Photo by Suellen Pineda, RDN, CDN Banana bread pudding is a delicious treat enjoyed by adults and children alike! It is not only yummy, creamy and easy-to-make, but also very cost-effective. However, traditional recipes call for considerable amounts of butter and sugar. This modified version is lower in sugar and fat than most recipes. The key here is replacing some of the fat with unsweetened applesauce, and use non-calorie granulated blend sweetener. This variation makes this recipe suitable for diabetics, keeping in mind the importance of portion control.
Ingredients
- 3 overripe bananas (mashed) plus 1 extra (leave whole)
- 2½ tablespoons sugar mix blend (I used Splenda Sugar Blend)
- 4 tablespoons unsalted butter at room temperature
- 2 large eggs
- 1½ cups whole-wheat flour
- 1 tablespoon baking powder
- 1 tablespoon vanilla extract
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup unsweetened applesauce
- 1 cup low-fat milk
Directions
- Pre-heat oven at 350ºF.
- In a bowl, beat sugar with butter. Beat in eggs, one at a time.
- Add flour, baking powder, vanilla extract, salt, applesauce, cinnamon and milk. Lastly, add mashed bananas and beat until well incorporated.
- Prepare a baking dish with just enough butter and flour, shaking off excess flour.
- Slice the banana that you left whole and spread the slices on the bottom of the baking dish.
- Pour the batter. Bake uncovered for about an hour or until a toothpick comes out clean when inserted in the center.
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