Are you a fan of Banana Bread so much so that you find yourself craving it and wishing you could make it with fewer calories? Well, that is the way it is with me, so I decided to make one using the recipe I make most of the time and substituting Splenda Brown Sugar in place of the sugar.
The aroma of the Brown Sugar Banana Bread coming out of the oven was incredible.
As I was taking it out of the oven, you could see that it was a wonderful golden brown crust with little chunks of bananas peeking out. I like to dice my bananas instead of mashing them.
The bread was very moist and sweet---just what I was looking for without all the calories.
Hope you get to make some soon! Enjoy!
Brown Sugar Banana Bread
3/4 c. butter
1 1/2 teaspoon soda
3 c. sifted flour (all-purpose)
1 1/2 c. Splenda brown sugar or regular brown sugar (recently I have been using Truvia and it is equally delicious)
1 1/2 cups bananas, diced
Preheat oven 350 degrees. Lightly grease tube pan with butter and lightly dust with flour; set aside.
In the mixing bowl of an electric mix using the paddle attachment, cream butter and Splenda brown sugar.
Add eggs. 1 at a time, and beat well. Sift dry ingredients and add to creamed mixture. Fold in the bananas.
Bake in the prepared tube pan for 55-60 minutes. Cool before slicing.
Cooks Note: If you want to use regular brown sugar use same amount as for Splenda or Truvia. If you use Truvia, you can make brown sugar adding a tablespoon of molasses and this will give the brown sugar flavor.