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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%
detailed view... how is this calculated?

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

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

⁽²⁶⁾ RATE IT NOW Print Recipe

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

1 1/2 cups whole wheat flour
1 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 cup unsweetened applesauce
1 cup Splenda sugar substitute
1/2 cup regular Egg Beaters egg substitute or egg white, only
2 medium bananas, mashed
2 tablespoons nonfat milk
1 teaspoon vanilla extract

Directions

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

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Featured Reviews for This Recipe

From: Chef #1361357

On Aug 23, 2009

0 people found this review helpful

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From: Mia #3

On Jun 1, 2009

This receipe is right up my ally, being a Diabetic I have to watch everything I eat, every once in awhile I do have the carving for something sweet, and this is perfect for me. I did however add in some walnuts about 1/2 a cup, a dash of cinnimon and nutmeg. It was absolutely WONDERDFUL. I will be making this receipe often, thanks for the great receipe.

1 person 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!

10 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!

4 people found this review helpful

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Read all 29 reviews