Banana Bread

Banana Bread

1 2/3 cups all purpose flour                                           Cream Cheese Frosting:

1 teaspoon baking powder                                            2 8oz pkgs fat free cream cheese

1 teaspoon baking soda                                                ½ cup light butter, softened

¼ teaspoon salt                                                                        1/3 cup Splenda

1 1/3 cups mashed bananas                                          2 tsp vanilla extract

1 1/3 cups 1% lowfat milk

2 Tbsp. unsweetened pineapple juice

2 large eggs

¾ cup Splenda

6 Tbsp butter, melted

2 teaspoons vanilla extract

½ teaspoon banana extract

 1.Preheat oven to 350’F.  Lightly coat a 13 X 9 X 2 pan with nonstick cooking spray.

  1. Combine flour, baking powder, soda and salt.  Set aside.
  2. Combine bananas, milk and pineapple juice.  Set aside.
  3. Beat eggs and SPLENDA at high speed with an electric mixer for 5 minutes.  Add butter and extracts.  Beat at medium speed until well blended, about one minute.  Add flour mixture alternately with banana mixture, beginning and ending with the flour mixture.  Beat at low speed. Do not overmix.  Spoon into prepared pan.
  4. Bake in preheated oven for 25 minutes or until cake tester comes out clean.  Cool in pan on a wire rack.
  5. Beat cream cheese and butter at medium speed with an electric mixer until creamy.  Gradually add SPLENDA, beating at medium speed until blended.  Stir in vanilla.  Spread over cooled cake.  Chill 30 minutes before cutting into bars.

 

Makes 24 servings

120 calories;  6gm fat; 3 gm sat fat; 5 gm Protein; 13 gm CHO; 1 gm Dietary Fiber 35 mg cholesterol; 270 mg Sodium.

EXCHANGES:  1 CHO; 1 Fat