Banana Nut Bread

Servings: 10 | Serving size: 1 slice

Cooking Time: 90 Minutes

This healthy recipe can be multiplied by 2, but you'll need to use two loaf pans. Bread will keep for 72 - 96 hours in a plastic bag. Reheat gently. This will freeze fairly well if sealed tightly in a plastic bag.

Ingredients

• 1 large egg
• 3 Tbsp. unsalted butter (softened)
• 2/3 cup Z-sweet (or 1 cup allulose)
• 1/2 tsp. pure vanilla extract
• 2 medium bananas (mashed)
• 3/4 cup all purpose flour
• 1 1/4 cup whole wheat flour
• 1/4 tsp. salt
• 2 tsp. baking powder
• 1/2 tsp. baking soda
• 1 tsp. ground cinnamon
• 1/2 tsp. ground nutmeg
• 1/4 cup wheat germ
• 1/2 cup pecans (coarsely chopped)
• 1/4 cup non-fat buttermilk
• 2 tsp. light brown sugar

Preheat oven to 375°F.

Line a 1 1/2 quart glass Pyrex oblong loaf pan with foil (non-stick foil works best).

Place the egg and softened butter in a large mixing bowl.

Cream together until smooth.

Using the whisk mash the bananas into the mixture until smooth.

Add the Z-sweet or allulose and vanilla extract and whisk until smooth.

Place the all-purpose flour, whole wheat flour, salt, baking powder, baking soda, cinnamon, nutmeg and wheat germ in a sifter

Sift into the mixing bowl.

Gently fold the creamed mixture together with the flour mixture.

As this is blended add the pecans.

Just as the pecans are blended in add buttermilk and fold until smooth.

Pour the batter into the lined Pyrex dish and sprinkle the light brown sugar evenly over the top.

Place the loaf pan in the preheated oven.

Bake for 50 minutes.