Texas Pecan-Banana Bread Popular Recipes

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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."

Ingredients :

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

Instructions :

Prep : 15M	Cook : 10M	Ready in : 1H5M

• Preheat the oven to 350 degrees F (175 degrees C). Lightly coat an 8x4-inch loaf pan with cooking spray.
• Combine bananas, buttermilk, egg whites, and oil in a medium bowl. Mix well.
• 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.
• Reserve 1/8 cup pecans and stir the remainder into the batter. Pour batter into the prepared loaf pan. Sprinkle reserved pecans on top.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 50 to 60 minutes.

Notes :

• Using a dry buttermilk mix like Saco® powder instead of fresh buttermilk is much more practical and economical than buying fresh buttermilk just for this recipe.

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