Banana Nut Bread

I‘ve been testing and tweeking different banana bread recipes for a long time now (okay, more like a year or so, since I’ve started baking). I haven’t found the right amount of moistness, rise, and texture. I’ve been researching different recipes adapted from allrecipes.com. Because I like to use sugar substitute like Splenda, the chemistry changes. I realize when I use Splenda, I need to add an extra half cup of applesauce for moisture and extra baking soda for the rise. Don’t be disheartened if you’re not a Splenda person, I use half and half and think this recipe would work with all granulated sugar or half brown sugar. This was so delicious, Ray asked for two slices after dinner! Now that’s a rare occasion if he chose this over ice cream!

Banana Nut Bread

Makes 10 servings: 55 minutes baking, 15 minutes prep

Ingredients:

• 1 3/4 cup all-purpose flour
• 2 tsp of baking powder
• 1/4 tsp baking soda
• 1/3 cup sugar
• 1/3 cup Splenda
• 1/2 tsp salt
• 1/2 tsp cinnamon
• Dash of nutmeg
• 4 ripened bananas mashed or 1 and 1/4 cup
• 1/2 cup unsweetened apple sauce
• 1/3 cup softened unsalted butter
• 2 eggs
• 1 tsp vanilla extract
• 1/2 cup chopped walnuts (optional)

Directions:

1. Grease bread loaf and set aside. Crisco works well because it doesn’t burn. Preheat oven to 350 degrees.
2. Sift together all dry ingredients (flour through nutmeg) into a large bowl.
3. Add wet ingredients (bananas through vanilla) and mix well. Add optional walnuts.
4. Pour into loaf pan and bake for 55 minutes. I like to bake for 50, turn off oven and let it sit for last 5. Insert toothpick to check doneness (should not stick). Set aside and cool for 10 minutes before turning over into a rack/plate.

Enjoy!

Nutrition: 1 Serving (Generated by Sparkrecipes)

• Calories: 241.8
• Fat: 11.5 g
• Cholesterol: 58.9 mg
  
• Sodium: 259.6 mg
  
• Carbohydrates: 32.2 g
  • Dietary Fiber: 1.7 g
  • Sugars: 10.4 g
• Protein: 4.8 g