1 large egg yolk
1 Tbsp reduced-fat buttery spread
2/3 cup Splenda
1/2 tsp pure vanilla extract
2 medium bananas
3 large egg whites
1 1/4 cup all purpose flour
3/4 cup whole wheat flour
1/4 tsp salt
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/4 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 350°F. Line a 1 1/2 quart glass Pyrex oblong loaf pan with non-stick foil.
Whisk egg yolk until smooth. Add reduced-fat spread and whisk together until smooth.
Mash bananas into the mixture until smooth using the whisk . Add Splenda and vanilla extract and whisk in until smooth.
In another bowl whisk egg whites until they start to become very frothy and white. Do not beat into stiff peaks.
Place all-purpose flour, whole wheat flour, salt, baking powder, baking soda, cinnamon, nutmeg and wheat germ into a sifter and sift into mixing bowl.
Gently fold creamed mixture together with flour mixture. As this is blended add pecans. When the mixture is well blended add frothed egg whites and fold together until smooth.
When the pecans are just blended in, add buttermilk and fold until smooth.
Pour batter into the lined Pyrex dish and sprinkle light brown sugar over the top. Place loaf pan in the preheated oven. Bake for about 55 minutes.
Nutrition Facts
Serving size: 1 slice | Servings 8
Calories 223 | Calories from Fat 60
Amount Per Serving (% Daily Value)
Total Fat 7g (11%) | Saturated Fat 1g (4%)
Monounsaturated Fat 3g | Trans Fat 0g
Cholesterol 27 mg (9 %) | Sodium 312 mg (13 %)
Total Carbohydrates 35g (12%) | Sugars 6g
Dietary Fiber 4g (15%) | Protein 7g
Vitamin A 3% | Vitamin C 5 % | Calcium 9% | Iron 11%
Vitamin K 1 mcg | Potassium 271 mg | Magnesium 48 mg