L
lcsamano
Guest
Banana Bread
2 Points per slice
1/2 cup McNeil Nutritionals Splenda brown sugar blend
1/4 cup light butter
1 2/3 cup banana(s)
1/4 cup fat-free skim milk
1/4 cup fat-free sour cream
2 large egg white(s)
2 cup all-purpose flour
1 tsp baking soda
1/2 tsp table salt
1 Tbsp vanilla extract
Instructions
Preheat oven to 350°.
Combine sugar and butter in a bowl; beat at medium speed of a mixer
until well-blended. Add banana, milk, sour cream,vanilla and egg whites;
beat well, and set aside.
Combine flour, baking soda, and salt; stir well. Add dry ingredients
to creamed mixture, beating until blended.
Spoon batter into 4 (5 x 2 1/2-inch) miniature loaf pans coated with
cooking spray. Bake at 350° for 45 minutes or until a wooden pick
inserted in center comes out clean. Let cool in pans 10 minutes on a
wire rack; remove from pans. Let cool completely on wire racks.
Note: To make one 9-inch loaf, spoon batter into a 9 x 5-inch loaf
pan coated with cooking spray; bake at 350º for 1 hour and 10
minutes. Yield: 1 loaf, 20 servings (serving size: 1 slice
2 Points per slice
1/2 cup McNeil Nutritionals Splenda brown sugar blend
1/4 cup light butter
1 2/3 cup banana(s)
1/4 cup fat-free skim milk
1/4 cup fat-free sour cream
2 large egg white(s)
2 cup all-purpose flour
1 tsp baking soda
1/2 tsp table salt
1 Tbsp vanilla extract
Instructions
Preheat oven to 350°.
Combine sugar and butter in a bowl; beat at medium speed of a mixer
until well-blended. Add banana, milk, sour cream,vanilla and egg whites;
beat well, and set aside.
Combine flour, baking soda, and salt; stir well. Add dry ingredients
to creamed mixture, beating until blended.
Spoon batter into 4 (5 x 2 1/2-inch) miniature loaf pans coated with
cooking spray. Bake at 350° for 45 minutes or until a wooden pick
inserted in center comes out clean. Let cool in pans 10 minutes on a
wire rack; remove from pans. Let cool completely on wire racks.
Note: To make one 9-inch loaf, spoon batter into a 9 x 5-inch loaf
pan coated with cooking spray; bake at 350º for 1 hour and 10
minutes. Yield: 1 loaf, 20 servings (serving size: 1 slice