My favorite way to use up over ripe bananas is banana bread, of course! I decided to make it low sugar because I’m playing around with that Splenda Magic Baker (from amazon). They have a brown sugar version of the magic baker (in the white bag) but I had the regular Splenda brown sugar (in the yellow bag) already so that’s what I used for this recipe. However, I’m sure with the way the regular Splenda magic baker is working, the brown sugar magic baker would be just as good.

Oh and that Smucker’s sugar free caramel syrup has me in a chokehold, y’all! It is absolutely delicious!

The family loved this recipe and it was pretty much gone the day I made it!

Oh and this cute Hello Pumpkin Mug is from amazon and I’m in love with it! I made a Pumpkin Spice Latte in it using Starbucks PSL creamer….and then I added a sugar free caramel spiderweb on top because I told y’all I can’t stop with that Smucker’s!

Ingredients:

• 3 over ripe bananas
• 2 eggs
• 1/2 cup butter, melted
• 1/4 cup Splenda Magic Baker
• 1/2 cup Splenda Brown Sugar
• 1/2 tsp vanilla
• 2 cups flour
• 1 tsp baking soda
• 1/2 tsp cinnamon
• 1/4 tsp salt

Directions:

1. Preheat oven to 365°F
2. In a large bowl, mash bananas with a fork
3. Add the Splendas and vanilla, mix with fork
4. Add the eggs, mix with fork
5. Add the melted butter, mix with fork
6. Add the flour, then add the cinnamon, baking soda and salt on to the flour and lightly mix just that top dry layer with the fork
7. Then switch the fork out with a large spoon or mixing spatula and fold the ingredients together until just incorporated
8. Pour into a greased bread pan and make for about an hour, give or take on how hot your oven runs, just make sure a toothpick comes out clean
9. Cool on a cooling rack before cutting and enjoy!
10. If you wanna get wild, add that smuckers sugar free caramel sundae syrup on top of the slice you’re eating

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