw. So I left the other loaf in for another 15 minutes, but that just gave it a burnt crust to go with its raw interior. I triple-checked the recipe and I'm sure I did it right, so a word to the wise - stay away!!
I've been paying $2+ a slice for sugar free banana bread at *bucks. I doubled the recipe, used 1/2 wheat flour and added pecans instead of walnuts. I had to cover the center with foil after 45 min. and bake an additional 10 minutes, as others had suggested. Making my own coffee with this banana bread, I'll be able to take that cruise next year. Thanks!
Moist and delicious. Not greasy like some traditional banana breads. Changes: doubled recipe, added 1 egg total, no nuts. Baked in one 5x9 pan and tray of mini loaf pans (9 mini loafs). Baked 15min for little ones, 25 min for large one. Yum!
This banana bread turned out great! First time splenda baker and followed the directions to the "T" came out perfect. And my family is excited since we are on Weight Watchers and the whole loaf is 33 points as opposed to other loafs were 50+ so now we can enjoy our favorite treat with less points :-).
Excellent! Just finished baking mine and it's wonderful! I doubled the recipe and halved my flour between white and wheat. I also added one scoop of protein powder. I was really nervous about trying this because I am a horrible bread baker and so many people said they had trouble getting this to rise, but I read on the Splenda box and it said to add 1/2 cp powder milk and an additional 1/2 tsp of baking soda to resolve this problem. Seemed to do the trick. Now, I did have a little trouble getting the middle to finish and my top was already browned but I just covered it with aluminum foil and this seemed to prevent over-browning while the middle finished cooking. Also, I made some up in a muffin pan...Fabulous! Cooked evenly and very very quickly! Also, I added diced apples to mine and for a truly decadent experience try spreading some pineapple cream cheese on it...Uber Yummy! I think next time I will actually add pineapple to the batter and maybe some coconut too! Everyone should really try this, don't let the bad reviews scare you!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 42
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