Diabetic Banana Bread
Yield
20 slicesPrep
15 minCook
60 minReady
75 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
sugar
|
|
| ¾ | cup |
sugar substitute
|
* |
| ⅓ | cup |
margarine
|
|
| 1 | each |
eggs
|
|
| 2 | each |
egg whites
|
*
|
| 1 | teaspoon |
baking soda
|
|
| 2 | cups |
all-purpose flour
|
|
| 4 | tablespoons |
milk
|
|
| ¾ | teaspoon |
vinegar
|
|
| 3 | each |
bananas
ripe, mashed |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
sugar
|
|
| 177 | ml |
sugar substitute
|
* |
| 79 | ml |
margarine
|
|
| 1 | each |
eggs
|
|
| 2 | each |
egg whites
|
*
|
| 5 | ml |
baking soda
|
|
| 473 | ml |
all-purpose flour
|
|
| 6E+1 | ml |
milk
|
|
| 3.8 | ml |
vinegar
|
|
| 3 | each |
bananas
ripe, mashed |
|
Directions
Blend sugar, Sugar Twin, and margarine.
Add eggs and mix well.
Sift flour and soda into bowl and stir.
Mix milk and vinegar together, then add to mixture.
Fold in bananas.
Bake 1 hour at 350℉ (180℃) in greased 9 x 5 loaf pan.
Let cool and cut into 20 slices.
