Friday, September 11, 2009

Better Banana Bread

Better because it has wheat germ added to kick up the fibre, and Splenda added to replace half of the sugar. There's still sugar in it, so your anti-sweetener, "if it's good for me I don't like it" children will like it. Just don't tell them about the wheat germ. Or the lowered sugar.

1/2 cup (125 ml) hard margarine, softened
1/2 cup (125 ml) granulated sugar
1/4 cup (50 ml) Splenda artificial sweetener
2 eggs
3 medium (about 1 cup/250 ml) mashed ripe bananas
1 teaspoon (5 ml) vanilla
1 3/4 (375 ml) all-purpose white flour
1/2 cup (125 ml) wheat germ
1 teaspoon (5 ml) baking soda
1/2 teaspoon (2 ml) baking powder
1/2 teaspoon (2 ml) salt

Cream together margarine, sugar and Splenda. Add eggs and vanilla. Beat well. Add bananas and mix until fairly smooth.

In another bowl (unless you're like me and you just add everything together in the Kitchen Aid standing mixer and then mix it up...) mix together flour, wheat germ, baking soda, baking powder and salt. Add to banana mixture stirring only to moisten.

Bake at 350* F in a greased loaf pan for 50 minutes to an hour, until a toothpick inserted in the centre comes out clean. Let stand 10 minutes, then remove from pan and cool on wire rack.

Yield: 1 tasty loaf

1 comment:

  1. Ohhh...adding wheat germ sounds interesting. Does it make banana bread totally different? My recipe is at The Best-Ever Banana Bread Recipe is yummy, too.