University of Illinois Extension

Recipes for Diabetes - University of Illinois Extension

http://urbanext.illinois.edu/diabetesrecipes
BANANA BREAD

Ingredients

  • 1 cup whole wheat flour
  • 1 cup flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup Splenda
  • ¼ cup butter, softened
  • 2 large eggs
  • 1 ½ cup mashed ripe banana (about 3 bananas)
  • 1/3 cup plain low-fat yogurt
  • 1 teaspoon vanilla extract

Directions

  1. Preheat oven to 350 °F.
  2. Coat loaf pan with cooking spray.
  3. Combine flours, baking soda, and salt.
  4. Mash 3 bananas. Set aside.
  5. Place sugar and butter in a large bowl, and beat with a mixer at medium speed until well blended (about 1 minute).
  6. Add the eggs, banana, yogurt, and vanilla; beat until blended.
  7. Add flour mixture; beat at low speed just until moist.
  8. Spoon batter into loaf pan.
  9. Bake 1 hour or until wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.
Total time: 1 hour
Preparation time: 25 minutes
Nutrition Facts
Servings per Recipe: 1 Loaf: 14 Servings (Serving size: 1 slice)
Amount Per Serving
Calories 135 Calories from Fat 39
Total Fat 4 g
Cholesterol 36 mg
Sodium 188 mg
Carbohydrate 21 g
Dietary Fiber 2 g
Protein 4 g
Exchange 1 starch, 1 fruit 1 fat
Carbohydrate Units 1.5

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