Banana Tea Loaf
Submitted by lonewolf
Lightly sweet banana tea loaf with orange zest and juice concentrate. A diabetic-friendly quick bread with no added sugar, baked in a standard loaf pan.
YIELD
18 servingsPREP
15 minCOOK
45 minREADY
60 minThis banana tea loaf skips the sugar entirely, relying on ripe bananas and a splash of orange juice concentrate for all its sweetness. A whisper of orange zest runs through the crumb, making each slice fragrant and bright.
The method couldn’t be simpler. Wet ingredients get stirred into dry, spread into a loaf pan, and baked until golden on top. It’s the kind of loaf you slice thin, enjoy with a cup of tea, and feel good about reaching for a second piece.
Pro Tips
- Swap orange juice concentrate for pineapple concentrate for a tropical twist.
- Line the pan with waxed paper and spray with cooking spray for easy, clean release.
- Let the loaf cool in the pan for 5 minutes before transferring so it holds its shape.
Ingredients
Directions
Preheat oven to 350℉ (180℃). Line a 9 by 5 inch loaf pan with waxed paper and spray with cooking spray.
In a large bowl, combine bananas, oil, beaten egg, juice concentrate and orange peel. Stir dry ingredients together and then stir them into banana mixture until just blended.
Spread the batter in the pan and bake for 45 minutes or until the top is lightly browned. Cool in a pan for 5 minutes, then transfer to a wire rack.
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