Are you craving a deliciously moist banana bread that won't derail your health goals? Look no further! This Whole Wheat Banana Bread with Splenda is about to become your new favorite breakfast treat and secret weapon for satisfying sweet cravings. Packed with wholesome ingredients and a lighter sweetener, this recipe proves that healthy can be incredibly delicious. Get ready to transform those overripe bananas into a mouthwatering loaf that will have everyone begging for your recipe!
Prep Time: 15 mins
Cook Time: 60 mins
Total Time: 75 mins
Cuisine: American
Serves: 1 loaf
Ingredients
- 1 1/2 cups whole wheat flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup Splenda
- 2 ripe bananas, mashed
- 1/3 cup vegetable oil
- 2 eggs
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x5 inch loaf pan with cooking spray or butter, ensuring complete coverage to prevent sticking.
- In a large mixing bowl, combine whole wheat flour, baking soda, and salt. Whisk together thoroughly to ensure even distribution of dry ingredients.
- In a separate medium bowl, mash the ripe bananas using a fork or potato masher until they reach a smooth, creamy consistency with minimal lumps.
- Add Splenda, vegetable oil, and eggs to the mashed bananas. Mix well using a whisk or electric mixer until all ingredients are completely incorporated and the mixture is smooth.
- Gradually pour the wet ingredients into the dry ingredients. Gently fold the mixture using a spatula, stirring just until the ingredients are combined. Be careful not to overmix, as this can result in a tough bread.
- Transfer the batter into the prepared loaf pan, spreading it evenly with a spatula and smoothing the top.
- Place the pan in the preheated oven and bake for 55-60 minutes. Check for doneness by inserting a toothpick into the center of the bread - it should come out clean or with just a few moist crumbs.
- Remove from oven and let the banana bread cool in the pan for 10 minutes. Then, carefully transfer to a wire rack to cool completely before slicing.
- Once cooled, slice and serve. Store any remaining bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Tips
- Choose Perfectly Ripe Bananas: The key to incredible banana bread is using bananas that are very ripe - we're talking mostly brown and soft. These will provide maximum sweetness and moisture.
- Don't Overmix the Batter: Mix your ingredients just until combined. Overmixing can lead to tough, dense bread that lacks the tender crumb we're looking for.
- Check for Doneness Carefully: Every oven is different, so start checking your bread around 50 minutes. A toothpick inserted in the center should come out clean or with just a few moist crumbs.
- Cool Completely Before Slicing: Patience is crucial! Let the bread cool entirely to help it set and make clean, beautiful slices.
- Storage Hack: Wrap the cooled bread tightly in plastic wrap or store in an airtight container to keep it fresh and moist for up to 3 days at room temperature, or up to a week in the refrigerator.
Nutrition Facts
Calories: 160kcal
Carbohydrates: 16g
Protein: 4g
Fat: 10g
Saturated Fat: g
Cholesterol: 35mg
