Low-Fat, Low-Calorie Banana Bread

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Kimber's Low-Fat, Low-Calorie Banana Bread

(makes 12 good-size slices)

When I first started baking up a storm in high school it became my mission to create and bake the most amazing banana bread ever. It is mine and my Daddy's favorite sweet bread and the best way to use up those over ripe bananas that build up. To this day my Daddy still saves his old bananas in the freezer for when I take a trip back to White Rock, BC to visit and it's usually one of the first reminders he gives me! This recipe was developed over time and MANY trials and has become a staple in my house and a frequent request by many friends...my Daddy isn't the only one who saves me bananas!! The best part...no one ever guesses that it's healthy - which by my books is the definition of a stellar low-fat, low-calorie recipe. My one stipulation - I will NOT add any extras to my recipe, no nuts, no chocolate chips, banana bread is the perfect snack by itself and those add-ins just take away from straight-up banana flavor! For those who like a little spread on their bread, my recommendation is of course Peanut Butter, what else goes better with Banana? Plus you get the extra good fats & protein to make a complete and balanced snack :)

1 cup Splenda (the only other sweetener I've tried is regular white sugar)
1/4 cup Light Butter (I use Gay Lea spreadable because it mixes well right out of the fridge, if you're using hard butter let it come to room temperature)
2 large Egg Whites
1/4 cup Almond Milk (or other milk)
1/4 cup Plain Yogurt
1 tsp Vanilla Extract
1 2/3 cup mashed extra ripe Banana (3-4 bananas, if you have extra use it!)
2 cups Spelt Flour (or 1 cup white flour + 1 cup whole wheat flour, you need the combination for texture)
1 tsp Baking Soda
1 tsp Cinnamon
1/2 tsp Salt

1. Preheat oven to 350`F. Coat 9x5 inch loaf pan with cooking spray.
2. Combine splenda and butter in a bowl and beat on medium speed with an electric mixer until light and airy. Beat in egg whites, then add milk, yogurt and vanilla and beat to combine. Add mashed banana and sir with spoon to combine (this helps keep some banana chunks in the final product).
3. In a separate bowl stir together dry ingredients.
4. Add wet to dry ingredients and mix until just combined. Do not beat!
5. Pour batter into prepared baking pan. Bake for 1 hour + 10-20 minutes until wooden toothpick inserted comes out clean. The outside of the bread will appear well-done, if not the inside is probably too raw, trust me, I know from experience!
6. Let cool 5-10 minutes in loaf pan then turn out onto wire rack to cool completely.

Nutritional Information per slice:
155 Calories, 4.5g Protein 26.5g Carb, 3.5g Fiber, 3g Fat (1g saturated), 256mg Sodium