Recipe by Derf
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
- 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 See How It's Made
- Preheat the oven to 350f degrees.
- Grease and line a 9 x 5 inch loaf pan.
- Cream the low fat spread in a bowl until it is fluffy.
- Sift the baking soda with the flour, then add the dry ingredients to the creamed low fat spread, alternately with the eggs.
- Peel the bananas and place them in a bowl.
- Mash them well, then stir them into the cake mixture.
- Mix in the coconut milk or soy milk.
- Spoon the batter into the prepared loaf pan and level the surface with a spoon.
- Bake for about 1 1/4 hours, or until a fine skewer inserted into the centre comes out clean.
- Cool on a wire rack.
- Transfer to serving plate, remove paper and serve in slices.
- Variation: Sunflower seeds make a good addition to banana bread.
- Add about a 1/2 cup to the mixture, just before baking.