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Diabetic-Friendly Banana Nut Bread Recipe

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Banana Nut Bread
From The Type II Diabetes Cookbook (Canada, UK)


1/4 cup "lite" margarine
1/2 cup sugar (up to 1/4 cup sugar substitute may be used, preferably acesulfame K)
1 egg
1 teaspoon vanilla extract
1 cup bran cereal
1-1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1-1/2 cups mashed bananas
1/2 cup chopped walnuts
nonstick vegetable spray


Preheat oven to 350F (175C). Cream together margarine and sugar. Add egg and vanilla and beat well. Add uncooked oat bran cereal. Stir together dry ingredients. Add to batter alternately with bananas, mixing well after each addition. Stir in nuts.

Turn into 9-by-5-inch loaf pan coated with nonstick vegetable spray. Bake 55 to 60 minutes or until tester comes out clean. Remove from pan and cool on a rack.

Yield: 24 Slices, 3/8 inch thick

Exchanges: 1 Starch/bread; 1 fruit

Nutrition: (per slice)

Calories: 142
Fat — 6 g
Protein — 3 g
Carbohydrates — 19 g
Sodium — 104 mg

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