Preparation time55 min
3 xripe bananas
7tbspSplenda® Granulated Low Calorie Sugar Alternative
1 x 125gpot or Peach & apricot
1/2 tspbicarbonate of soda
- Preheat the oven Gas Mark 4/180C/fan oven 160C. Line a 900g (2lb) loaf tin with non-stick baking parchment.
- Peel and mash the bananas in a large bowl. Fold in the eggs with the Splenda® Granulated. Then stir in the Benecol® yogurt and Benecol® Buttery Spread.
- Sift together the flour, bicarbonate of soda and the cinnamon and stir into the banana mixture. Pour in to the baking tin and bake for 40-50 mins until golden and springy. A skewer inserted should come out clean. Cool in the tin for 5 minutes before removing the paper and cooling on a wire rack. Slice and spread with Benecol® Buttery Spread (if desired).
Once completely cold, store in an airtight container and keep in the fridge for up to 3 days. Try adding 50g (1¾oz) chopped pecans in with the flour for a nutty banana bread.
Products used in this recipe