Extra, Extra! lower fat whole wheat banana pecan bread

Yum. 🙂

2 cups whole wheat flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
4 overripe bananas
1/3 c. plus 1 1/2 tbsp Truvia sweetener
3/4 cup (1 1/2 sticks) unsalted butter, melted and cooled
1/2 c. egg beaters or egg subsitute
1 teaspoon pure vanilla extract
1/2 cup pecans, finely chopped

Preheat oven to 350 degrees F and lightly grease a 9 by 5-inch loaf pan.

In a large bowl, combine the flour, baking soda, and salt; set aside.

Mash the bananas with a fork in a small bowl so they are still a little lumpy. Whip the bananas and sugar together for a good 3 minutes, preferably with an electric mixer… your arm would hurt if you just used a whisk. 🙂 Add the melted butter, eggs, and vanilla; beat well and scrape down the sides of the bowl. Mix in the dry ingredients just until incorporated. Fold in the nuts. Pour the batter into the prepared loaf pan. Drop the pan a few times on the counter to get air bubbles out.

Bake for about 1 hour and 15 minutes, until golden brown and a toothpick inserted into the center of the loaf comes out clean. Rotate the pan periodically to ensure even browning as necessary.  Cool the bread in the pan for 10 minutes before slicing, at the least.

I like my banana bread toasted and buttered (or margarined, if you prefer). If you’re feeling particularly decadent or like you’d like to go to hell in a handbasket, a drizzle of caramel over a toasted slice would not be a bad plan (although it does kind of nullify the whole lower fat thing).

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