Chocolate-Cherry Banana Bread (Diabetic Friendly)
photo by Mandy
- Ready In:
- 45mins
- Ingredients:
- 13
- Serves:
-
16
ingredients
- 354.88 ml all-purpose flour
- 157.80 ml Splenda sugar substitute, baking blend
- 9.85 ml baking powder
- 1.23 ml baking soda
- 59.14 ml Egg Beaters egg substitute (or 1 egg, beaten)
- 59.14 ml fat free sour cream
- 59.14 ml nonfat milk
- 9.85 ml cooking oil
- 4.92 ml vanilla
- 157.80 ml mashed banana (about 2 medium bananas)
- 8 maraschino cherries, drained and chopped
- 59.14 ml chopped walnuts
- 29.58 ml miniature semisweet chocolate chips
directions
- Preheat oven to 350 degree F.
- Lightly coat the bottom and 1/2 inch up sides of a 9x5x3-inch loaf pan with nonstick cooking spray; set aside.
- In a large bowl, stir together all-purpose flour, sugar, baking powder, and baking soda.
- Make a well in center of flour mixture; set aside.
- In a medium bowl, combine sour cream, milk, egg, and oil.
- Stir in mashed banana and vanilla.
- Add sour cream mixture all at once to flour mixture; stir just until moistened (batter should be lumpy).
- Fold in chopped cherries, walnuts, and chocolate chips.
- Spoon batter into prepared pan.
- Bake for 35 to 40 minutes or until a toothpick inserted near the center comes out clean.
- Cool in pan on a wire rack for 10 minutes. Remove bread from pan.
- Cool completely on wire rack. Makes 16 slices.
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