SOUR CREAM BANANA BREAD

1 cup Splenda Granulated or equivalent of your favorite sweetener

3 medium to large ripe bananas, mashed

1 heaping tbsp sour cream or plain Greek yogurt
1/4 cup coconut or olive oil
1/4 cup unsweetened applesauce
2 large eggs, well beaten
1/4 cup garbanzo bean flour (or additional white whole wheat)
1 cup white whole-wheat flour
1 tsp baking soda
1/4 tsp salt
1/2 cup chopped walnuts, optional but recommended because walnuts are healthy and good for diabetics

Preheat oven to 350 degrees.

In a 2-quart mixing bowl, beat the Splenda, bananas, sour cream, coconut oil and applesauce together until well blended.

In a separate bowl, combine the flours, baking soda and salt. Mix into the banana mixture until moistened.

Spray an 8-inch loaf pan with nonstick canola or olive oil cooking spray; pour batter evenly into pan.

Bake at 350 degrees for 45 to 50 minutes or until a wooden toothpick inserted in the center comes out clean.

I doubled the recipe and made this much today. I have my grandsons here and they eat like I do. They never complain about sugar-free and/or fat-free. I don't think they even notice. This will be gone before tomorrow morning. (Note this is a repeat post from 4 years ago. My grandsons are not here today.)

Remember this is a bread and should be treated as such. One slice once or twice a day, depending on how well controlled your blood sugar is. Share with family and friends or slice and put one or two slices in separate freezer ziptop baggies and freeze for later use.