You might be able to use plain fat free Greek yogurt in place of the sour cream. If it's not tangy enough you can add lemon juice to the yogurt. I'm an experimenter in the kitchen, lol. Have a blessed day!
That's great about the 12 muffins. Portion control? what's that? hehehehe. Anyway, I will definitely make this recipe this weekend. Oh, I'm just wondering, some recipes call for ripe, blackened bananas (which are sweeter), and some call for just regular bananas. I am wondering if I use the black banans, I can cut down on the splenda? What do you think on this issue? Did you have to spray the muffin cups first with nonstick spray?
@nemoryer i used cupcake paper holders, so no spray. i use black bananas plus the sweetner, you could use honey 1:1 or agave 1:1, play with the recipe... the apples i add now help sweeten things up also... then i add salted pecans, nom nom...
@nemoryer Length 8 1/2", Width 4 1/2", Height 2 3/4, and NO not yet, but i think i will do tomorrow or tuesday, i'll post how long to bake... i'd assume about 30-40 mins... and you can always do the toothpick check... but it woould be a "nice" portion control.
@nemoryer i made muffins today, makes 12... cooked for 30 mins... portion control was perfect!!!! won't make as bread again... i can freeze if necessary...
@nemoryer i find splenda to be very sweet, when baking splenda granules are 1:1 ration with sugar, agave, honey, etc. but if you don't want that just maybe add applesauce in 1:1 ratio... have fun with it and let me know how it tastes... xxoo~nicole
@nemoryer THANK YOU SO MUCH for your kind reply. Didn't know that the ratio of Splenda was 1:1. I will definitely make this bread VERY SOON. PS - wondering if you'd ever converted this recipe into muffins?
I want to make this soooo bad but i'm scared because I'm LB pt. not sure how it will go down..i think I'll give it a try!! headed to walmart to get my nuts!!
@KenzeRestricted it is very dense... chew like crazy.... the pumpkin bread recipe is even more dense.... start with only a small half slice... also, consider toasting it..... remember to leave in the refrigerator or freezer, as there are no preservative...let me know if you PB or not... xxoo~nicole
@saphre1964 Ok I made it yesterday. 3 VERY ripe bananas (I think it was to much because it was very moist) .5 c fat free sour cream 1 c splenda 1.5 cups soy flour 1tbs vinalla 1tsp baking soda 1 c pecans .5 c walnuts 1/4 c egg beaters my cake turned out very wet..it seemed fully cooked just really wet..almost like tres leche. I think i put too much banana (i just put them in i didnt measure!!) I'm going to calculate the Cal/Pro again cause I seem to have lost my paper!!! anyway.. I didn't PB!!
@KenzeRestricted hmmm, mine always comes out dry and dense... also i use 1 stick salted butter.... try cooking longer? so glad you didn't PB.... xxoo~nicole
Yummy looks delish and now i'm craving this......lol Thanks for that! hehe.... I love these recipe vids, have made note of the recipe and will be trying it down the road!!! =D
You might be able to use plain fat free Greek yogurt in place of the sour cream. If it's not tangy enough you can add lemon juice to the yogurt. I'm an experimenter in the kitchen, lol. Have a blessed day!
moviemakerwannabe 4 weeks ago
@moviemakerwannabe done that already...lol, we are on the same page... xxoo
saphre1964 4 weeks ago
That's great about the 12 muffins. Portion control? what's that? hehehehe. Anyway, I will definitely make this recipe this weekend. Oh, I'm just wondering, some recipes call for ripe, blackened bananas (which are sweeter), and some call for just regular bananas. I am wondering if I use the black banans, I can cut down on the splenda? What do you think on this issue? Did you have to spray the muffin cups first with nonstick spray?
nemoryer 8 months ago
@nemoryer i used cupcake paper holders, so no spray. i use black bananas plus the sweetner, you could use honey 1:1 or agave 1:1, play with the recipe... the apples i add now help sweeten things up also... then i add salted pecans, nom nom...
saphre1964 8 months ago
What is the size of a "regular" loaf pan please? Have you ever made this into muffins?
nemoryer 8 months ago
@nemoryer Length 8 1/2", Width 4 1/2", Height 2 3/4, and NO not yet, but i think i will do tomorrow or tuesday, i'll post how long to bake... i'd assume about 30-40 mins... and you can always do the toothpick check... but it woould be a "nice" portion control.
saphre1964 8 months ago
@nemoryer i made muffins today, makes 12... cooked for 30 mins... portion control was perfect!!!! won't make as bread again... i can freeze if necessary...
saphre1964 8 months ago
I am told Splenda is MUCH sweeter than regular sugar, do you still put 1 cup of Splenda? Or can you use less? Thanks for this video.
nemoryer 9 months ago
@nemoryer i find splenda to be very sweet, when baking splenda granules are 1:1 ration with sugar, agave, honey, etc. but if you don't want that just maybe add applesauce in 1:1 ratio... have fun with it and let me know how it tastes... xxoo~nicole
saphre1964 9 months ago
@nemoryer THANK YOU SO MUCH for your kind reply. Didn't know that the ratio of Splenda was 1:1. I will definitely make this bread VERY SOON. PS - wondering if you'd ever converted this recipe into muffins?
nemoryer 9 months ago
I want to make this soooo bad but i'm scared because I'm LB pt. not sure how it will go down..i think I'll give it a try!! headed to walmart to get my nuts!!
KenzeRestricted 11 months ago
@KenzeRestricted it is very dense... chew like crazy.... the pumpkin bread recipe is even more dense.... start with only a small half slice... also, consider toasting it..... remember to leave in the refrigerator or freezer, as there are no preservative...let me know if you PB or not... xxoo~nicole
saphre1964 11 months ago
KenzeRestricted 11 months ago
@KenzeRestricted hmmm, mine always comes out dry and dense... also i use 1 stick salted butter.... try cooking longer? so glad you didn't PB.... xxoo~nicole
saphre1964 11 months ago
yum I cannot wait to try this!
karasjourney 11 months ago
@karasjourney it is so yummy, i love it's density and my daughter, who doesn't NEED sugar free adores it!
saphre1964 11 months ago
You can send me a loaf. You still have my address right. JK :)
KU5Z 11 months ago
@KU5Z no preservatives, it won't last for the trip, sorry!!!! xxoo~nicole
saphre1964 11 months ago
Yummy looks delish and now i'm craving this......lol Thanks for that! hehe.... I love these recipe vids, have made note of the recipe and will be trying it down the road!!! =D
tryshh 11 months ago
@tryshh this is my fav bread pat, try it xxoo~nicole
saphre1964 11 months ago