This recipe is really for those who want to cut their carb intake and increase their fiber. It uses a low-carb baking mix called CarbQuick, which I order on-line. However, it is very similar to Bisquick, already having the baking powder in it, so feel free to substitute if you prefer.
Preheat oven to 350°. Grease a 9x5-inch bread pan, and one mini-loaf pan.
In a large bowl, pour boiling water over the fiber cereal. Let cool 10 minutes.
Add the banana, lemon juice, applesauce, splenda-sugar, and frozen raspberries to the fiber cereal. Mix well. Check to be sure the mixture is no longer hot, then beat in the beaten eggs.
Stir the baking powder into the CarbQuick baking mix, then fold the baking mix into the moist ingredients. Mix until combined, but do not over-mix. If batter appears too thin, add more CarbQuick. You want it the consistency of muffin batter - thicker than cake batter.
Fill the bread pans about 2/3 full. I used a mini-loaf pan because it made slightly more batter than was good for my large bread pan.
Bake until bread tests done in center with a toothpick. The mini-loaf took about 45-50 minutes, and the large loaf took 65 minutes.
Cool in pans 5 minutes, then turn out onto rack to finish cooling. Wrap in foil and keep refrigerated.