Strawberry Banana Bread


  • nonstick cooking spray
  • 1 cup oats
  • 1/2 cup fat-free milk
  • 2 medium 1 cup bananas, very ripe, mashed
  • 1/2 cup egg substitute, cholesterol-free
  • 1/2 cup canola oil
  • 2 cups all-purpose flour
  • 2 tbls. Sugar Substitute, or 1/4 cup sugar
  • 2 tsps. baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup POLANER Sugar Free Strawberry Preserves, or sugar free blueberry preserves


Preparation time: 15 minutes Bake time: 55 minutes Cooling time: 30 minutes

HEAT oven to 350°F. Lightly coat bottom only of 8x4-inch loaf pan with nonstick cooking spray.

COMBINE oats and milk in medium bowl; mix well. Let stand 10 minutes. Stir in bananas, eggs and oil until combined.

COMBINE flour, sugar substitute, baking powder, baking soda and salt in large bowl; mix well. Add banana mixture to dry ingredients all at once; stir just until ingredients are moistened.

STIR preserves in small bowl until thinned to spreading consistency.

POUR half of batter into prepared pan;

spoon preserves over batter, spreading to

cover. Spoon remaining batter evenly

over preserves.

BAKE 55 to 60 minutes or until wooden

pick inserted in center comes out clean.

Cool in pan on wire rack 10 minutes. Remove from pan. Cool completely.

Makes 16 servings


Store banana bread, tightly wrapped

in plastic wrap or foil, at room

temperature. Freeze for longer


This special banana bread makes a

great hostess gift. Wrap in decorative

foil or colored plastic wrap, tuck in a

basket or onto a cutting board and

add a jar of sugar free preserves.
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