Recipe Modification: Banana Bread

A skill we are taught during maintenance is recipe modification. Rather than saying, “I’ll never eat ______ again,” we work to find ways to incorporate our favorite foods into our new, healthier lifestyles. Although I’m no cook, and I’m certainly no baker, I was known for making a tasty loaf of banana bread in the past. When a friend asked for my recipe, I dug it out and gave a copy to her. While I was looking at it, I started applying some of those UAMS skills. With my dietitian‘s help, I think we have a winner!

Ingredients

3 large well-ripened bananas
1/4 cup nuts, toasted
2 egg whites
2 tablespoons applesauce
1/3 cup skim milk
1/2 cup raisins
1/3 cup Splenda Granulated (or 8 packets)
1 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon baking powder
3/4 cup all-purpose flour
3/4 cup whole wheat flour

Directions

Preheat the oven to 350 degrees.
Chop the nuts. In a skillet over medium-high heat, toast the nuts, stirring frequently.
Peel the bananas, placing them in a mixing bowl. Mash the bananas with a fork.
Stir the egg whites, applesauce, skim milk, toasted nuts, and raisins into the mashed bananas.
In a separate mixing bowl, thoroughly combine the flours, Splenda, salt, baking soda, and baking powder.
With a spatula, fold the dry ingredients into the wet until a stiff dough forms.
Spray a loaf pan with non-stick spray, and pour the batter into the pan.
Bake for 45 minutes until a toothpick inserted near the middle of the loaf comes out clean.
Let the bread cool in the pan for 5 minutes before transferring it to a cooling rack.
After cooling, slice into 12 pieces.