This yummy quick bread is a result of that frenzy we all go through before vacation – use it up or throw it out. I had 2 bananas and some eggs to use up, and of course, that equals banana bread! This recipe is based on one I found on the Splenda© recipe web site. It is low sugar, and lower fat since it uses no oil. You could make it even lower in cholesterol by using Egg Beaters© equivalent to 2 eggs. I used my Slow Cooker Apple Butter, also made with Splenda©, in place of the oil.
This is mostly a photo essay, the recipe is below. But I did want to show off my vintage nut grinder. I believe this one is from the 50’s, I bought it at a flea market. It works great, my grandma had one that was similar and maybe yours did too. It’s one of my favorite kitchen tools. Maybe you have one of those newfangled “food processors.” This one does the same job, uses elbow grease instead of electricity. Grandma was “green” before it was fashionable! Now on with the bread making…..
Nutty Apple Butter Banana Bread
Preheat oven to 350. Spray a 9 x 5 inch loaf pan with non-stick spray
In a large bowl, mix dry ingredients.
In another bowl, mix banana and other wet ingredients.
Fold in pecans
Spread batter in prepared pan
Bake one hour or until a toothpick inserted in the center comes out clean.
Cool slightly, slice, eat heartily! This is really good for breakfast with low-fat cream cheese.