I am still playing around with some desserts and trying to make them more Diabetic friendly. This recipe is the same Banana Bread recipe I posted a couple of months ago only I made several substitutions to make it a healthier dessert.
I have to say it didn't turn out bad at all. It was surprisingly moist and had very good flavor. The original banana bread is very moist and has a just a touch more intense banana flavor but this one is very close in flavor and moistness. Overall I was quite pleased with the results and even the hubby liked it and as a rule he hates any kind of diet food.
I have to say it didn't turn out bad at all. It was surprisingly moist and had very good flavor. The original banana bread is very moist and has a just a touch more intense banana flavor but this one is very close in flavor and moistness. Overall I was quite pleased with the results and even the hubby liked it and as a rule he hates any kind of diet food.
BANANA BREAD (DIABETIC VERSION)
1 1/4 cup White Whole Wheat Flour
1/4 teaspoon Salt
1/2 Cup Smart Balance Low Sodium Butter Spread
1/2 Cup Eggbeaters
1 cup Splenda (regular, not the baking kind)
1 teaspoon Baking Soda
3 ripe bananas, mashed
Preheat oven to 350°F
Grease loaf pan.
Sift together the dry ingredients and set aside. In another bowl cream together the butter and bananas and whisk in the eggs. Add to the dry ingredients and mix thoroughly.
Pour into loaf pan and bake about 45 minutes to 1 hour. Make sure toothpick comes out somewhat clean in the center.
Pour into loaf pan and bake about 45 minutes to 1 hour. Make sure toothpick comes out somewhat clean in the center.
Cool and slice.
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1 comment:
Yum, I tried this recipe out tonight and it was great. I'm not a diabetic but I'm trying to cut down on my sugar before summer. Thanks for the post!
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