Banana Bread

READY IN: 1hr 25mins
Recipe by Derf2440

Delicious, tried and true, diabetic Banana Bread, a regular in our house. from Cooking for Diabetics.

Top Review by BarbJG

I made this yesterday and for a diabetic recipe..I think it is great! I used Brummel and Brown spread for the low fat margarine and used 1% milk for the coconut milk. I also added some walnuts. I like the bread ok, but I would suggest that if you do not use the coconut milk or soy milk it would be a good idea to add a little bit of sweetner. I will be adding some Splenda to this recipe next time and see what that does. I like a real strong banana taste so I would also add another banana. The bread is good and I am enjoying it. I will definately make again..thanks for the recipe. Barb

Ingredients Nutrition


  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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