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Recipe: Better Banana Bread Diabetic Recipie
Similar Categories: Better, Banana, Bread, Diabetic, Recipie
Better Banana Bread
Ingredients
1 cup mashed very ripe bananas (about 3 small)
1/2 cup plain fat-free yogurt
4 tablespoons margarine, melted
1 egg
1 egg white
7-1/4 teaspoons EQUAL® FOR RECIPES or 24 packets EQUAL® sweetener or 1 cup EQUAL® SPOONFULT
1 teaspoon vanilla
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 to 1/2 cup walnut pieces (optional)
Beat banana, yogurt, margarine, egg, egg white, Equal® and vanilla at medium speed in large bowl until blended; beat at high speed 1 minute. Add combined flour, baking powder, baking soda and salt, mixing just until ingredients are moistened. Stir in walnuts, if desired.
Pour batter into one 8-1/2X4-inch greased and floured loaf pan or three 5-5/8X3-1/4-inch loaf pans. Bake in preheated 350°F oven until bread is golden and toothpick inserted in center comes out clean, 55 to 65 minutes for large loaf, 35 to 40 minutes for small loaves. Cool 10 minutes in pans on wire rack; remove from pan and cool completely.
Tip: Recipe can be doubled to make 2 large or 6 small loaves.
Ingredients
1 cup mashed very ripe bananas (about 3 small)
1/2 cup plain fat-free yogurt
4 tablespoons margarine, melted
1 egg
1 egg white
7-1/4 teaspoons EQUAL® FOR RECIPES or 24 packets EQUAL® sweetener or 1 cup EQUAL® SPOONFULT
1 teaspoon vanilla
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 to 1/2 cup walnut pieces (optional)
Beat banana, yogurt, margarine, egg, egg white, Equal® and vanilla at medium speed in large bowl until blended; beat at high speed 1 minute. Add combined flour, baking powder, baking soda and salt, mixing just until ingredients are moistened. Stir in walnuts, if desired.
Pour batter into one 8-1/2X4-inch greased and floured loaf pan or three 5-5/8X3-1/4-inch loaf pans. Bake in preheated 350°F oven until bread is golden and toothpick inserted in center comes out clean, 55 to 65 minutes for large loaf, 35 to 40 minutes for small loaves. Cool 10 minutes in pans on wire rack; remove from pan and cool completely.
Tip: Recipe can be doubled to make 2 large or 6 small loaves.
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