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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 6 |
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Delicious, tried and true, diabetic Banana Bread, a regular in our house. from Cooking for Diabetics. Ingredients:
8 tablespoons low-fat margarine, plus extra for greasing,i use becel |
1 teaspoon baking soda |
2 cups whole wheat flour |
2 eggs, beaten |
3 very ripe bananas |
2 -3 tablespoons unsweetened coconut milk or 2 -3 tablespoons soymilk (i have used 2% regular milk, it works fine) |
Directions:
1. Preheat the oven to 350f degrees.
2. Grease and line a 9 x 5 inch loaf pan.
3. Cream the low fat spread in a bowl until it is fluffy.
4. Sift the baking soda with the flour, then add the dry ingredients to the creamed low fat spread, alternately with the eggs.
5. Peel the bananas and place them in a bowl.
6. Mash them well, then stir them into the cake mixture.
7. Mix in the coconut milk or soy milk.
8. Spoon the batter into the prepared loaf pan and level the surface with a spoon.
9. Bake for about 1 1/4 hours, or until a fine skewer inserted into the centre comes out clean.
10. Cool on a wire rack.
11. Transfer to serving plate, remove paper and serve in slices.
12. Variation: Sunflower seeds make a good addition to banana bread.
13. Add about a 1/2 cup to the mixture, just before baking.
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