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Diabetic-Friendly Banana Bread Recipe

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Banana Bread II
From Diabetic Desserts (Canada, UK), by Betty Wedman.


2 cups whole wheat flour
1 tablespoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2 eggs
1/2 cup vegetable oil
3 tablespoons sugar
2 large ripe bananas
3 tablespoons frozen orange juice concentrate, thawed
1 tablespoon grated orange zest


Preheat the oven to 350F (175C). Combine flour, baking powder, cinnamon, and nutmeg in a mixing bowl. Puree eggs, oil, sugar, bananas, orange juice concentrate, and orange zest in a food processor or blender until smooth. Pour into flour mixture. Mix well.

Pour batter into an oiled 9" x 5" loaf pan. Bake for 45 to 55 minutes. Cool on a wire rack for 10 minutes before removing from the pan.

Yield: Makes 15 servings

Exchanges: 1 slice = 1 starch + 1 fat

Nutrition: (Per serving)

Calories — 157
Carbohydrate — 18 g
Protein — 3 g
Fat — 8 g
Sodium — 9 Mg
Potassium — 95 mg
Cholesterol — 29 mg

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