Grandma’s Black Walnut Banana Bread

Grandma’s Black Walnut Banana Bread

If your grandma had a black walnut tree in her yard, your sweetest childhood memories many include a sweet bread like this none. If not, why not start a new tradition that includes if (and may be plant a tree so future generations can harvest their own walnuts)? Delicious!

(Serves 8)

¼ cup fat – free milk

½ teaspoon  white distilled vinegar

1 ½ cups all- purpose flour

½ cup SPLENDA Granular

1 ½ teaspoons baking powder

½ teaspoon baking soda

¼ cup chopped black walnuts

1 cup (3 medium) mashed banana

2 tablespoons no-fat sour cream

1 egg, or equivalent in egg substitute.

Preheat oven to 350 degrees. Spray a 9-by-5-inch loaf pan with butter flavored cooking spray. In a small bowl, combine milk and vinegar. Set aside. In a large bowl, combine flour, SPLENDA, baking powder, and baking soda. Stir in walnuts. In a medium bowl, combine mashed banana , sour cream , egg and milk mixture . Add banana mixture to flour mixture. Mix gently just to combine. Evenly spread batter into prepared loaf pan. Bake for 25 to 30 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 * ¾ Fruit * ¼ Protein *1/4 Fat *

10 Optional calories

155 Calories * 3 gm Fat * 5 gm Protein *

27 gm Carbohydrate * 187 mg Sodium *

75 mg Calcium * 1 gm Fiber

DIABETIC EXCHANGES: 1 Starch * 1 Fruit * ½ Fat 

Best Banana Bread

Best Banana Bread

What makes a recipe deserve a medal and to be called the best? In this case, it’s a classic , traditional dish in the best sense of the words. Bananas are rich in potassium, and when they’re too ripe for eating, they’re just perfect for this recipe.

(Serves 8)

¾ cup SPLENDA Granular

1/3 cup reduced - Calorie margarine

2 eggs, or equivalent in egg substitute

1 cup (3 medium) mashed ripe bananas

1 ½ cups all - purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

Preheat oven to 325 degrees. Spray a 9-by-5-inch glass loaf pan with butter- flavored cooking spray. In a large bowl, combine SPLENDA, margarine, and eggs. Mix well using wire whisk. Stir in mash bananas. Add flour, baking powder, and baking soda. Mix gently using a sturdy spoon. Evenly spread batter into prepared loaf pan. Bake of for 45 to 50 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 * 1 Fat * ¾ Fruit* ¼ Protein *

9 Optional Calories

169 Calories * 5 gm Fat * 4 gm Protein *

27 gm Carbohydrate * 246 mg Sodium *

46 mg Calcium * 1 gm Fiber

DIABETIC EXCHANGES: 1 Starch * 1 Fat * 1 Fruit 

Applesauce Nut Bread

Applesauce Nut Bread

It’s one of a healthy baker’s best secrets – that applesauce produces a magnificently most bread. This is a lovely choice for your kids to take for launch or a snack.

(Serves 8)

1 ½ cups all – purpose flour

¾ cup SPLENDA Granular

2 teaspoons baking powder

1/ teaspoon baking soda

½ teaspoon apple pie spice

1 cup unsweetened applesauce

1 egg, or equivalent in egg substitute

2 tablespoons vegetable oil

¼ cup chopped walnuts

Preheat oven to 350 degrees. Spray a 9-by-5-inch loaf pan with butter – flavored cooking spray. In a large bowl, combine flour, SPLENDA, baking powder, baking soda , and apple pie spice. In a small bowl, combine applesauce, egg and vegetable oil, Add apple sauce mixture to flour mixture. Mix gently just to combine. Gently fold in walnuts. Evenly spread batter into prepared loaf pan. Bake 30 to 40 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 pan and cooling on wire rack. Cut into 8 slices.

Each serving equals

HE: 1 Bread * 1 Fat * ¼ Protein * ¼ Fruit *

9 Optional Calories

166 Calories * 6 gm Fat * 4 gm Protein *

24 gm Carbohydrate * 209 mg Sodium *

80 mg Calcium * 1 gm Fiber

DIABETIC EXCHANGES: 1 ½ Starch/. Carbohydrate * 1 Fat