where bananas go to die

It seems like whenever I buy a bunch of bananas, they are great one day and the next they look like this

I had always thought about turning them in to banana bread (which I only started liking as an adult) but I know that traditional recipes have horrific fat and calorie counts.

SOOO after much research into healthier recipes (and taste testing of course), The Hungry Girl Banana bread recipe wins hands down. This is quickly becoming my favorite breakfast on the go.

My kitchen is ridiculously small and I have to use my stove for extra counter space.

Lucy does not help

1 1/4 cups whole-wheat flour
1/4 cup all-purpose flour
3/4 cup Splenda No Calorie Sweetener (granulated)
1 1/2 cups mashed ripe bananas (about 3 bananas)

1/2 cup fat-free liquid egg substitute (like Egg Beaters)
1/2 cup no-sugar-added applesauce
2 tsp. baking powder
1 tsp. vanilla extract

1/2 tsp. cinnamon
1/2 tsp. salt

Optional Toppings: no-calorie spray butter, Cool Whip Free

Preheat oven to 350 degrees. In a large bowl, combine both types of flour, Splenda, baking powder, salt, and cinnamon (in other words, all dry ingredients). In a separate bowl, mix together the mashed bananas, egg substitute, applesauce, and vanilla extract (all the wet ingredients). Add this mixture to the bowl with the dry ingredients, and stir until just
blended. Spoon batter into a large loaf pan (about 9" X 5") sprayed with nonstick spray. Bake for about 50 minutes, or until a knife inserted in the middle comes out clean. Allow to cool slightly, and then cut into 8 slices. If you like, spritz with some spray butter or spread on some Cool Whip Free. MAKES 8 SERVINGS

Serving Size: 1 (thick!) slice
Calories: 140
Fat: 0.5g

Sodium: 267mg
Carbs: 31g
Fiber: 3.75g
Sugars: 7g
Protein: 5g


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