Ack! Starbucks Scone! Low-fat banana bread instead.

Looks yummy.

To further reduce the total points how about using all Splenda instead of sugar and Egg beaters (or
the equivalent) for the 2 large eggs. Lowers it by 5 points. You might also use whole wheat flour to
help a bit more.

"Lululemon" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

My favorite pre-joining-WW thing to eat in the morning was a blueberry scone and grande latte from
Starbucks. Not only was it about 5 or 6 bucks, but it was a whopping 15 points! Check
out:http://www.starbucks.com/retail/nutrition_info.asp It's crazy what I used to eat!

So...here's the recipe I just used for banana bread...I calculated the whole recipe to be
27.5 points and put it in 10 muffin tins. A 3 pt muffin + a 2 point non-fat tall latte is
waaaaay better!

LOW-FAT BANANA BREAD (points in brackets)

Here, buttermilk replaces nearly all of the oil. Very ripe bananas give the best flavor.

2 large eggs (4)
1/4 cup sugar + 12 packets of Sweet & Low - equivalent to 24 tsp/0.5 cup sugar. (4) 1 cup smashed
ripe bananas (about 2 large) (4)
1/3 cup buttermilk (1) 1 tablespoon vegetable oil (3) 1 tablespoon vanilla extract (0) 1 3/4 cups
all purpose flour (11.5) 2 teaspoons baking powder (0)
1/2 teaspoon baking soda(0)
1/2 teaspoon salt (0)

Preheat oven to 325°F. Lightly grease 8 1/2x4 1/2x2 1/2-inch pan; dust with flour. Using electric
mixer; beat eggs and sugar in large bowl until thick and light, about 5 minutes. Mix in smashed
bananas, buttermilk, oil and vanilla. Sift flour, baking powder, baking soda and salt over
mixture; beat until just blended. Transfer batter to prepared pan.

Bake bread until golden brown on top and tester inserted into center comes out clean, about 1
hour. Turn bread out onto rack and cool.

Makes 1 loaf.

Bon Appétit August 1997

PS. Just to be clear...the recipe called for 3/4 cups sugar. So I used
1/4 cup sugar and 12 packs of Sweet & Low since they say a packet is like 2 tsp of sugar.

Melanie 163-156-140ish

I'm gonna try this. My banana bread recipe worked out to 8 pts a slice. I made it, then figured
points. It was so hard to avoid when I served it to the kids. I did have a half slice, but that was
almost worse than none at all!

--
Wendy griffinsflight.comquilt1.htmOpen ↗ de-fang email address to reply

"Laura" <[email hidden]> wrote in message news:AljNb.15673$VS4.486818@bgtnsc04-
news.ops.worldnet.att.net...

Quoted message said:

Looks yummy.

To further reduce the total points how about using all Splenda instead of sugar and Egg beaters
(or the equivalent) for the 2 large eggs. Lowers it

by

Quoted message said:

5 points. You might also use whole wheat flour to help a bit more.

"Lululemon" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

My favorite pre-joining-WW thing to eat in the morning was a blueberry scone and grande latte
from Starbucks. Not only was it about 5 or 6 bucks, but it was a whopping 15 points! Check
out:http://www.starbucks.com/retail/nutrition_info.asp It's crazy what I used to eat!

So...here's the recipe I just used for banana bread...I calculated the whole recipe to be 27.5
points and put it in 10 muffin tins. A 3 pt muffin + a 2 point non-fat tall latte is waaaaay
better!

LOW-FAT BANANA BREAD (points in brackets)

Here, buttermilk replaces nearly all of the oil. Very ripe bananas give the best flavor.

2 large eggs (4)
1/4 cup sugar + 12 packets of Sweet & Low - equivalent to 24 tsp/0.5 cup sugar. (4) 1 cup
smashed ripe bananas (about 2 large) (4)
1/3 cup buttermilk (1) 1 tablespoon vegetable oil (3) 1 tablespoon vanilla extract (0) 1 3/4
cups all purpose flour (11.5) 2 teaspoons baking powder (0)
1/2 teaspoon baking soda(0)
1/2 teaspoon salt (0)

Preheat oven to 325°F. Lightly grease 8 1/2x4 1/2x2 1/2-inch pan; dust with flour. Using
electric mixer; beat eggs and sugar in large bowl until thick and light, about 5 minutes. Mix in
smashed bananas, buttermilk, oil and vanilla. Sift flour, baking powder, baking soda and salt
over mixture; beat until just blended. Transfer batter to prepared pan.

Bake bread until golden brown on top and tester inserted into center comes out clean, about 1
hour. Turn bread out onto rack and cool.

Makes 1 loaf.

Bon Appétit August 1997

PS. Just to be clear...the recipe called for 3/4 cups sugar. So I used
1/4 cup sugar and 12 packs of Sweet & Low since they say a packet is like 2 tsp of sugar.

Melanie 163-156-140ish