Sugarless Banana Bread
From The Diabetic Cookbook, by Michelle Berriedale-Johnson

The very ripe bananas that are often sold cheaply at the supermarket are perfect for this tried-and-trusted favorite.


8 tablespoons (1/2 cup) low-fat spread, plus extra for greasing
1 teaspoon baking soda
2 cups whole-wheat flour
2 eggs, beaten
3 very ripe bananas
2 to 3 tablespoons unsweetened coconut milk or soy milk


Preheat the oven to 350°F (175°C). 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 center comes out clean. Cool on a wire rack. Transfer to a serving plate, remove the paper and serve in slices.

Yield: Makes 1 loaf

Nutrition (Per loaf):

Calories — 1,616
Fat, total — 66g
  saturated fat — 17.5g
  polyunsaturated fat — 15.2g
  monounsaturated fat — 26.5g
Carbohydrate — 215g
  sugar, total — 70g
  starch — 145g
Fiber — 23.5g
Sodium — 2,320mg

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