Texas Pecan-Banana Bread

A modified version of banana-chocolate chip bread from the American Diabetes Association's 2004 'Healthy Calendar Diabetic Cooking,' this version cuts carbs and fat even more by using Splenda® baking mix, better oil and less of it, and pecans instead of chocolate chips.

• Preparation Time: 15 mins
• Cooking Time: 50 mins
• Total Time: 1 hr 5 mins
• Calories: 217 Calories

Ingredients

• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 ½ cups all-purpose flour
• ½ cup chopped pecans
• 2 teaspoons baking powder
• 4 egg whites
• cooking spray
• ½ cup old-fashioned oats
• ½ cup sucralose and sugar blend for baking (such as Splenda® sugar blend)
• 1 ½ cups mashed very ripe bananas
• ¼ cup low-fat buttermilk
• 1 ½ tablespoons grapeseed oil

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Lightly coat an 8x4-inch loaf pan with cooking spray.

Step 2

Combine bananas, buttermilk, egg whites, and oil in a medium bowl. Mix well.

Step 3

Combine flour, oats, sucralose blend, baking powder, baking soda, and salt in a large bowl. Make a well in the center; add banana mixture all at once and mix well.

Step 4

Reserve 1/8 cup pecans and stir the remainder into the batter. Pour batter into the prepared loaf pan. Sprinkle reserved pecans on top.

Step 5

Bake in the preheated oven until a toothpick inserted in the center comes out clean, 50 to 60 minutes.