banana-apple bread

Categories
Breads
Breakfast
Diabetic
Yield
16 servings
MeasureIngredient
½ cup Reduced calorie margarine
  Sugar stubstitute to equal
1 cup +2 TBS sugar
Eggs
1¾ cup All-purpose flour
2¾ teaspoon Baking powder
3 mediums Bananas, chopped
1 cup Peeled, coarsely chopped apple
  Vegetable cooking spray

Cream margarine in a large bowl; gradually add sugar substitute, beating at medium speed of an electric mixer until light and fluffy. Add eggs, and beat until thick and lemon colored.

Combine flour and baking powder; add to creamed mixture, mixing well.

Fold in bananas and apple.

Spoon batter into an 8½ x 4 ½ x 3 inch loaf pan coated with cooking spray.

Bake at 350 degrees F for 1 hour and 5 minutes to 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan, and cool completely on a wire rack. Makes 1 loaf (16 slices).

Nutritional information per slice: calories - 105, protein - 2 gm., fat ~ 4 gm., carbohydrates - 16 gm., cholesterol - 35 mg., fiber - trace, sodium - 211 mg. Diabetic Exchanges: Starch - 1, Fat - 1.

FROM: All New Cookbook for Diabetics and Their Families by University of Alabama at Birmingham copyright 1988

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