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Banana Bread Topped With Bananas And Blueberry Syrup
I have fond memories of banana bread as a kid, but losing weight and that banana bread that I remember does not go hand in hand. I have made some changes to lighten it up a bit, and this bread is a bit more dense but has all the flavor. It reminds me of home and my Great Aunt Dot! 6SP per serving.
Prep Time: 00:15
Cook Time: 00:60
3 medium bananas, mashed
1/2 cup of granulated white sugar
1/2 cup of sugar substitute, your favorite will do
1/2 cup unsweetened applesauce
1 tsp vanilla extract
1 tsp baking soda
1 tsp salt
1 1/2 cups all-purpose flour
1 cup fresh blueberries
2 medium bananas, sliced
1/2 cup of cary's sugar free syrup
1Preheat the oven to 350° and spray a loaf pan with cooking spray.
2In a large bowl, cream together mashed bananas, sugar and sugar substitute until well combine.
3Next, incorporate the eggs, applesauce and vanilla extract into the banana mixture.
4In a separate bowl, sift together the flour, salt and baking soda. Add this mixture to the wet mixture until completely combine.
5Pour the mixture into loaf pan and bake for 45-50 minutes, or until a toothpick comes out clean.
6Let the bread cool and then slice into eight slices.
7In a saute pan, add the blueberries with two tablespoons of water. Cook until the blueberries burst open, then add the Cary's Sugar Free Syrup.
8To assemble, split one slice of banana bread in two and toast each side, top each slice with bananas and then the blueberry syrup.
You can also top the bread with ricotta cheese and blueberries and then a sprinkle of cinnamon and sugar. Put it under the broiler until blueberries burst open and you have a great snack.
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