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):
Fat, total 66g
saturated fat 17.5g
polyunsaturated fat 15.2g
monounsaturated fat 26.5g
sugar, total 70g
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