After a mishap with the muffins I made last time, I thought maybe there is a better way. I am a regular lurker on Hungry Girl and last week, she posted on her Chew The Right Thing thread about banana muffins. Chew The Right Thing is a blog that happens once a week concerning making high fat foods diet friendly. She showcases food from Starbucks to Taco Bell to homemade comfort food…it rocks!
So last week, she featured banana bread, which can have up to 400 calories a slice! I’ve yet to find a dense cakey banana bread that’s diet friendly, and tonight, I’m still searching unfortunately! I did play a little bit with the bread, but it wasn’t to where it would affect the texture. To see the original recipe, click here.
Here is my take on the recipe:
** denotes changes
1 1/4 cups whole-wheat flour
1/4 cup all-purpose flour
3/4 cup Splenda No Calorie Sweetener (granulated)
1 tbs Splenda brown sugar **
1 1/2 cups mashed ripe bananas (about 3 bananas)
2 eggs **
1/2 cup no-sugar-added applesauce
2 tsp. baking powder
1 tsp. maple extract **
1/2 tsp. cinnamon
1/2 tsp. salt
Optional Toppings: no-calorie spray butter, Cool Whip Free
Preheat oven to 350 degrees. In a large bowl, combine both types of flour, Splenda, Splenda brown sugar blend, baking powder, salt, and cinnamon (in other words, all dry ingredients). In a separate bowl, mix together the mashed bananas, eggs, applesauce, and vanilla extract (all the wet ingredients). Add this mixture to the bowl with the dry ingredients, and stir until just blended. Spoon batter into a cupcake tin sprayed with nonstick spray or lined with paper cups. Bake for about 20 minutes, or until a toothpick inserted in the middle comes out clean.
Fat: 1.5 g
Fiber: 3.75 g
This comes out more like a dry bread with a lack of flavor. I’d prefer more moisture and density with spices. I’ll have to take that into account for next time…