Yummy lower calorie banana bread

We had a bunch of nearly overripe bananas hanging around so it seemed like a perfect time to make banana bread! I was a bit uncertain about how this would come out because I made a few substitutions even from the modified recipe I was following. It is quite good, though, and a bit more airy than traditional banana bread, which I liked. I think the next time I’ll look for some ways to add a bit of protein in so that it’s a good breakfast bread that will give some sustained energy through the day.

Ingredients

• 3 large eggs
• 4 medium bananas, mashed
• 1/2 cup granulated sugar
• 1/4 cup Splenda
• 1/4 cup brown sugar
• 1 tsp baking soda
• 1 tsp vanilla extract
• 1/2 tsp salt
• 3/4 cup all purpose flour
• 3/4 cup King Arthur organic whole wheat flour (or other wheat flour)

Directions

1. Preheat oven to 400F and spray bread pan with Pam or other nonstick cooking spray
2. Beat eggs, sugars, and Splenda together, then add vanilla extract and mashed bananas
3. Combine flours, baking soda and salt in large bowl, and then add liquid mixture. Stir by hand just until mixed.
4. Pour batter into bread pan and bake until a toothpick in the center comes out clean (it took about 28-30 minutes in my oven)

A good trick for even-more-fabulous banana bread? Make it the night before you want to eat it. When it’s done in the oven, remove, let cool and then wrap in saran wrap overnight before eating. For some reason, the overnight in saran wrap seems to add a little something!