Ingredients1 h 20 m servings 138 cals
- Preheat oven to 325 degrees F (165 degrees C). Spray one 9x5 inch loaf pan with non-stick spray coating.
- In a large bowl, blend together the eggs, buttermilk, applesauce, and bananas. Sift together the SPLENDA(R) Granulated Sweetener, flour, baking soda, and salt; mix into banana mixture. Stir in pecans. Spread batter into prepared pan.
- Bake 1 hour, or until a cake tester inserted in the center comes out clean.
- Serving Size: 1 (3/4 inch) slice
Per Serving: 138 calories; 4.4 g fat; 21.4 g carbohydrates; 3.8 g protein; 31 mg cholesterol; 274 mg sodium. Full nutrition
ReviewsRead all reviews 15
I made this for my husband who is diabetic and he loved it. My kids and I love it too! My only substitution was walnuts instead of pecans (since I had some already). It turned out moist and de...
This was a great recipe - You can use no sugar added applesauce to cut the sugar down even a little more. I also added a bit of nutmeg, cinamon & vanilla to mine. I have made it twice now and it...
This is a great recipe. So moist, and no oils!!!! Fantastic! I never even make regular Banana Nut bread anymore!
wonderful recipe! I made this in an 8inch loaf pan and made 12 mini muffins to go with it. I followed the recipe exactly - except I used walnut instead of pecans. Very moist. Will definatly m...
Made a few healthy substitutions and the bread still came out great. I used egg substitute for real eggs, King Arthur white whole wheat flour 1.5 cups, 2 T ground flax seed, plus 1/2t cinnamon....
Bread came out very moist. I do keep a close eye out toward the end of the requested baking time just so it does not overbake and come out dry. I did not have buttermilk so I made sourmilk with ...
THIS TURNED OUT SO WONDERFUL - VERY MOIST - I USED WALNUTS INSTEAD OF PECANS - AND, NEXT TIME, I WILL NOT LET IT COOK AS LONG - MAYBE 50-55 INSTEAD OF AN HOUR. IT IS A KEEPER!!!!