Nonstick cooking spray
1 cup oats
1⁄2 cup fat-free milk
1 cup mashed very ripe bananas (about 2 medium)
1⁄2 cup cholesterol-free egg substitute
1⁄2 cup canola oil
2 cups all-purpose flour
2 tablespoons sugar substitute for baking, or 1⁄4 cup sugar
2 teaspoons baking powder
1⁄2 teaspoon baking soda
1⁄2 teaspoon salt
1⁄2 cup POLANER Sugar Free Strawberry or Sugar Free Blueberry Preserves
Cooking Instructions
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.
