Banana Flat-Bread

To cut back on the calories and sugar, I decided to take on Hungry Girl's recipe for Banana Bread. The recipe cuts out things like butter, real eggs, white sugar and white flour. My problem arose when the bread, which looked great coming out of the over, practically deflated after cooling. It could have been that I needed more time in the oven. Or it could have been that I used a glass pan over a non-stick (which seems to cook better in our oven.)

At any rate... it's okay. I feel a little better about eating it. However, it's a little soggy from the bananas. And without further ado:

Ingredients:
1 1/4 cups whole-wheat flour
1/4 cup all-purpose flour
3/4 cup Splenda No Calorie Sweetener (granulated)
1 1/2 cups mashed ripe bananas (about 3 bananas)
1/2 cup fat-free liquid egg substitute (like Egg Beaters)
1/2 cup no-sugar-added applesauce
2 tsp. baking powder
1 tsp. vanilla extract
1/2 tsp. cinnamon
1/2 tsp. salt
Optional Toppings: no-calorie spray butter, Cool Whip Free

Directions:
Preheat oven to 350 degrees. In a large bowl, combine both types of flour, Splenda, baking powder, salt, and cinnamon (in other words, all dry ingredients). In a separate bowl, mix together the mashed bananas, egg substitute, applesauce, and vanilla extract (all the wet ingredients). Add this mixture to the bowl with the dry ingredients, and stir until just blended. Spoon batter into a large loaf pan (about 9" X 5") sprayed with nonstick spray. Bake for about 50 minutes, or until a knife inserted in the middle comes out clean. Allow to cool slightly, and then cut into 8 slices. If you like, spritz with some spray butter or spread on some Cool Whip Free. MAKES 8 SERVINGS