Sunday Afternoon Treat: Banana Bread!
I LOVE banana bread! It’s easy to make, delicious, and it gives me something to do with my over-ripe bananas. Unfortunately, it also feels like one of those foods that is off-limits for people with diabetes because it’s likely to send your blood glucose numbers through the roof. Plus, it’s not exactly easy on the waistline, so for those of us who are trying to control our weight, it’s not the best option.
The sugar… the carbs… the calories… it’ sort of a dietary landmine.
While a little moderation is still necessary, this banana bread takes a lot of the guilt out of indulging in this delicious treat.
Whether you’re enjoying a slice with coffee in the morning, having a mid-afternoon snack, or serving it after dinner as dessert, this banana bread hits all the right notes! Not only is it easy to make, you’ll hardly know it’s diabetes-friendly!
We hope you love this recipe as much as we do. Enjoy!
And if you try this recipe at home, be sure to let us know what you think in the comments below!
16 servings (serving size: 1 1/2-inch slice)
1 cup whole wheat flour
1/2 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/8 teaspoon salt
1/4 cup “measures-like-sugar” calorie-free sweetener
2 tablespoons margarine, melted
4 medium-sized very ripe bananas, peeled and mashed
1 large egg, lightly beaten
1. Preheat oven to 350°
2. Lightly spoon flours into dry measuring cups; level with a knife. Combine flours and next 3 ingredients in a large bowl. Combine sweetener and next 3 ingredients; add to flour mixture, stirring just until moist
3. Pour batter into an 8 x 4-inch loaf pan coated with cooking spray. Bake at 350° for 50 to 55 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes; remove from pan, and cool completely on wire rack
Carbohydrate rating: 14
As always, please check with your doctor before enjoying any new recipe if you are managing diabetes.