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Texas Pecan-Banana Bread

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"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."
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1 h 5 m servings 217
Original recipe yields 10 servings (1 loaf)


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  1. Preheat the oven to 350 degrees F (175 degrees C). Lightly coat an 8x4-inch loaf pan with cooking spray.
  2. Combine bananas, buttermilk, egg whites, and oil in a medium bowl. Mix well.
  3. 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.
  4. Reserve 1/8 cup pecans and stir the remainder into the batter. Pour batter into the prepared loaf pan. Sprinkle reserved pecans on top.
  5. Bake in the preheated oven until a toothpick inserted in the center comes out clean, 50 to 60 minutes.


  • Cook's Note:
  • 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.

Nutrition Facts

Per Serving: 217 calories; 6.6 33.2 4.9 < 1 369 Full nutrition

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