Can someone give me a good DIABETIC banana bread recipie?
Posted by admin
I color outside the lines asked:
My roommate is diabetic and eats a lot of bananas, but he is in the hospital, and they are starting to go bad. I thought about making some diabetic banana bread and bringing it to him, but I can’t find a good recipie. Any suggestions?
Gary
My roommate is diabetic and eats a lot of bananas, but he is in the hospital, and they are starting to go bad. I thought about making some diabetic banana bread and bringing it to him, but I can’t find a good recipie. Any suggestions?
Gary
October 27th, 2009 at 11:54 pm
2 large eggs
1cup splenda ( or other sugar suplament)
1 cup smashed ripe bananas (about 3 medium)
1/3 cup buttermilk
1 tablespoon vegetable oil
1 tablespoon vanilla extract
1 3/4 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Preheat oven to 325°F. Lightly grease 8 1/2×4 1/2×2 1/2-inch pan; dust with flour. Using electric mixer; beat eggs and sugar in large bowl until thick and light, about 5 minutes. Mix in smashed bananas, buttermilk, oil and vanilla. Sift flour, baking powder, baking soda and salt over mixture; beat until just blended. Transfer batter to prepared pan.
Bake bread until golden brown on top and tester inserted into center comes out clean, about 1 hour. Turn bread out onto rack and cool.
Makes 1 loaf.
Bon Appétit
October 29th, 2009 at 4:30 pm
Diabetic Banana Nutmeg Muffins
Great frozen-ahead day-starters! Easy to make, with a yield of 18-24 muffins, depending on how full you fill the muffin cups.
18-24 muffins
time to make 20 min 7 min prep
6 bananas, ripe, peeled and mashed
1 1/2 cups sugar substitute
3 eggs
1 teaspoon salt
1 tablespoon ground nutmeg
1 teaspoon vanilla extract
3 cups whole-wheat self-rising flour
1 1/2 teaspoons baking soda
1/2 cup margarine, room temperature
8 tablespoons water
1. Preheat oven to 375° F and grease or line 18-24 muffin cups.
2. In a large bowl, combine all ingredients, carefully folding the flour into the banana just until moistened.
3. Spoon batter into muffin cups. Fill the muffin cups almost all the way full to get the nice bloom on top, when done. Bake for 10-15 minutes, depending on how much you wish to cook the banana.
November 1st, 2009 at 4:08 am
Honey Banana Bread
1/2 cup butter or margarine
3/4 cup honey
2 large eggs
1 cup mashed ripe bananas
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup chopped pecans, or walnuts
Beat butter at medium speed with mixer in a large mixing bowl; add honey, beating well. Add eggs, one at a time, beating after each addition, add the banana and mix well.
Combine flour, soda, and salt; stir in pecans. Add to the butter mixture, stirring just until the dry ingredients are moistened.
Spoon batter into a lightly greased and floured 9 x 5-inch loaf pan.
Bake 350°F for 50 to 55 minutes or until toothpick inserted in center comes out clean. Cool in pan for 10 minutes; remove from pan and cool completely
November 1st, 2009 at 8:47 pm
Diabetic-Friendly Banana Bread Recipe
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
Instructions:
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.
Diabetic-Friendly Banana Bread Recipe II
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
Instructions:
Preheat the oven to 350°F (175°C). 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.
IMP: Honey is poison for diabetics so whatever you do PLEASE DO NOT give your friend the honey banana bread .
November 4th, 2009 at 8:47 am
Banana Walnut Bread
1 1/3 cup all-purpose flour
1/2 cup SPLENDA Granular
1 teaspoon baking powder
1/2 teaspoon baking soda
1 pinch salt
1 1/4 cups mashed bananas (approximately 3 large bananas)
1 tablespoons canola oil
1/3 cup reduced fat buttermilk
2 teaspoon vanilla extract
1/4 cup chopped walnuts
(Black walnuts can be used to create a uniquely flavored banana bread.)
Preheat oven to 350°F. Spray a 9 x 5-inch loaf pan with nonstick cooking spray. Set aside.
Blend the dry ingredients in a large bowl. Set aside.
Mash bananas. Add oil, buttermilk and vanilla to the mashed bananas. Mix well. Pour banana mixture into dry ingredients. Stir until just mixed.
Add chopped walnuts. Stir until just mixed.
Pour batter into prepared pan. Bake 45 to 55 minutes or until rich brown and the center is set. Makes 1 loaf; serves approximately 8.
Nutrients Per Serving:
Serving Size 1 slice, Total Calories 160, Calories from fat 45, Total fat 5 g, Saturated fat 0 g, Cholesterol 0 g, Sodium 210 mg, Total Carbohydrate 24 g, Dietary Fiber 1 g, Sugars 6 g, Protein 4 g.
Exchanges Per Serving: 1 Fat, 1 Starch, 1/2 Fruit.
Recipe courtesy of Splenda, Inc.
Banana Raisin Bread
1 cup mashed ripe bananas (about 2 medium)
3 tablespoons 2% milk
1 1/2 cups Kellogg’s Special K cereal
6 tablespoons stick butter or margarine, softened
1 cup Equal Spoonful*
2 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup raisins
Combine banana and milk in medium bowl. Stir in cereal. Let stand 5 minutes or until cereal is softened.
Beat butter and Equal on medium speed of electric mixer until fluffy. Beat in egg and vanilla until well blended. Stir in cereal mixture. Gradually add combined flour, baking powder, baking soda and salt mixing until combined. Stir in raisins.
Spread batter evenly in sprayed 9 x 5-inch loaf pan. Bake in preheated 350°F oven 45 to 50 minutes or until wooden pick inserted in center comes out clean. Let cool 10 minutes before removing from pan. Cool completely on wire rack. Store tightly wrapped in plastic wrap.
Makes 14 servings.
* May substitute 24 packets Equal sweetener
Nutrition Information Per Serving:
calories 178, protein 4 g, carbohydrate 28 g, fat 6 g, cholesterol 44 mg, sodium 212 mg.
Food Exchanges: 2 starch, 1 fat.
Recipe provided courtesy of Merisant Corporation and the NutraSweet Company, makers of Equal