Diabetic Diets: Breakfast/Breads/Desserts, Banana Bread Recipe

Ah, banana bread! Such a soothing and comfort inducing bread – you can have it for breakfast, for lunch, for a snack, or even dessert – but you MUST have it with milk! If you think you know how to make delicious banana bread, I’d think again until after you’ve tried this recipe!

Prep time: 15 minutes

Serves: 8-10

Ingredients:

-          Two and ¼ of a cup of all-purpose white flour

-          2/3 of a cup of honey-crunch wheat germ

-          ¼ of a teaspoon of baking soda

-          ½ a cup of uncooked rolled oats

-          ¼ of a cup of packed brown sugar

-          One tablespoon of baking powder

-          ½ of a teaspoon of salt

-          ½ of a cup of thawed egg substitute

-          1/3 of a cup of chopped walnuts

-          One teaspoon of fresh vanilla extract

-          One and a half sticks of margarine

-          One and a half cups of mashed bananas

-          Six ounces of a can of thawed frozen apple juice concentrate

Directions:

1. Preheat oven to 350 degrees.
2. Grease a 9 by 5 inch loaf pan.
3. In a large bowl, mix your first seven listed ingredients.
4. With a pastry blender, cut in the margarine until your mixture resembles some coarse crumbs.
5. Stir in the bananas and undiluted apple-juice concentrate as well as your egg substitute, vanilla and walnuts. Flour should be moist.
6. Spoon the batter into your loaf pan.
7. Bake for 60 minutes or until a toothpick inserted into the center of the bread comes out clean.
8. Cool the bread pan on a wire rack for about 10 minutes, take care and remove from pan to cool slightly.
9. Serve warm or completely cool as it doesn’t really matter, it’ll still be delicious!
10. Enjoy!