I adapted this recipe from “Eat Better America”. I LOVE banana bread, and like Christina, we always have bananas in our freezer! The one thing I did change was instead of walnuts, I added chocolate chips. I also used Nevella, which is a new brand of sugar free sweetener on the market. I did however inquire with them as to how many calories it is, say for example, 1 cup. You can use it anywhere sugar is used in baking and in drinks or smoothies or coffee in the same quantity. For 1 cup of Nevella sweetener, its only 91 calories. 1 cup of white sugar is 774 calories!!!!
Ingredients:
1 1/2 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
3/4 cup Nevella sweetener
1/4 cup canola oil
2 egg whites
1 cup mashed ripe bananas (2 large)
1/4 cup fat-free (skim) milk
1 teaspoon vanilla
1/4 cup chocolate chips.
Mix altogether in a mixer and pour into a bread pan. Bake at 375 for about 45-48 minutes, or until a toothpick inserted comes out clean.
The one thing I like about this sweetener is that it doesn’t have a weird after taste. I’ve made muffins with these that turned out great and my banana bread turned out great too. Nice and moist!
If you make this loaf into 10 slices, each slice is:
AND, the nice folks at Nevella sent me a care package of their sweetener to give to one of my readers!
So leave me a comment about what you would like to try making with this new sweetener! The winner will be randomly picked on March 1st!
I’d like to make oatmeal muffins with this!
Wow! I made banana bread today too, how funny and thanks for the shout out!! I made 5 loaves and the sad thing is, I only used half the bananas in my freezer!
That is amazing the stats for the Nevella!! I love that it doesn’t have an aftertaste, either. That’s one thing I didn’t like about another one I tried. I forget the name, but it just tasted.. off to me.
I think I’d try the sweetener out in banana bread like you did! Like I said, I still have half the bananas in the freezer. I thought I’d save them for another baking day next month and this would be perfect!
I guess I would try baking something with it – since you’ve had such great luck 🙂
I generally try not to use white sugar at all anymore, I like honey & maple syrup as sweeteners in baked goods.
I’dprobably make a zucchini bread with it. Do you have to keep it in the fridge? I saw on the label it contains probiotics which I thought was kind of weird…
Rachel, the rep from Netella would like to explain about your question:
I noticed that Rachel wanted to know about the probiotics. They are shelf stable and do not require refrigeration. They also withstand the temperatures of baking and acid in the stomach (10 times more efficiently than yogurt) to get to the intestines where they are needed. If anyone has any other probiotic questions feel free to send them my way!
I’d probably start by making flourless pb cookies, then move on to more exciting things like scones and breads.
Wow…you’ve got my heart today! Banana bread is one of my favorites. I actually just bought old, brown bananas at the store the other day and stuck them in the freezer.
I’d love to win this new sugar substitute! I would throw it in all my baked goods.
I’d love to try it in cookies or brownies. What a calorie difference!!
scary stats on that sugar – wowza!!
I’d love to win it too – great product!
I would love to try this in my coffee. I would also love to try it in cookies. I’ve been craving snickerdoodles so I would make those!
Thanks for the giveaway!
definitely cookies! maybe i can add extra chocolate chips to make up for the calorie difference LOL 🙂
Looks fabulous… sorry I haven’t been around for awhile, I moved to the US Virgin Islands (I still giggle when I say that) for six months, and it is taking awhile to get settled. But i do think I am caught up, and will be back with new postings…
Come take a look at my new blogs of Island life!
And much as i need any and all ingredients right now, leave me out of the giveaway. Doubt if they want to ship to me
Your banana bread sounds fabulous! That’s what I’d make with the Nevella! And I have been craving oatmeal/raisin cookies lately, so I’d bake some of those as well… 🙂