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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (43g) Recipe makes 12 servings The following items or measurements are not included below: 1 cup Splenda sugar substitute natural applesauce |
||
| Calories 71 | ||
| Calories from Fat 2 | (3%) | |
| Amount Per Serving | %DV | |
| Total Fat 0.3g | 0% | |
| Saturated Fat 0.1g | 0% | |
| Monounsaturated Fat 0.0g | ||
| Polyunsaturated Fat 0.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 254mg | 10% | |
| Potassium 134mg | 3% | |
| Total Carbohydrate 16.3g | 5% | |
| Dietary Fiber 1.6g | 6% | |
| Sugars 3.6g | ||
| Protein 1.8g | 3% | |
Weight Watcher 1 Point Banana Bread--Flex Points
By: TheDancingCook
Feb 6, 2006
Moist and tasty! For those on WW, it's an easy, economical homemade alternative to buying the overpriced WW baked goods in the grocery store. This recipe is courtesy of the WW website.
SERVES 12
Ingredients
- 3 bananas, mashed
- 1 cup Splenda sugar substitute
- 1/2 cup natural applesauce
- 3/4 cup all-purpose flour
- 1/2 cup whole wheat flour
- 1/2 teaspoon salt
- 1 1/2 teaspoons baking soda
Directions
1
Preheat oven to 350 degrees.2
In a mixer, mash bananas, add Splenda and mix.3
Mix in rest of indgredients.4
Pour ingredients into a bread pan sprayed with non-stick spray.5
Bake for 50 to 60 minutes; cake tester should come out clean when done.6
Remove from pan and cool on a wire rack.7
*If using a dark coated pan, bake at 325 degrees and bake a little longer; cake tester to should come out clean when done.
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Featured Reviews for This Recipe
From: Mary Scheffert
On Jun 22, 2009
This was good, but I was disappointed in the texture & overall volume of the bread. As with most Splenda recipes I've tried, this bread did not rise well and the texture was rather dense & chewy (not a bad thing - just not what I was expecting). Also, I was surprised there was no egg or other leavening except for the baking soda — perhaps the addition of an egg (or equivalent in egg substitute) would help with the volume & texture. Sorry I can't give it more than 3 stars - but thanks for posting! -M =)
From: Yooper Missy
On Mar 31, 2006
Very tasty! I gave the recipe to all my friends. I used grounded up oatmeal instead of the wheat flour to give it an oaty flavor. Thanks for the great recipe - LOVE IT!
From: eleanor benner
On May 10, 2006
My husband, who is a real stickler for his food, rated this very good so I'm now going to dump my other banana muffin/bread recipes and use only this one. I use only 2 bananas and add, of course, nuts per his request. I also added 1 heaping teaspoon of flaxseed meal. So good but of course with the nuts, it's no longer just one point. I figure two when I have them. So moist and excellent.
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