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healthy sweet banana bread

Guilt-Free Banana Bread: Lean & Sweet

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This healthier banana bread uses whole wheat flour, Splenda instead of sugar, and applesauce to reduce fat while maintaining a moist, delicious texture. Perfect for mindful eating without sacrificing flavor, this bread delivers natural sweetness from ripe bananas enhanced with warm cinnamon notes.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings: 12 slices
Course: Breakfast
Cuisine: American
Calories: 165
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 4 ripe bananas, mashed
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 2 teaspoons baking powder
  • 1/4 cup applesauce unsweetened
  • 2 eggs
  • 2/3 cup Splenda granular sugar substitute
  • 1/4 cup butter softened
  • 1 tablespoon vanilla extract
  • 2 cups whole wheat flour

Equipment

  • Loaf pan
  • Electric mixer
  • Wire cooling rack

Method
 

  1. Preheat your oven to 350°F (175°C). Lightly grease a loaf pan or line with parchment paper.
  2. In a large mixing bowl, combine the eggs, softened butter, and applesauce. Mix thoroughly until well blended.
  3. Add the vanilla extract, Splenda granular, and cinnamon to the mixture. Beat with an electric mixer until smooth and well incorporated.
  4. Mix in the baking soda and baking powder.
  5. Add the mashed bananas to the bowl. Don't worry about achieving a perfectly smooth consistency - some banana lumps create delicious pockets of flavor.
  6. Gradually incorporate the whole wheat flour into the mixture, stirring just until combined. Avoid overmixing to prevent a tough texture.
  7. Pour the batter into the prepared loaf pan, smoothing the top with a spatula for even baking.
  8. Bake for 60-65 minutes, or until a toothpick inserted in the center comes out mostly clean. Note that whole wheat flour creates a slightly denser loaf than white flour.
  9. Allow the bread to cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.

Nutrition

Calories: 165kcal

Notes

This banana bread keeps well at room temperature for 2-3 days when wrapped tightly. For longer storage, refrigerate for up to a week or freeze slices individually for up to 3 months.
For extra flavor variations, try adding a handful of chopped walnuts or sugar-free chocolate chips to the batter. The bread pairs wonderfully with a dollop of Greek yogurt or a light spread of almond butter for a satisfying breakfast or snack.
For the best flavor, use bananas that are very ripe with plenty of brown spots - they provide the most natural sweetness and moisture to the bread.

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