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Banana bread recipe and diabetic desserts
There is no better way to use up icky bananas than to haul out this wonderful banana nut bread recipe that my spouse makes for his diabetic mother-in-law! We have used a variety of banana bread recipes in the past, but he spent a great deal of effort developing this diabetic dessert recipe especially for her as she should watch her sugar intake.
We've gone the Splenda route, the stevia route, and the pink and blue packages routes, but the absolute best tasting banana bread recipe is one that uses DiabetiSweet. Now this is not an ad for this product, it is just a fact: Substitute DiabetiSweet for one-third of the quantity of sugar called for in any recipe and you have wonderful diabetic desserts for your favorite diabetic!
Mom calls this "John's Bread". He has added a variety of nutmeats, seldom the same so pick your favorite (almonds, walnuts, or pecans), and either chopped up dried apricots or dried cranberries. He has altered one of the many banana bread recipes he found so that white flour is minimized, substituting whole wheat and oat bran for some of the white. Even the white flour he uses in his banana nut bread recipe is unbleached white. Good man, John!
Here is the first public presentation of John's banana nut bread recipe -- Enjoy!
Ingredients:
½ cup cooking oil
1/3 cup DiabetiSweet
2 eggs, beaten
3 ripe bananas, mashed
1 cup unbleached flour
½ cup whole wheat flour
½ cup oat bran
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
3 tablespoons milk
½ teaspoon vanilla
¼ cup chopped nuts
¼ cup chopped dried apricots OR cranberries
Beat oil and Diabetisweet together. Add eggs and banana pulp and beat well. Add sifted dry ingredients, milk, and vanilla. Mix well and stir in nuts. Pour into greased and floured loaf pan (9 x 5 x 3 inches). Bake in preheated moderate oven (350o F) for about 1 hour. Remove to rack and cool well before cutting, preferably overnight. Makes 1 loaf.
