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Welcome to Tweaked at Chez Jan de la Dayton....translated to 'tweaked at Jan's house in Dayton'! Sounds fancy, but it's not. If you choose to share a recipe, be kind and give me kudos for it. The pictures are NOT to be taken off this blog unless used in a direct link to this blog. Once upon a time I was a Weight Watchers leader....that chapter is closed. But I still like to eat and bake and don't like the weight that finds its way to me too easily. So I go find delicious-sounding recipes and tweak them. Some recipes, however, just don't turn out right if they're tweaked. I've not posted anything....so far.....that isn't WW friendly. That might change, and I'll warn you if I post something with 'scary' P+ values. For those who don't use substitutions, the ratio for Splenda granulated/sugar is 1:1 and the ratio for egg substitute/eggs is 1/4 cup of egg sub = 1 egg. Now.....let's have some fun in the kitchen!!!

Saturday, November 16, 2013

ChocoNanaBerry Bread

Well, I made this on November 14th and wasn't thrilled with the way it turned out. I was actually going to toss it in the trash can.  But then I figured I'd share it with some people who I *know* wouldn't lie to me.....tell me it was good so they wouldn't hurt my feelings......and obviously they thought it was goo because here it is!  I thought it was a tad too moist, but all 5 of my 'taste testers' thought it was great!  Soooo.....there's no 'fancy' picture of it ........ just what you see!

ChocoNanaBerry Bread
Makes 12 Servings
1 Serving = 3 PointsPlus™

 
3/4 cup fat-free egg substitute
1/2 cup light butter, softened
1 cup Splenda granulated
2 tsp vanilla
2 1/2 cups mashed bananas
1/3 cup light sour cream
2 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1/3 cup mini chocolate chips
1 cup blueberries

 
Preheat oven to 350º. Spray a 9 x 5 inch loaf pan.

In a large bowl, beat egg substitute, butter, Splenda and vanilla until smooth.


Add bananas.


Add sour cream, flour, baking powder and baking soda. Mix until combined.


Fold in chocolate chips and blueberries.

 
Transfer to the loaf pan and smooth the surface with a spatula.


Bake 55 – 65 minutes until the top is browned and a wooden toothpick inserted in the center comes out clean. Cool in the pan.

 
This will keep for 3 days at room temperature wrapped in foil or it can be frozen.

Now for the 'legal mumbo-jumbo' to keep me out of court!!   *** The PointsPlus™ value for this recipe was calculated by me (Jan Gomes) and is not an endorsement or approval of this recipe by Weight Watchers International, Inc., the owner of the PointsPlus™ registered trademark. ***

Later!
Loving Life!
Jan

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