If you are diabetic or just trying to cut back on sugar in your diet, give this yummy Banana-Pecan Bread a try. This bread is made with Splenda but still offers the wonderful taste of banana bread. This bread has a touch of fresh orange juice which adds an extra touch of moisture, often lacking in sugar-free baked goods. Make this bread a day ahead, wrap in plastic wrap before cutting, and let set overnight for an even better bread. Makes a good gift for diabetics; use in gift baskets, housewarming, hostess gift, birthdays, or Christmas gifts.
BANANA-PECAN BREAD
1 3/4 cups all-purpose flour
2/3 cup Splenda granular
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup mashed ripe bananas (3 med bananas)
1/3 cup butter, softened
2 tbsp milk
juice from 1/4 large fresh orange
2 eggs
1/3 cup chopped pecans
Preheat oven to 350 degrees.
In a large mixing bowl, combine 1 cup of the flour, Splenda granular, baking powder, baking soda, and salt. Stir the mixture to combine.
To the dry mixture, add the mashed bananas, butter, milk, and orange juice. Using an electric mixer, blend on low speed until well blended. Turn speed to high and blend for two minutes. Add the eggs and the remaining 3/4 cup of flour. Beat the mixture until well blended. Stir in the pecans.
Spray an 8 or 9-inch loaf pan with nonstick cooking spray. Pour the batter into the pan and smooth out evenly. Bake at 350 degrees for 50 to 60 minutes or until the bread is browned and a toothpick inserted in the thickest part comes out clean. Cool in the pan on a wire rack for 5 to 10 minutes. Remove from the pan and cool completely on the wire rack.
NOTE: This bread is even better if cooled, wrapped in plastic wrap and allowed to set overnight before slicing.
Enjoy!
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