Monday, July 26, 2010

Banana Bread - Sugar Free

I wanted to make a Banana Bread that was full of flavor but not full of sugar. I started with a recipe from America's Test Kitchen and then altered it to be Sugar Free. This recipe is not fat free. What I got was an awesome Banana Bread that I can eat and share with anyone who wants to try it. I don't really miss the sugar. Splenda makes a great sugar substitute that adds sweetness but not the affects of sugar (for me the affects are major sleepiness). Which doesn't work very well when it's time to go to work or getting anything else done. So here is the recipe that I used. Hope you enjoy - Let me know if you try it (regular or SF) and what you think.

For best results, be sure to use a loaf pan that measures 9 inches long, 5 inches across, and 3 inches deep. —the Editors of Cook’s Illustrated

Banana Bread - Sugar Free

Makes one 9-inch loaf

2 cups unbleached all-purpose flour, plus more for dusting the pan
1 1/4 cups walnuts, chopped coarse
1 cup Splenda (if you want it non SF than add 3/4 cup sugar instead of Splenda)
3/4 teaspoon baking soda
1/2 teaspoon salt
3 very ripe, soft, darkly speckled large bananas, mashed well (about 1 1/2 cups)
1/4 cup plain yogurt
2 large eggs, beaten lightly
3/4 stick unsalted butter, melted and cooled
1 teaspoon vanilla extract

1. Adjust an oven rack to the lower-middle position and heat the oven to 350°F (175°C) degrees. Grease the bottom and sides of a 9 by 5-inch loaf pan; dust with flour, tapping out the excess.

2. Spread the walnuts on a baking sheet and toast until fragrant, 5 to 10 minutes. Set aside to cool.

3. Whisk the flour, sugar, baking soda, salt, and walnuts together in a large bowl; set aside.

4. Mix the mashed bananas, yogurt, eggs, butter, and vanilla with a wooden spoon in a medium bowl. Lightly fold the banana mixture into the dry ingredients with a rubber spatula until just combined and the batter looks thick and chunky. Scrape the batter into the prepared loaf pan.

5. Bake until the loaf is golden brown and a toothpick inserted in the center comes out clean, about 55 minutes. Cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature. (The bread can be wrapped with plastic wrap and stored at room temperature for up to 3 days.)

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