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Texas Pecan-Banana Bread

Recipe Summary Texas Pecan-Banana Bread

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.

Ingredients | Cornerstone Academy Sf Calendar

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

Directions

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.

Using a dry buttermilk mix like Saco(R) powder instead of fresh buttermilk is much more practical and economical than buying fresh buttermilk just for this recipe.

Info | Cornerstone Academy Sf Calendar

prep: 15 mins cook: 50 mins total: 1 hr 5 mins Servings: 10 Yield: 1 loaf

TAG : Texas Pecan-Banana Bread

Bread, Quick Bread Recipes, Fruit Bread Recipes, Banana Bread, Banana Nut Bread Recipes,