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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!!!

Wednesday, November 19, 2014

Banana Raisin Bread

I feel like every time I buy bananas I end up with some that are way too ripe to just peel and eat.  It's getting harder and harder to find new and interesting recipes to tweak using bananas.......but this one is amazing! I would never have dreamed of combining bananas and raisins.  This comes out incredibly tasty and moist, especially after I added a few 'shakes' of cinnamon.

BANANA RAISIN BREAD
Makes 10 Servings
1 Serving = 3 PointsPlus®


3 ripe bananas
¼ cup raisins (Golden or California)
1/3 cup unsweetened applesauce
1/3 cup honey
1 ½ cup all-purpose flour
½ tsp salt
1 tsp baking soda
1 tsp ginger
1 tsp vanilla
zest of one medium orange


Preheat oven to 325°. Lightly spray a loaf pan; set aside.

In a medium mixing bowl, whisk together the applesauce and honey.


In another medium mixing bowl, add the bananas, salt, orange zest, ginger and vanilla. Mash the bananas with a fork while mixing it with the other ingredients in the bowl.


Add the banana mixture to the applesauce and honey; add the baking soda that has been mixed in 1/8 cup of hot water and combine well.


Add the flour and mix well. Add the raisins.



Using a spatula, 'scrape' the batter into the loaf pan.
 
 
Bake for 50 – 60 minutes or until a wooden toothpick inserted in the center comes out clean.



Allow to cool for 10 minutes in the pan and then remove to a wire rack to cool complete.

MY SPIN: Yes, I sprinkled some cinnamon into the batter just because I love cinnamon and thought it would taste good. And I was right! Since there are no preservatives, this will keep at room temperature for @2 days. To store longer, put it in an air-tight container in the fridge. You can then 'nuke' it for a few seconds to get the 'chill' off.

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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