This is a slightly modified version of the Fat-Free Banana Loaf from Oxygen #52 that boosts the protein count to make a BFL-authorized snack.
One loaf is 8 slices/servings.
Nutrition info (2 whole egg version): 208 calories, 19.9 g carb, 18.5 g protein, 7.38 g fat, 1.25 g sat fat, 5.13 g fiber
Nutrition info (3 egg white version): 195.8 calories, 19.9 g carb, 18.25 g protein, 6.1 g fat, 0.88 g sat fat, 5.13 g fiber
3 egg whites (or 2 whole large eggs)
3 ripe bananas, mashed
1/2 cup applesauce
3/4 cup Splenda
1 teaspoon vanilla extract
1 1/3 cup Atkins Bake Mix
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup Myopro whey, banana or vanilla flavor
1 teaspoon pumpkin pie spice or cinnamon
1/2 cup almonds or walnuts, chopped or slivered (optional)
Preheat the oven to 325 degrees Fahrenheit. In a medium bowl, beat the egg whites, and add the remaining wet ingredients â€“ mix thoroughly. In another bowl, mix the dry ingredients. Then lightly blend all of the ingredients together, and pour the mixture into a loaf pan. Bake for 50 minutes, or until a toothpick comes out dry. Let the loaf stand in the pan for 10 minutes, then slice and serve.