Recipe adapted from Southern Living Feb. 20081/4 cup light tub butter
4 oz. 1/3-less-fat cream cheese
4 oz fat free cream cheese
3/4 cup Splenda
1/2 cup all white
1 1/2 cups whole wheat pastry flour
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 cup fat free buttermilk
5 bananas, mashed
1 teaspoon butterscotch flavoring
Preheat oven to 350.
Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add Splenda, beating until light and fluffy. Slowly add All Whites beating just until blended.
In a separate bowl combine flours, baking soda, baking powder, salt, and cinnamon; gradually add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in bananas and butterscotch flavoring.
Divide into mini loaf pan or muffin pans lined or sprayed with cooking spray.
Mini loaves: Bake for 25-30 minutes or until a wooden pick inserted in the middle comes out clean.
Muffins: Bake for 20 minutes or until done.