March 4, 2013
Breads/Muffins, Gluten/Milk Free, Vegetarian, Weight Watcher Friendly
3 large banana(s), mashed
1/2 c brown sugar
8 tbsp Smart Balance Light butter, softened
1/2 cup Egg Beaters
2 cup(s) all-purpose gluten-free flour blend
1/2 tsp vanilla extract
1/2 tsp salt
1 tsp baking soda
1 tsp ground cinnamon
1/4 tsp nutmeg
1. Preheat oven to 350. Spray a bread pan with non-stick cooking spray. Set aside.
2. In a large bowl, mix together flour, salt, baking soda, cinnamon, and nutmeg. In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Don’t over mix (or your bread will turn out very dense and dry). Pour batter into prepared loaf pan.
5. Bake for 1 hour.
6. Allow to cool for 10 minutes in pan then transfer out of pan onto wire cooling rack.
7. Slice into 20 thin slices.
**Note: I usually divide my batter in 1/2 and make two smaller loaves. My daughter loves this original recipe, but I love my banana bread with walnuts and cranberries. So I make one original loaf and the other loaf as cranberry-walnut banana bread. If you do split your batter, you can get about 10 slices from each loaf. They will be thicker, but still the same point value. This is why my picture shows smaller, thicker pieces.
Yields 20 servings, serving size 1 piece
4 points on Weight Watchers Points+ System
I am in no way affiliated with Weight Watchers.