169 calories, 1.5g fat, 267mg sodium, 35.5g carbs, 3.75g fiber, 13g sugars, 5g protein
The recipe: "300 under 300", pages 116 - 117
Over the weekend, I noticed that we had several bananas that were way too ripe to eat, so I went to my trusty HG cookbooks to see if there was a banana bread recipe. This one sounded delicious (with banana split in the title, how could I resist?), and I was excited to try a new banana bread other than the standard one I usually make. I had to go to the store to buy unsweetened applesauce, sugar free strawberry preserves, and whole wheat flour - a little more work, since I had all the ingredients on hand for my usual recipe. Was it worth it? Yes!