Banana Bread Recipes for Diabetics

Back-to-school and the upcoming fall season call for bringing out fruit bread recipes.  Following are some recipes for banana breads and muffins.  All are suitable for diabetics.

BANANA-ZUCCHINI BREAD

1 cup egg substitute

2 cups Equal Sugar-Lite

3/4 cup canola oil

1/4 cup unsweetened applesauce

2 medium sized ripe bananas, mashed (1 cup)

2 cups all-purpose flour

1 cup whole-wheat flour

1 1/2 tsp baking powder

1 1/2 tsp baking soda

1 1/2 tsp ground cinnamon

1/2 tsp salt

1 1/2 cups shredded unpeeled zucchini

1 cup chopped pecans

In a large mixing bowl, beat eggs.  Blend Equal, applesauce and oil into eggs.  Add banana and mix well.  Combine flours, baking powder, baking soda, cinnamon and salt.  Stir flour mixture into egg mixture.  Stir in zucchini and pecans just until combined.  Pour mixture into two greased 9-inch loaf pans.  Bake at 350 degrees for 50 minutes or until a toothpick inserted in the center comes out clean.  Cool in pan 10 minutes.  Remove from pans and cool completely on wire racks.

BANANA NUT BREAD

3 large well-ripened bananas

1 egg or 1/4 cup egg substitute

1/2 cup sugar-free applesauce

1/3 cup low-fat milk

1/3 cup sugar or Splenda for Baking

1 tsp. salt, optional

1 tsp. baking soda

1/2 tsp. baking powder

1 cup all-purpose flour

1/2 cup whole-wheat flour

(or you can use 1 1/2 cups all-purpose flour)

1/2 cup chopped walnuts or pecans

Preheat oven to 350 degrees.  Mash bananas with a fork.  Add egg, applesauce, milk, sugar or Splenda, salt, baking soda and baking powder to bananas.  Mix well with fork.  Slowly stir in the flour.  Stir only until flour is moistened.  Fold in chopped nuts.  Lightly grease a loaf pan with cooking spray.  Pour batter into pan.  Bake 45 minutes or until a toothpick inserted near center comes out clean.  Cool in pan for 5 minutes before removing to a cooling rack.

BANANA CHOCOLATE CHIP MUFFINS

3-4 large bananas, ripe and mashed

3/4 cup Splenda granular

1/4 cup egg substitute or 1 egg

1 1/2 cups flour

1 tsp baking soda

1 tsp baking powder

1/4 tsp salt, optional

1/3 cup butter, melted

1/4 cup mini chocolate chips

Preheat oven to 375 degrees.  In a large mixing bowl, blend together bananas, sugar and egg or egg substitute.  Add flour, baking soda, baking powder and salt.  Blend well.  Stir in the butter and chocolate chips.  Fill paper-lined muffin tins 2/3 full.  Bake at 375 degrees for 15-20 minutes.

Enjoy!

By: Linda Wilson

Author

Two Sweet Bread Recipes That are Also Suitable for Diabetics

Whether you are looking for a delicious bread to serve your family, take to a pitch-in, share with co-workers, or serve at a shower, tea, or coffee klatch, here are a couple of recipes that are not only tasty but also suitable for the diabetics in the group.

MOM’S APPLESAUCE BREAD

2 cups all-purpose flour

3/4 cup Equal Sugar-Lite

3 tsp baking powder

3/4 tsp salt

1/2 tsp baking soda

1/2 tsp ground cinnamon

1 1/2 cups no-sugar-added applesauce

1/4 cup egg substitute

2 tbsp light olive oil or canola oil

1/2 cup walnuts or pecans, optional

Preheat oven to 350 degrees.  Sift together flour, Equal, baking powder, salt, baking soda, and cinnamon.  Beat egg into applesauce and add to dry ingredients.  Add oil and mix well.  Stir in nuts, if desired.  Pour batter into a greased and lightly floured loaf pan or use a non-stick cooking spray.  Bake approximately one hour until golden brown.

PUMPKIN LOAF WITH RAISINS AND WALNUTS

1/3 cup nonfat plain yogurt

1 tbsp nonfat sour cream

2 cups canned pumpkin

3/4 cup egg substitute

1/4 cup canola oil

2 cups all-purpose flour

1/2 cup whole wheat flour

3/4 cup Splenda Granular

4 tsp baking powder

1 tbsp pumpkin pie spices

1 cup raisins

1/3 cup chopped walnuts

Preheat oven to 350 degrees.  Spray 2 nine-inch loaf pans with non-stick cooking spray.  In a large mixing bowl, blend yogurt, sour cream, pumpkin, egg substitute and oil together.  Add flour, Splenda, baking powder and pumpkin pie spices.  Stir all together, scraping sides of bowl.  Mix in raisins and walnuts.  Divide the batter evenly and spread into the prepared pans.  Bake approximately 45 minutes until toothpick inserted in the center of loaves comes out clean.  Cool sligthly in pan then remove from pan and finish cooling on a wire rack.

NOTE:  1/8 of a loaf equals 8 grams of sugar, 28 grams of carbs and 5 grams of protein

Enjoy!

By: Linda Wilson

Author