TEXAS PECAN-BANANA BREAD

Texas Pecan-Banana Bread image

A modified version of banana-chocolate chip bread from the American Diabetes Association's 2004 'Healthy Calendar Diabetic Cooking,' this version cuts carbs and fat even more by using Splenda® baking mix, better oil and less of it, and pecans instead of chocolate chips.

Provided by Travis Thornton

Categories Bread Quick Bread Recipes Fruit Bread Recipes 100+ Banana Bread Recipes Banana Nut Bread Recipes

Time 1h5m

Yield 10

Number Of Ingredients 12

Ingredients

cooking spray
1 ½ cups mashed very ripe bananas
¼ cup low-fat buttermilk
4 egg whites
1 ½ tablespoons grapeseed oil
1 ½ cups all-purpose flour
½ cup old-fashioned oats
½ cup sucralose and sugar blend for baking (such as Splenda® sugar blend)
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
½ cup chopped pecans

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Lightly coat an 8x4-inch loaf pan with cooking spray.
Combine bananas, buttermilk, egg whites, and oil in a medium bowl. Mix well.
Combine flour, oats, sucralose blend, baking powder, baking soda, and salt in a large bowl. Make a well in the center; add banana mixture all at once and mix well.
Reserve 1/8 cup pecans and stir the remainder into the batter. Pour batter into the prepared loaf pan. Sprinkle reserved pecans on top.
Bake in the preheated oven until a toothpick inserted in the center comes out clean, 50 to 60 minutes.

Nutrition Facts : Calories 216.9 calories, Carbohydrate 33.2 g, Cholesterol 0.2 mg, Fat 6.6 g, Fiber 2 g, Protein 4.9 g, SaturatedFat 0.7 g, Sodium 369.1 mg, Sugar 13 g