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Nutrition Facts

Serving Size 1 (59g)

Recipe makes 12 servings

The following items or measurements are not included below:

1 cup Splenda sugar substitute

Egg Beaters egg substitute

Calories 112
Calories from Fat 4 (3%)
Amount Per Serving %DV
Total Fat 0.5g 0%
Saturated Fat 0.1g 0%
Monounsaturated Fat 0.1g
Polyunsaturated Fat 0.2g
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 168mg 7%
Potassium 154mg 4%
Total Carbohydrate 24.8g 8%
Dietary Fiber 2.8g 11%
Sugars 2.7g
Protein 3.5g 6%

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Banana Pudding

By: Tams67

Fat-Free, Sugar-Free & Cholesterol-Free Banana Bread!

Recipe #45394 | 1 hour | 15 min prep | add private note

By: Jen O.
Nov 5, 2002

This banana bread is VERY good and VERY healthy! It does tend to come out a bit dense for my own personal taste, but considering all the substitutions I've made to the conventional recipes, it's fantastic! Enjoy!

SERVES 12 , 1 standard loaf (change servings and units)

Ingredients

Directions

  1. 1
    Mix all ingredients together either by hand or with an electric mixer, if you have one.
  2. 2
    Spray loaf pan with Pam non-stick spray (or an equivalent), then pour batter into pan.
  3. 3
    Bake for no more than 45 minutes at 300 degrees.
  4. 4
    Test for doneness with a toothpick at 35 minutes, then every 5 minutes thereafter.
  5. 5
    Remember to subtract 10 minutes of baking time when using a glass pan!

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Featured Reviews for This Recipe

From: kmurph420

On Jun 28, 2008

I used all whole wheat flour and they still turned out wonderful! Thanks for posting!

0 people found this review helpful

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  • From: adriz

    On Mar 23, 2008

    I really like the taste, perfect vehicle for any spread. Its kinda dry but for FF, SF it's awesome! Thanks for posting

    0 people found this review helpful

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  • From: hannahactually

    On Sep 24, 2005

    This makes a delicious, guilt-free banana bread. I have made this recipe twice, and the second time I used 1 cup oat bran instead of the 1 cup white flour; this made the bread 100% whole grain and didn't diminish from the flavor one bit. I also made the bread in the form of muffins. Thanks for this wonderful recipe; I am sure I will make it many times!

    8 people found this review helpful

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  • From: Caramella Girl

    On Sep 11, 2005

    Yesterday, I made this for my boyfriend's birthday. I topped the bread off with a sugar-free frosting I made, banana slices and a sprinkle of cinnamon. He absolutely LOVED it. He couldn't get over how it managed to taste so good and also stay together. My mom who makes an AWESOME banana bread from scratch also really enjoyed the way mine turned out as well. Thanks for sharing such a great recipe! I'll be making it again for a bake sale this weekend!

    3 people found this review helpful

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  • Read all 22 reviews

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