skinny banana bread or muffins Recipe
Ingredients:
- 1 1/2 cups self-rising flour (we prefer Gold Medal)
- 1 tsp baking powder
- 1 tsp baking soda
- 3 ripe bananas,
- medium-large (overripe bananas are ideal for a sweeter bread)
- 1 egg or 2 egg whites
- 1 Tbsp vanilla extract
- 2 Tbsp zero-point brown sugar substitute (we favor Lakanto Brown or Golden Sweetener)
- 3 Tbsp zero-point white sugar substitute (we recommend Lakanto Classic Sweetener)
- 2 Tbsp Land o’ Lakes made with canola oil light butter, melted, or 3 Tbsp unsweetened applesauce
Directions:
Preheat the oven to 350 degrees Fahrenheit and lightly coat a bread pan (9×5 or 8×4) or a 12-muffin tin with non-stick cooking spray.
In a large mixing bowl, add the bananas and mash them thoroughly with a fork. Whisk in the egg, vanilla extract, and both sugar substitutes. Mix well.
In a separate bowl, combine the self-rising flour, baking powder, and baking soda. Stir until fully blended. Gradually incorporate the dry ingredients into the wet mixture while stirring.
Just before fully combined, add the melted butter. Stir until barely mixed. Do not overmix, as this will compromise the texture.
Pour the batter into the prepared pan and bake for 30-45 minutes (or 14-16 minutes for muffins) until a knife or toothpick inserted in the center comes out clean.
Remove from the oven and allow to cool for 5 minutes before removing from the pan or muffin tin. Store the bread in an airtight container at room temperature or in the refrigerator for 7-10 days.
It can also be frozen for up to 3 months. Thaw overnight in the refrigerator before serving. Yields 12 slices or 12 muffins.
2 Points per slice or muffin!