Servings: 16 servings
Calories: 87.8kcal
Equipment
- mixing bowls
- measuring cups
- measuring spoons
- mini loaf pans
- hand mixer
Ingredients
- 4 small ripe bananas
- 2 c flour
- 3 tsp baking powder
- 1 tsp salt
- 4 egg whites OR 2 whole eggs
- ¾ c Whole Earth monk fruit (see note at end)
- 1 tsp vanilla
- ½ c plain non fat yogurt
Instructions
- Preheat the oven to 350℉.
- Grease and flour 4 mini loaf pans or a 9" x 5" loaf pan. I use the mini loaf pans for portion control.
- Place the peeled bananas on a plate and mash with a fork. Set aside.
- Place the flour, baking powder and salt in a bowl and blend together with a fork or spoon. Set aside.
- Place the egg whites, sweetener and vanilla in a mixing bowl and beat with a hand mixer.
- Add the mashed bananas and yogurt to the other liquid ingredients and thoroughly incorporate.
- Slowly mix the dry ingredients into the wet ingredients. Do not over mix.
- Divide the batter between the mini loaf pans and place in the oven. Bake for 35 - 40 min.
- The breads are cooked when a tooth pick inserted in the center comes out clean or the top springs back. Make sure they are cooked when you remove them from the oven or they will be gummy.
- Cook in the loaf pans for 10 - 15 min and then remove them from the pans and transfer to a cooling rack. ALlow them to completely cool before serving. The extra breads freeze well.
Notes
The original recipe called for ¾ c of sugar. The monk fruit/erythritol mix I use is a 1:1 replacement. If you use Splenda or Truvia, use the amount that is equivalent to ¾ c of sugar.
Nutrition
Serving: 1serving | Calories: 87.8kcal | Carbohydrates: 18.3g | Protein: 3.1g | Fat: 0.2g | Saturated Fat: 0.1g | Sodium: 173.7mg | Fiber: 1.1g
Tried this recipe?Let us know how it was!
