berry-good-for-you banana bread

Name: Berry-Good-For-You Banana Bread
Prep time: 15 min
Cook time: 1 h 5 min
Yield: 16
Cuisine: American
Ingredients: 1 1/2 cup(s) mashed banana; 1 tablespoon(s) lemon juice; 1 cup(s) high fiber cereal, like all-bran; 2/3 cup(s) boiling water; 1/2 cup(s) berry-flavored applesauce; 1 cup(s) splenda-sugar blend; 1 cup(s) frozen raspberries; 2 - beaten eggs; 3 cup(s) carbquick baking mix, or more as needed; 1 1/2 teaspoon(s) baking powder

(3 RATINGS)

156 Pinches 1 Photo

Susan Feliciano

Oak Ridge, TN

Updated on Mar 16, 2012

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.

Rate

prep time 15 Min

cook time 1 Hr 5 Min

method Bake

yield 16 slices

Ingredients

1 1/2 cups mashed banana
1 tablespoon lemon juice
1 cup high fiber cereal, like all-bran
2/3 cup boiling water
1/2 cup berry-flavored applesauce
1 cup splenda-sugar blend
1 cup frozen raspberries
2 - beaten eggs
3 cups carbquick baking mix, or more as needed
1 1/2 teaspoons baking powder

How To Make berry-good-for-you banana bread

Step 1

Preheat oven to 350°. Grease a 9x5-inch bread pan, and one mini-loaf pan.

Step 2

In a large bowl, pour boiling water over the fiber cereal. Let cool 10 minutes.
Step 3

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.
Step 4

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.
Step 5

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.
Step 6

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.
Step 7

Cool in pans 5 minutes, then turn out onto rack to finish cooling. Wrap in foil and keep refrigerated.
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