Banana Blueberry Oatmeal Bread - Low Sugar Option |
|
 |
Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 4 |
|
I needed to modify the sugar content of a banana blueberry oatmeal bread for my diabetic husband, but as I started baking I realized that I didn't have half the ingredients called for (like fresh blueberries, enough flour, or any baking powder), & by the time I got though 'modifying,' it was a whole new recipe. And this turned out so well, that I'm going to try it using other dried/rehydrated fruits - this opens up a wide array of options that I can keep on the shelf! :-) Ingredients:
1 1/2 cups bisquick |
1/3 cup splenda sugar blend for baking (or 2/3 cup sugar) |
1/2 cup quick oats |
2 eggs |
2 bananas (ripe, brown) |
1/3 cup vegetable oil |
1 (6 ounce) package blueberry-flavored craisins |
4 tablespoons honey |
Directions:
1. Preheat oven to 350 degrees. Grease & flour a loaf pan.
2. In a wide flat bowl, spread out Blueberry-Flavored Craisins & drizzle with honey. Cover loosely & warm in microwave for 30 seconds at low (30%) setting, then stir to cover all blueberries with honey (& add about a teaspoon of water if it seems too dry), then warm again in microwave for 1 minute at 30% setting. Leave in microwave to rehydrate while you complete steps 3 & 4.
3. In a large bowl mix Bisquick, sugar sub (or sugar) & oats.
4. In a medium bowl, mash the bananas, then beat in the eggs & oil. Add to the dry ingredients & mix to combine.
5. Fold in the rehydrated & honeyed Blueberry-Flavored Craisins, & pour the batter into the prepared loaf pan.
6. Bake at 350 degrees for 1 hour. Cool in the pan for about 10 minutes, then remove from pan & cool on a wire rack.
|
|