I came up with this recipe because I was looking for a light moist banana bread. I took several banana cake and banana bread recipes and modified them to give me this recipe. It’s made with Splenda but a bit of molasses and cocoa powder is added for flavour (both are optional, but are included in nutritional information calculations).
50 Minutes to Prepare and Cook
Ingredients
1.25 cups Splenda
1 TBSP Molasses
0.5 cup Butter
2 large Eggs, beaten
1 tsp Baking Soda
0.25 cup Nonfat Plain Yoghurt
1 cup mashed Bananas (I store over ripe bananas in the freezer and thaw them when I need them!)
1.5 cup All Purpose Flour
1 tsp Vanilla Extract
1 Tbsp Cocoa Powder
1 tsp Cinnamon
Directions
- Preheat oven to 350 degrees F and grease and flour a 5×9 loaf pan
- Cream Butter and Splenda together until light and fluffy. Add molasses and mix well. Add Eggs and beat well.
- Dissolve Baking Soda in Yogurt and add to mixture. Mix well.
- Add mashed bananas (I find 3 works out to close to 1 cup), and mix in.
- Add flour and mix.
- Pour into loaf pan (or you can use 9×9 pan if you prefer), bake for 40-45 min, until toothpick comes out clean.
Number of Servings: 12
