Banana Nut Bread

2/3 Cup No Sugar Added Applesauce
3/4 Cup Splenda Granular
1 Egg
1 Egg White
1 Cup Ripe Mashed Bananas (about 2 medium)
1 teaspoon Baking Powder
1/2 teaspoon Baking Soda
1/2 teaspoon Salt
1 Cup All Purpose Flour
3/4 Cup Self Rising Flour
1 Ounce Chopped Pecans

Preheat the oven to 350 degrees. Spray a 1 quart loaf pan with non-stick cooking spray and set aside. In a medium bowl, blend together the applesauce, Splenda, egg and egg white. Add the mashed bananas, baking powder, baking soda and salt. Mix well. In a small bowl combine the All Purpose Flour and the Self Rising Flour. Using an electric hand mixer, add the flour mixture a little at a time to the banana mixture and mix on low speed just until combined and the mixture is smooth. Stir in the chopped pecans. Pour into the prepared pan and bake for about 45 minutes, or until a toothpick inserted into the middle comes out clean. If the bread starts to brown too much during baking, place a piece of foil loosely over the top. Allow to cool completely. This is good with fat free margarine or a little fat free cool whip (add additional points if necessary).

Serves: 8
Per Serving: 176 Calories; 3g Fat (16.9% calories from fat); 4g Protein; 33g Carbohydrate; 2g Dietary Fiber; 23mg Cholesterol; 436mg Sodium. Exchanges: 1 1/2 Grain (Starch); 0 Lean Meat; 1/2 Fruit; 1/2 Fat; 0 Other Carbohydrates. WWP: 3 (www.AimeesAdventures.com)