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Tuesday, April 1, 2014

Maple Banana Quick Bread

Maple Banana Quick Bread

What did we do before some clever inventor developed a sugar – free maple syrup? If you’re like many dieters, you ate your pancakes dry, or else poured on the sweet syrup you love and gobbled guilt with your food. Here’s a great way to enjoy the taste you love – and use up those old bananas!

(Serves 8)

1 ½ cups reduced – fat biscuit baking mix
¼ cup SPLENDA Granular
1 ½ teaspoons baking powder
2/3 cup (2 medium) mashed banana
½ cup sugar – free maple syrup
2 tablespoons no – fat sour cream
1 teaspoon vanilla extract

Preheat oven to 325 degrees . Spray a 9-by-5-inch glass loaf pan with butter- flavored cooking spray. In a large bowl, combine baking mix, SPLENDA and baking powder . In a small bowl, combine mashed banana, maple syrup, sour cream, and vanilla extract. Add banana mixture to baking mix mixture. Mix gently just to combine. Evenly spread batter into prepared loaf pan. Bake for 40 to 45 minutes or until a toothpick inserted in center comes out clean. Place loaf pan on a wire rack and let set for 10 minutes. Remove bread from pan and continue cooling on wire rack. Cut into 8 slices.

Each serving equals

HE : 1 Bread * ½ Fruit * 16 Optional Calories
113 Calories * 1 gm Fat * 2 gm Protein *
24 gm Carbohydrate * 383 gm Sodium *
79 mg Calcium * 1 gm Fiber

DIABETIC EXCHANGES: 1 Starch * ½ Fruit 

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